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Greek Beef Salad

1 lb. beef top round steak, cut 1-inch thick
6 cups torn romaine lettuce
1 medium cucumber, thinly sliced
1/2 small red onion, cut into thin wedges
2 Tbsp. crumbled feta cheese
8 Greek or ripe olives (optional)
2 pita breads, toasted, cut into wedges
Marinade:
2/3 cup fresh lemon juice
1/3 cup olive oil
2 tsp. dried oregano
1/2 tsp. each salt and pepper

Whisk marinade ingredients in small bowl. Place beef steak and 1/2 of marinade in food-safe plastic bag; turn to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally. Reserve remaining marinade. Remove steak; discard marinade. Place steak on rack in broiler pan so surface of beef is 2 to 3 inches from heat. Broil 17 to 18 minutes for medium rare doneness, turning once. Remove; let stand 10 minutes. Carve into thin slices. Combine beef, lettuce, cucumber, and onion in large bowl. Add reserved marinade; toss. Sprinkle with cheese and olives. Serve with pita wedges. Makes 4 servings.

 

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