{soups-salads-and-salad-dressings} Greek Islands Steak Salad Recipe

 

Greek Islands Steak Salad Recipe

"I invented this recipe while watching a movie set on the Greek islands. I like the combination of warm grilled steak and sauteed mushrooms with cold salad ingredients." —Chris Wells, Lake Villa, Illinois

This recipe is:

Quick

 

 

    Prep/Total Time: 25 min.
    Yield: 2 Servings

Ingredients

    1 boneless beef top loin steak (8 ounces)
    1 tablespoon A.1. steak sauce
    MUSHROOMS:
    1-1/2 cups sliced fresh mushrooms
    2 tablespoons butter
    1 tablespoon sherry or chicken broth
    1/8 teaspoon salt
    1/8 teaspoon pepper
    SALAD:
    4 cups torn mixed salad greens
    10 cherry tomatoes, halved
    2/3 cup thinly sliced cucumber
    10 pitted Greek olives
    1/4 cup finely chopped red onion
    1/2 cup crumbled feta cheese
    1/4 cup prepared balsamic vinaigrette

Directions

    Rub steak on both sides with steak sauce; let stand for 10 minutes.
    Meanwhile, in a small skillet, saute mushrooms in butter until golden brown. Add the sherry, salt and pepper. Cook 1-2 minutes longer or until liquid is evaporated. Set aside and keep warm.
    Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill steak, covered, over medium heat or broil 4 in. from the heat for 5-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 5 minutes before slicing.
    Divide salad greens between two plates. Top with tomatoes, cucumber, olives, onion, steak and mushrooms. Sprinkle with cheese. Drizzle with vinaigrette. Serve immediately. Yield: 2 servings.

Editor's Note: Top loin steak may be labeled as strip steak, Kansas City steak, New York strip steak, ambassador steak or boneless club steak in your region.

Nutritional Facts 1 serving equals 509 calories, 32 g fat (13 g saturated fat), 95 mg cholesterol, 1,281 mg sodium, 21 g carbohydrate, 6 g fiber, 34 g protein.

Originally published as Greek Islands Steak Salad in Taste of Home June/July 2010, p37

 

Tip

The History of Feta

FETA is a white, salty, semi-firm cheese. Traditionally it was made from sheep or goat's milk but is now also made with cow's milk. After feta is formed in a special mold, it's sliced into large pieces, salted and soaked in brine. Although feta cheese is mostly associated with Greek cooking, "feta" comes from the Italian word "fette", meaning slice of food.

 

 

 

             Beth Layman  :)


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