Prepare a charcoal or gas grill for direct cooking over medium-high heat.
Recipe
Author
Hy-Vee Balance Magazine
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Description
This easy grilled steak is thinly sliced and placed on top of a tomato and kalamata olive Greek salad.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| Grilled Steak | ||
| 4 (4-oz. each) sirloin steaks, 1-inch-thick | ||
| Hy-Vee kosher sea salt | ||
| Hy-Vee ground black pepper | ||
| Greek Salad | ||
| 1 c. red cherry tomatoes, halved | ||
| 1 c. yellow cherry tomatoes, halved | ||
| ½ c. cucumber, chopped | ||
| ½ c. red onion, chopped | ||
| ½ c. kalamata olives, halved | ||
| 2 tbsp. Gustare Vita garlic-flavored olive oil | ||
| 1 tbsp. fresh lemon juice | ||
| 1 tbsp. Hy-Vee Select red wine vinegar | ||
| 1 tbsp. Italian parsley, finely chopped | ||
| 2 tsp. fresh oregano, chopped | ||
| 2 tsp. fresh basil, finely chopped | ||
| Hy-Vee salt | ||
| Hy-Vee ground black pepper | ||
| 4 c. fresh arugula | ||
| 2 oz. Soiree crumbled feta cheese | ||
Things To Grab
- Charcoal or gas grill
- Meat thermometer
- Large bowl
Directions
Trim fat from steaks; season with salt and pepper. Grills teaks for 10 to 12 minutes for medium-rare (130 degrees) or 12 to 15 minutes for medium (140 degrees). Remove steaks from grill and allow to rest 5 minutes.
Make Greek Tomato Salad: Combine red and yellow cherry tomatoes, cucumber, red onion, kalamata olives, garlic olive oil, lemon juice, red wine vinegar, parsley, oregano, and basil in a large bowl. Season with black pepper, to taste. Just before serving, stir in arugula and feta cheese. Serve steaks, sliced, over salad.
Nutrition facts
Servings
390 Calories per serving
Amounts Per Serving
- Total Fat: 29g
- Cholesterol: 100mg
- Sodium: 560mg
- Total Carbohydrates: 6g
- Protein: 27g
Daily Values
0%
Iron 10%
0%
Calcium 10%
0%
Vitamin D 0%
0%
Potassium 15%