Grecian Beef, Tomato & Cucumber Salad

Name: Grecian Beef, Tomato & Cucumber Salad
Total time: 25 min
Yield: 4
Cuisine: American
Ingredients: Top Sirloin Steak; Greek dressing; tomatoes; cucumber; Kalamata olives; Greek dressing; feta cheese

Assemble this tasty Greek salad in a flash. Tender steak with flavorful tomatoes, cucumbers, and Kalamata olives. Top with feta cheese and salad is served!

Cook Time: 25 Minutes

Servings: 4

Ingredients: 7

Cook Mode

Ingredients

1 pound boneless beef Top Sirloin or Top Round Steak, cut 3/4 inch thick or Flank Steak
1/4 cup prepared Greek dressing
3 medium tomatoes, cut into 8 wedges each
2 medium cucumber
1 cup pitted Kalamata olives, cut in half
1/2 cup prepared Greek dressing
1/2 cup crumbled feta cheese

Preparation

Step 1

Cut beef Steak lengthwise in half, then crosswise into 1/8 to 1/4-inch thick strips. Place beef and 1/4 cup dressing in medium bowl; toss to coat. Cover and marinate in refrigerator 30 minutes to 2 hours.
Step 2

Remove beef from marinade; discard marinade. Heat large nonstick skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Do not overcook. Remove from skillet. Repeat with remaining beef.
Step 3

Toss tomatoes, cucumbers and olives with 1/2 cup dressing in serving bowl. Top with beef; sprinkle with cheese.

Nutrition Information

455 Calories

0 %*

7g SAT FAT

0 %DV**

32g PROTEIN

0 %DV

2.9 mg IRON

0 %DV

5.6 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 455 Calories; 252 Calories from fat; 28g Total Fat (7 g Saturated Fat; 11 g Monounsaturated Fat;) 66 mg Cholesterol; 1463 mg Sodium; 19 g Total Carbohydrate; 3.2 g Dietary Fiber; 32 g Protein; 2.9 mg Iron; 8.5 mg NE Niacin; 0.7 mg Vitamin B₆; 1.8 mcg Vitamin B₁₂; 5.6 mg Zinc; 34.3 mcg Selenium.

This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber, and Iron.

Wash hands with soap and water before cooking and always after touching raw meat.
Separate raw meat from other foods.
Wash all cutting boards, utensils, and dishes after touching raw meat.
Do not reuse marinades used on raw foods.
Wash all produce prior to use.
Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
Cook Ground Beef to 160°F as measured by a meat thermometer.
Refrigerate leftovers promptly.