Sunday, August 1, 2010

Marinated Greek Steak Salad

I decided to make a salad for dinner. Usually when I do this it is a last minute meal thrown together with ingredients from my refridgerator. So grilled chicken with carrots, cucumber over iceberg lettuce is our usual "main dish" salad of choice. But I found this salad in a cookbook, appropriately named "SALADS" by Carrie Holcomb. I set out with a grocery list and a plan. This was a very good salad. My husband who said he doesn't like Greek food even liked it! That's a win!

Marinated Greek Steak Salad
(adapted from Salads by Carrie Holcomb)

10 oz sirloin steak, cut one inch thick
1, 7oz can of artichoke hearts
1/2 of a red onion, cut into thin rings
1 red bell pepper, cut into thin rings
1/4 cup pitted greek olives
10 cherry tomatoes, halved
1/3 cup olive oil
3 tbsp red wine vinegar
2 tbps of lemon juice from 1 lemon
1 tbsp oregano (or 1 tsp dried oregano)
1 tbsp anchovy paste
1/4 tsp black pepper
1 large garlic clove
3 cups torn ice berg lettuce
1 cup torn spinach
 1/2 cup crumbled feta cheese

Place steak under broiler 3 inches from heat for 6 minutes. Turn steak. Broil to desired doness (6-8 minutes for medium.) Cool slightly. Cut into thin slices. Place meat in a deep bowl along with artichoke hearts, onion, olive, bell pepper and tomatoes.

Make the marinade: whisk in a medium bowl, oil, vinegar, lemon juice, oregano, anchovy paste, pepper, grated garlic. Pour marinade over meat mixture. Cover and marinate in the refrigerator for 6-24 hours, stirring occasionally.

In a large mixing bowl, combine lettuce and spinach. Top with meat mixture. Sprinkle with feta cheese.
Makes 4 servings.

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