Ingredients:

• 1 pound Beef steak (such as Top Sirloin or Strip Steak)
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper

Salad:

• 6 cups mixed salad greens
• 1 cup cherry tomatoes, halved
• 1/2 cup sliced red onion
• 1/4 cup crumbled blue cheese or feta cheese

Dressing:

• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey

Safe Handling Tips:

• Wash hands with soap and water before cooking and always after touching raw meat.

• Separate raw meat from other foods.
• Wash all cutting boards, utensils, and dishes after touching raw meat.
• Do not reuse marinades used on raw foods.
• Wash all produce prior to use.
• Cook beef until temperature reaches 145°F for medium rare steaks and roasts 160°F for ground beef.
• Refrigerate food promptly.

Cooking:

1. Combine olive oil, garlic, Italian seasoning, salt and pepper. Rub mixture evenly over steak.

2. Place steak on grill over medium, ash-covered coals. Grill, covered, 10 to 14 minutes (over medium heat on preheated gas grill, 9 to 13 minutes) until instant-read thermometer inserted horizontally into center registers 145°F for medium-rare, turning occasionally.

3. Remove steak from grill; let rest 5 minutes. Slice thinly across the grain.

4. In small bowl, whisk together dressing ingredients.

5. Divide salad greens among plates. Top with sliced steak, tomatoes and red onion. Drizzle with dressing and sprinkle with cheese.

Cook’s Tip: Cooking times are for fresh or thoroughly thawed beef. Use a thermometer for best results.

This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Potassium and Choline.

Source: beefitswhatsfordinner.com