Mediterranean Beef Salad With Lemon Vinaigrette - cooking recipe

Ingredients

SALAD
1 lb boneless beef top sirloin steak, cut 1 inch thick
1/4 teaspoon salt
1/8 teaspoon black pepper
4 cups torn romaine leaves
1/2 of a small red onion, thinly sliced and separated into rings
1 cup halved cherries or 1 cup grape tomatoes
1/2 cup crumbled feta cheese (2 ounces, or cheese of your choice)
LEMON VINAIGRETTE
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
2 garlic cloves, minced
salt and black pepper

Preparation

SALAD:
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 degrees F) or 20 to 22 minutes for medium doneness (160 degrees F). Thinly slice steak.
Divide romaine among 4 dinner plates. Top with sliced meat, red onion, tomatoes, and feta cheese. Drizzle with Lemon Vinaigrette.
LEMON VINAIGRETTE:
In a screw-top jar combine olive oil, lemon peel, lemon juice, oregano and garlic. Cover and shake well. Season to taste with salt and black pepper. Makes about 1/2 cup.