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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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A new way to serve salad today is atop meat. Obtained from Parade magazine Ingredients:
1 cup diced hothouse cucumber (seedless) |
1 cup diced seeded ripe tomato (1/4 inch) |
1 cup diced fresh feta cheese (1/2 inch) |
1/2 cup diced red onion |
1/2 cup coarsely chopped pitted black olives |
1/4 cup chopped fresh parsley |
salt & freshly ground black pepper |
1/4 cup extra virgin olive oil |
1/4 cup red wine vinegar |
1 1/2 lbs sirloin steaks (1 1/4 inch thick) |
coarse salt & freshly ground black pepper |
Directions:
1. Combine the cucumber, tomatoes, feta, red onion, olives, and parsley in a large bowl. Season with salt and pepper. Toss with olive oil and vinegar. Set aside.
2. Preheat a lighly oiled grill.
3. Just before grilling, season the steak well on both sides with salt and pepper.
4. Grill the steak until well seared and well browned on the first side, about 4 minutes. Turn the steak and grill 3 minutes more for medium rare meat.
5. Remove the steak to a cutting board and let rest 5 minutes for the juices to settle. Carve into generous 1/2 inch slices and divide among 4 dinner plates, topped with the reserved salad.
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