“I participated in an Influencer Activation Program on behalf of Mom Central Consulting for the Beef Checkoff. I received products to facilitate this review and a promotional item to thank me for participating.”
Did I ever tell you that I was a vegetarian briefly? Yup, I decided to try being a vegetarian for the heck of it, no other reason then let's go for it. It didn't last too long, why because I am a beef eater at heart. When I was younger, my mom would ask what I would want for my birthday meal and I would request steak, always steak. So you see why being a vegetarian wasn't going to last a long time.
I recently had some friends over for an easy to prepare and easy to make Greek beef salad (this is the recipe I used). During the summer time, I like to eat light, definitely not a meal that leaves me feeling heavy. With the combination of salad, some fresh veggies and delicious top sirloin steak, you have a perfect summer meal that won't leave you feeling ugh as well as 10 essential nutrients your body needs. especially iron and protein. I received a party kit that included a meat thermometer and a oven mitt, both which came in handy to help me prepare my dinner.
For this delicious salad, you have to marinate the top sirloin steak at least 6 hours if not overnight so plan accordingly.
To make the marinade for 1 pound of steak, combine 2/3 cup lemon juice, 1/3 cup olive oil, 2 teaspoons dried oregano, 1/2 teaspoon salt and 1/2 teaspoon black pepper. (I used 1.5 lbs of steak so I made one portion of this marinade and then half of it). In a bowl, whisk all of the ingredients together then save half of it. Pour half of the marinade in a food safe bag and put the top sirloin steak inside to allow it to marinade in the refrigerator until you are ready to cook the steak. Save the other half of the marinade which will be your dressing for the salad.
To cook the steak, take it out of the bag and throw away that marinade. Broil the steak, about 2 to 3 inches away from the broiler, for 17 to 18 minutes for medium rare. I was provided a meat thermometer, which came to an internal temperature of 145 degrees F. When the steak is done, I removed it from the oven with a Beef Its What for Dinner oven mitt. Allow the steak to rest for 10 minutes before cutting into thin slices.
You can grill the steak for 16-18 minutes if you like using these instructions.
In a large bowl, add the chopped up lettuce and pour the reserved half of the marinade then toss.
Top the salad with the steak, kalamata olives, feta cheese and roasted red peppers.
To complement the dinner, I served hummus with pita wedges and a cantaloupe and blueberry salad.
Helping us eat this delicious Greek steak salad was our friends, the Hunts and Jessi, a college student. The Hunts have two children and their youngest, Judson is only four days older than Caleb! The results of this Greek steak salad? Delicious! Very tasting! Can't stop eating it are just a few comments I received and the dinner was well received that we didn't have any leftover beef for lunch the next day If we had some leftover steak, I would have created a gyro with the pita, a smear of hummus, a few slices of steak topped with lettuce and feta cheese.
So next time you are wondering what to make for dinner remember Beef, It's What for Dinner by trying this great Greek salad.