This light and refreshing beef salad is filling enough to stand alone as the main course, but also makes a great side to take to family gatherings.
It’s important not to overcrowd the pan when sautéing beef. Cook the beef in two rounds to ensure correct doneness on all meat.
1 pound Certified Hereford Beef flank steak
1 pound ripe tomatoes, sliced
1 cucumber, peeled and sliced
3 ounces feta cheese, crumbled
2 teaspoons Greek seasoning
1/2 cup Italian dressing
Cut beef steak lengthwise in half, then crosswise into 1/8 to 1/4-inch thick strips. Heat large nonstick skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Do not overcook. Remove from skillet. Repeat with remaining beef.
Toss tomatoes, cucumbers and olives with dressing in serving bowl. Top with beef; sprinkle with cheese and Greek seasoning. Enjoy!
Lean and flavorful. Slice thin against the grain when carving. An ideal choice to marinate.
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