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Mediterranean Beef Salad with Lemon Vinaigrette

Makes: 4 servings
Prep 20 mins Broil 15 mins
Mediterranean Beef Salad with Lemon Vinaigrette
  • 1  pound  boneless beef top sirloin steak, cut 1 inch thick
  • 1/4  teaspoon  salt
  • 1/8  teaspoon  black pepper
  • 4  cups  torn romaine leaves
  • 1/2  of a small red onion, thinly sliced and separated into rings
  • 1  cup  halved cherry or grape tomatoes
  • 1/2  cup  crumbled feta cheese (2 ounces)
  • 1  recipe Lemon Vinaigrette

1. 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.

2. Divide romaine among 4 dinner plates. Top with sliced meat, red onion, tomatoes, and feta cheese. Drizzle with Lemon Vinaigrette. Makes 4 servings.

Lemon Vinaigrette

Yield: 1/2 cup
  • 1/4  cup  olive oil
  • 1/2  teaspoon  finely shredded lemon peel
  • 3  tablespoons  lemon juice
  • 1  tablespoon  snipped fresh oregano or 1 teaspoon dried oregano, crushed
  • 2  cloves garlic, minced
  •  Salt and black pepper

1. 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.

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