Greek Beef Salad

Ingredients:

• Swift Top Sirloin Steak
• 6 C torn romaine lettuce
• 1 medium cucumber, thinly sliced
• 1/2 small red onion, cut into thin slices
• 2 Tbsp crumbled feta cheese
• 8 Greek or ripe olives (optional)
• 2 pita breads, toasted, cut into wedges

• 2/3 C fresh lemon juice
• 2 tsp dried oregano
• 1/3 C olive oil
• 1/2 tsp salt
• 1/2 tsp black pepper

Directions:

1. Whisk marinade ingredients in small bowl. Place beef Steak and 1/2 of marinade in food-safe plastic bag; turn to coat.
2. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally. Reserve remaining marinade.
3. Remove steak; discard marinade. Place steak on rack in broiler pan so surface of beef is 2 to 3 inches from heat.
4. Broil 9 to 12 minutes for medium rare (145°F) doneness, turning once. Do not overcook. Remove; let stand 10 minutes. Carve into thin slices.
5. Cook’s Tip: To grill, place steak on grid over medium, ash-covered coals. Grill, covered, 7 to 11 minutes (over medium heat on preheated gas grill, covered, 8 to 13 minutes) for medium rare (145°F) , turning occasionally.
6. Combine beef, lettuce, cucumber and onion in large bowl. Add reserved marinade; toss. Sprinkle with cheese and olives. Serve with pita wedges.