Grecian Beef, Tomato & Cucumber Salad
Assemble this tasty Greek salad in a flash. Tender steak with flavorful tomatoes, cucumbers, and Kalamata olives. Top with feta cheese and salad is served!
-
25
min -
4
SERVINGS -
460
Cal -
32 g
Protein
Ingredients:
- 1 pound boneless beef Top Sirloin or Top Round Steak, cut 3/4 inch thick or Flank Steak
- 1/4 cup prepared Greek dressing
- 3 medium tomatoes, cut into 8 wedges each
- 2 medium cucumber
- 1 cup pitted Kalamata olives, cut in half
- 1/2 cup prepared Greek dressing
- 1/2 cup crumbled feta cheese
Cooking:
-
Cut beef Steak lengthwise in half, then crosswise into 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.
-
Remove beef from marinade; discard marinade. Heat large nonstick skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Do not overcook. Remove from skillet. Repeat with remaining beef.
-
Toss tomatoes, cucumbers and olives with 1/2 cup dressing in serving bowl. Top with beef; sprinkle with cheese.
Nutrition:
455 CALORIES
0 % *
7g SAT FAT
0 % DV **
32g PROTEIN
0 % DV
2.9 mg IRON
0 % DV
5.6 mg ZINC
0 % DV
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 455 Calories; 252 Calories from fat; 28g Total Fat (7 g Saturated Fat; 11 g Monounsaturated Fat;) 66 mg Cholesterol; 1463 mg Sodium; 19 g Total Carbohydrate; 3.2 g Dietary Fiber; 32 g Protein; 2.9 mg Iron; 8.5 mg NE Niacin; 0.7 mg Vitamin B6; 1.8 mcg Vitamin B12; 5.6 mg Zinc; 34.3 mcg Selenium.
This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber, and Iron.
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