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 oil||2 cups|
|Lemon juice||3/4 cup|
|Red wine vinegar||2/3 cup|
|Fresh oregano, chopped||3 tablespoons|
|Garlic, minced||1 ounce|
|Ground black pepper||2 1/2 teaspoons|
|Beef Tri-Tip Steaks, closely trimmed, 1 inch thick (IMPS/NAMP 1185D)||6 pounds|
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3. Add olives and onions to reserved marinade/dressing; set aside.
|Ripe olives, sliced||4 ounces|
|Red onion||3 ounces|
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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 dry||3 pounds|
|Tomatoes, sliced 1/4 inch||3 pounds|
|Cucumbers, peeled, sliced 1/8 inch||3 pounds|
|Feta cheese, crumbled||1 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