Oktoberfest in Germany begins Saturday, September 22, 2012, and ends Sunday, October 7, 2012...

Friday, February 25, 2011

Marinated Greek Steak Salad

Tonight we tried out a new salad and it was a big hit.  My recipe is taken from “Over 90 Fresh & Simple Dishes” by Carrie Holcomb.    No leftovers tonight!                                              Try this one……….

Ingredients for 4 servings:

.  12 ounces boneless beef sirloin steak, cut 1 inch thick or thinner if you like.  
.  1  14-ounce can of artichoke hearts, drained and cut into quarters.
.  ½ of a medium red onion, sliced and separated into rings.
.  ¼ cup Greek olives or pitted ripe olives.
.  1/3   cup olive oil or salad oil.
.  3 tablespoons red wine vinegar
.  2 tablespoons lemon juice
.  1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed.
.  1  tablespoon anchovy paste   (I omitted this).
.  ¼  teaspoon pepper.
.  2 large cloves garlic, minced  (I pressed).
.  3 cups torn leaf lettuce or iceberg lettuce.
.  1 cup torn radicchio or red-tip lettuce.
.  2 medium tomatoes, cut into wedges.
.  ½ cup crumbled feta cheese 

Trim the fatty excess off of steaks.  Place the steaks on the unheated rack of a broiler pan.  Broil 3 inches from the heat for 6 minutes.  Turn steak and broil to desired doneness.   Cool slightly.  Cut into thin slices.  Place meat in a deep bowl along with artichoke hearts, onion, and olives  -  cover and toss with marinade.

For the marinade, in a screw-top jar combine oil, vinegar, lemon juice, oregano, pepper and garlic.  Cover and shake well.  Pour marinade over the meat mixture.   Cover and chill for up to 6 hours.   (I only let it sit for 1 hour and it was perfect)

Line 4 salad bowls or plates with lettuce mixture.   Top with meat mixture.   Arrange tomato wedges around meat . Sprinkle with feta cheese and serve.


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