| Ingredients: |
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1 |
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pound flank steak, boneless beef top sirloin or top round |
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3/4 |
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cup prepared Greek dressing |
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3 |
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medium tomatoes, cut into 8 wedges each |
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2 |
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medium cucumbers, seeded, cut diagonally 1/8 slices |
| 1 |
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cup pitted Kalamata olives, cut in half |
| 1/2 |
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cup crumbled feta cheese |
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Instructions: |
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1. |
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Cut beef steaks lengthwise in half, then crosswise in 1/8 to 1/4 inch thick strips. Place beef and 1/4 cup dressing in medium bowl; toss to coat. Cover and marinate in refrigerator 30 minutes to 2 hours. |
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2. |
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Remove beef from marinade. Discard marinade. Heat large nonstick skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1-2 minutes or until outside surface of beef is no longer pink. Do not overcook. Remove from skillet. Repeat with remaining beef. |
| 3. |
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Toss tomatoes, cucumbers and olives with 1/2 cup dressing in serving bowl. Top with beef, sprinkle with cheese. |
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Makes 4 servings. |
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| Recipe courtesy of National Cattlemen's Beef Association on behalf of The Beef Checkoff. |
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