Greek Steak Salad

Recipe adapted from and photo by National Cattlemen's Beef Association

4 hearts romaine lettuce
2 medium cucumbers, thinly sliced
1 small red onion, cut into thin wedges
4 Tbs. crumbled feta cheese
8 Greek or ripe olives (optional)
4 pita breads, toasted, cut into wedges

 

Lemon Marinade:

2/3 cup fresh lemon juice
1/3 cup olive oil
2 tsp. dried oregano
1/2 tsp. salt
1/2 tsp. black pepper

  1. In a medium bowl, whisk lemon juice, olive oil dried oregano, salt, and pepper.
  2. Slice the already-grilled steak (slice across the grain) into 1/2-inch strips.
  3. Add steak strips to a bowl containing half of the lemon marinade, and toss to coat. Refrigerate for 1 hour.
  4. Cover and refrigerate the remaining marinade
  5. Combine beef, lettuce, cucumber and onion in large bowl. Add reserved marinade; toss. Sprinkle with cheese and olives.
  6. Serve with pita wedges.