Mediterranean Beef Salad with Lemon Vinaigrette

Ingredients

• 1 pounds beef, top sirloin steak

• 1/4 teaspoon salt

• 1/8 teaspoon pepper, black

• 4 cup(s) lettuce, romaine

• 1/2 small onion(s), red

• 1 cup(s) tomato(es), cherry, or grape tomatoes, halved

• 1/2 cup(s) cheese, feta, crumbled

• 1/4 cup(s) oil, olive

• 1/2 teaspoon lemon peel

• 3 tablespoon lemon juice

• 1 tablespoon oregano, fresh

• 2 clove(s) garlic

Directions

1. Trim fat from steak. Sprinkle steak with salt and pepper. Place steak on the unheated rack of a broiler pan. Broil 3 to 4 inches from the heat until desired doneness, turning once halfway through broiling time. Allow 15 to 17 minutes for medium-rare doneness (145°F) or 20 to 22 minutes for medium doneness (160°F). Thinly slice steak.

2. Divide romaine among 4 dinner plates. Top with sliced meat, red onion, tomatoes, and feta cheese. Drizzle with Lemon Vinaigrette.

3. Lemon Vinaigrette:

4. In a screw-top jar combine 1/4 cup olive oil; 1/2 teaspoon finely shredded lemon peel; 3 tablespoons lemon juice; 1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed; and 2 cloves garlic, minced. Cover and shake well. Season to taste with salt and black pepper. Makes about 1/2 cup.