BEEF SALAD, MEDITERRANEAN STYLE

1 Pound beef, top sirloin steak
¼ Teaspoon salt
1/8 Teaspoon black pepper
1 Cup cherry tomatoes
½ Small red onion, sliced
4 Cups romaine lettuce
½ Cup feta cheese, crumbled
¼ Cup olive oil (extra virgin)
½ Teaspoon lemon peel
3 Tablespoon lemon juice
1 Tablespoon fresh oregano (or 1 teaspoon dried oregano)
2 Garlic cloves, minced

Beef Salad:

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 to17 minutes for medium-rare doneness (145F) or 20 to 22 minutes for medium doneness (160F). Thinly slice steak. Divide romaine among 4 dinner plates. Top with sliced meat, red onion, tomatoes, and feta cheese. Drizzle with Lemon Vinaigrette.

Lemon Vinaigrette:

In a screw-top jar combine ¼ cup olive oil; ½ teaspoon finely shredded lemon peel; 3 tablespoons lemon juice; 1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed; and 2 garlic cloves, minced. Cover and shake well. Season to taste with salt and black pepper. Makes about ½ cup.

Serving size: ¼ of beef salad
Calories: 198
Fat: 7 g
Cholesterol: 81 mg
Carbohydrate: 5 g
Protein: 27 g
Sodium: 365 mg

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