Greek Beef Salad

  • 1-lb. beef top round steak, cut 1 inch thick
  • 6 cups torn romaine lettuce
  • 1 medium cucumber, cut lengthwise in half and thinly sliced
  • 2 tablespoons crumbled feta cheese
  • 8 Greek or ripe olives
  • Lemon-Oregano Dressing
  • 5 Tablespoons fresh lemon juice
  • 3 Tablespoons olive oil
  • 1 Teaspoon dried oregano leaves
  • 1/2 Teaspoon salt
  • 1/4 Teaspoon pepper

Place beef steak on rack in broiler pan so surface of meat is 3 to 4 inches from heat. Broil 15 to 18 minutes for rare to medium doneness, turning once. Let stand 10 minutes. Trim fat from steak. Carve steak crosswise into thin slices. In large bowl, whisk together dressing ingredients. Add beef, lettuce, cucumber and onion; toss to coat. Sprinkle with cheese. Garnish with olives. Cook’s Tip: Three-quarters pound deli roast beef, sliced 1/4 inch thick and cut into 1-inch wide strips, may be substituted for beef top round steak.