Greek Taste > Greek salad with cold sirloin steak July 22, 2006
Posted by grhomeboy in Recipes.trackback
Dressing
1/3 cup fresh lemon juice
1/2 cup extra-virgin olive oil
3 tablespoons chopped fresh mint
3 tablespoons chopped fresh oregano
3 tablespoons chopped fresh parsley
Kosher salt
Fresh ground black pepper
Salad
8 cups torn lettuce
1 large red bell pepper
1 pound tomatoes, seeded and diced
2 cups seeded and peeled cucumbers
1/4 cup pitted Kalamata olives or other brine-cured black olives, halved
1/4 cup thinly sliced red onion
2 cups thinly sliced rare seared sirloin steak
1/2 cup crumbled feta cheese, about 2 ounces
Make dressing by squeezing lemon into a small bowl. Remove seeds and strain out pulp. Slowly pour olive oil into lemon juice, while whisking. Add parsley, mint, oregano, salt and pepper to taste.
Crisp lettuce into a bowl of ice water. Roast red pepper over an open flame. Char all sides until completely black. Let cook inside a sealed paper bag. Once pepper is cool enough to handle, remove charred skin with hands by rubbing. Do not rinse, you want to keep the flavor to stay on the pepper. Cut into thin strips. If you don’t have time you can purchase jarred roasted peppers in the World Cuisine aisle of the grocery store.
Spin lettuce dry and toss with tomatoes, cucumbers, red bell peppers, kalamata olives and red onions. Toss with dressing and top with sirloin strips and crumbled feta.
Makes 12 servings.
Nutrition information per serving: 155 calories, 12 grams fat, 8 grams protein, 5 grams carbohydrate, 2 grams fiber, 17 milligrams cholesterol, 139 milligrams sodium.
grhomeboy
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