Mediterranean Beef Salad with Lemon Vinaigrette
pound boneless beef top sirloin steak, cut 1 inch thick
teaspoon black pepper
cups torn romaine leaves
cup halved cherry or grape tomatoes
cup crumbled feta cheese (2 ounces)
recipe Lemon Vinaigrette
- Trim fat from steak. Sprinkle steak with salt and pepper. Place steak on the unheated rack of a broiler pan. Broil 3 to 4 inches from the heat until desired doneness, turning once halfway through broiling time. Allow 15 to 17 minutes for medium-rare doneness (145 degrees F) or 20 to 22 minutes for medium doneness (160 degrees F). Thinly slice steak.
- Divide romaine among 4 dinner plates. Top with sliced meat, red onion, tomatoes, and feta cheese. Drizzle with Lemon Vinaigrette. Makes 4 servings.
cup olive oil
teaspoon finely shredded lemon peel
tablespoons lemon juice
cloves garlic, minced
Salt and black pepper
- In a screw-top jar combine olive oil, lemon peel, lemon juice, oregano and garlic. Cover and shake well. Season to taste with salt and black pepper. Makes about 1/2 cup.