Grecian Top Sirloin with Cucumber Salad
Featuring our Omaha Steaks Top Sirloin, today’s recipe combines the light crunch of cucumbers with the bold flavor of the top sirloin. Chef Karl adds in Kalamata olives and feta cheese among other ingredients that give this dish the delicious and distinctive taste of Greece. Enjoy!
3 Omaha Steaks Top Sirloin Steaks
1/4 cup prepared Greek dressing
3 medium tomatoes, cut into 8 wedges each
2 medium cucumber
1 cup pitted Kalamata olives, cut in half
1/2 cup prepared Greek dressing
1/2 cup crumbled feta cheese
- Cut beef steak lengthwise in half, then crosswise into 1/8 to 1/4-inch thick strips. Place beef and 1/4 cup dressing in medium bowl; toss to coat. Cover and marinate in refrigerator 30 minutes to 2 hours.
- Remove beef from marinade; discard marinade. 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 1/2 cup dressing in serving bowl. Top with beef; sprinkle with cheese.
Total Preparation and Cooking Time: Up to 2 hours and 25 minutes
Photo and recipe courtesy of The Beef Checkoff