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.
Cook Time 25M
|
Protein 32G
|
Servings 4
Helpful Hereford Tips
It's important not to overcrowd the pan when sautéing beef. Cook the beef in two rounds to ensure correct doneness on all meat.
Nutritional Information
Cals
455Carbs
7% DVFat
36% DVFiber
11% DVIron
16% DVIngredients
- 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
Instructions
- 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!
About Flank Steak
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.