Greek Beef Salad
This recipe is an excellent source of Protein, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Iron, Selenium, and Zinc. It is a good source of Potassium
Nutrition information per serving: 450 Calories; 225 kcal Calories from fat; 25 g Total Fat; 5 g Saturated Fat; 0 g Trans Fat; 2.3 g Polyunsaturated Fat; 15.4 g Monounsaturated Fat; 75 mg Cholesterol; 560 mg Sodium; 27 g Total Carbohydrate; 2 g Dietary Fiber; 31 g Protein; 4 mg Iron; 552 mg Potassium; 12.7 mg NE Niacin; 0.7 mg Vitamin B6; 1.5 mcg Vitamin B12; 5.4 mg Zinc; 39.5 mcg Selenium; 111.6 mg Choline;
1. Whisk marinade ingredients in small bowl. Place beef Steak and 1/2 of marinade in food-safe plastic bag; turn to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally. Reserve remaining marinade..
2. Remove steak; discard marinade. Place steak on rack in broiler pan so surface of beef is 2 to 3 inches from heat. Broil 9 to 12 minutes for medium rare (145°F) doneness, turning once. Do not overcook. Remove; let stand 10 minutes. Carve into thin slices.
3. Combine beef, lettuce, cucumber and onion in large bowl. Add reserved marinade; toss. Sprinkle with cheese and olives. Serve with pita wedges.
Source: www.beeflovingtexans.comOther recipes