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GREEK-STYLE BEEF STEAK SALAD
Total preparation and cooking time: 30 minutes
| 2 |
beef shoulder center steaks, cut 1 inch thick (about 8 ounces each) |
| 1/2 |
cup prepared Italian dressing |
| 3 |
tablespoons finely crumbled feta cheese |
| 3 |
tablespoons finely chopped Kalamata or ripe olives |
| 1/2 |
teaspoon salt |
| 1 |
package (10 ounces) mixed salad greens (about 8 cups) |
| 1 |
small cucumber, cut lengthwise in half, then crosswise into thin slices |
| 1/4 |
medium red onion, cut into thin wedges |
| Seasoning: |
|
| 1 |
teaspoon garlic powder |
| 1 |
teaspoon dried oregano leaves, crushed |
| 1/4 |
teaspoon pepper |
- Instructions
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- Combine seasoning ingredients in small bowl. Press 1-1/2 teaspoons of the seasoning evenly onto beef steaks. Add dressing, cheese and olives to remaining seasoning; mix well and set aside.
- Place steaks on grid over medium, ash-covered coals. Grill, covered, 11 to 14 minutes for medium rare to medium doneness, turning once. Carve steaks into thin slices; season with salt.
- Combine greens, cucumber, onion and beef in large bowl. Add dressing mixture; toss to coat. Serve immediately.
Makes 4 servings.
Note: Beef Shoulder Center Steaks are cut from the Beef Chuck, Shoulder Clod, Arm Roast (IMPS/NAMP 114E). The roast is completely trimmed and then cut along the connective tissue that runs lengthwise, midway through the roast, separating the two shoulder muscles. These two muscles are then cut across the grain into steaks. Steaks cut 3/4 inch thick average 5 ounces. Steaks cut 1 inch thick average 8 ounces.
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