Greek Beef Steak Salad With Pita Chips |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Dinner can be on the table pronto by overlapping cook and prep times. Ingredients:
1 teaspoon garlic powder |
1 teaspoon dried oregano |
1/4 teaspoon salt |
2 boneless beef top loin steaks, 1 inch thick |
1/2 cup plus 1 tbsp. prepared italian dressing |
3 tablespoons crumbled feta or 3 tablespoons grated parmesan cheese |
3 tablespoons minced greek olives |
2 large pita bread, with pockets |
8 cups mixed salad greens, lettuces |
1 cucumber, cut lengthwise in half and thinly sliced |
1/2 red onion, in thin wedges |
Directions:
1. Combine garlic powder, oregano and salt. Press 1-1/2 teaspoon of the seasoning into both sides of beef steaks. In a bowl, add the rest of the seasoning to the Italian dressing, feta and olives.
2. Cut pitas horizontally in half. Brush inner surfaces of pita halves evenly with 3 tablespoons of dressing mixture; reserve remaining dressing mixture. Cut each pita half into 8 wedges. Place wedges, cut sides up, in single layer on large baking sheet. Bake 12 to 15 minutes at 350 degrees, or until lightly browned.
3. Meanwhile, heat a large nonstick skillet over medium heat. Add steaks and cook 12 to 15 minutes for medium rare to medium doneness, turning once. Season with 1/2 teaspoon salt.
4. In a large bowl, combine the salad greens, cucumber, red onion and reserved dressing mixture. Trim the fat from steaks. Carve steaks crosswise into thin slices; add to salad and toss. Serve with pita wedges.
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