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Greek Islands Grilled Beef Salad
RecipeBeef Cuts
Greek Islands Grilled Beef Salad
Spinach topped with grilled tri-tip, tomatoes and cucumbers, feta cheese and red wine vinaigrette.
Yield: 24 servings
Marinade/Dressing and Beef: 
1. Mix oil, lemon juice, vinegar, oregano, garlic, and pepper. Place beef in large shallow pan. Pour 1-3/4 cups marinade/dressing over beef; reserve remaining marinade/dressing.

Cover and refrigerate beef 2 to 24 hours. Remove beef from marinade; discard marinade.

2. Grill steaks as needed about 8 to 10 minutes to desired doneness, turning once. Keep hot.
Olive oil2 cups
Lemon juice3/4 cup
Red wine vinegar2/3 cup
Fresh oregano, chopped3 tablespoons
Garlic, minced1 ounce
Ground black pepper2 1/2 teaspoons
Beef Tri-Tip Steaks, closely trimmed, 1 inch thick (IMPS/NAMP 1185D)6 pounds
3. Add olives and onions to reserved marinade/dressing; set aside.
Ripe olives, sliced4 ounces
Red onion3 ounces
4. Slice steak across grain 1/4 inch thick. For each serving: Plate 2 ounces spinach; top with 2 ounces each tomatoes and cucumber and 3 ounces sliced beef.

Sprinkle with 1 ounce cheese and drizzle with 1-1/2 tablespoons reserved marinade/dressing.
Fresh spinach leaves, washed, patted dry3 pounds
Tomatoes, sliced 1/4 inch3 pounds
Cucumbers, peeled, sliced 1/8 inch3 pounds
Feta cheese, crumbled1 1/2 pounds

Nutrition information per serving: 399 calories; 28 g fat(9 g saturated fat; 16 g monounsaturated fat); 92 mg cholesterol; 449 mg sodium; 8 g carbohydrate; 2.6 g fiber; 29 g protein; 11.7 mg niacin; 0.8 mg vitamin B6; 1.7 mg vitamin B12; 3.8 mg iron; 32.3 mg selenium; 5.6 mg zinc; 110.3 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium, zinc and choline; and a good source of fiber
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