Greek-Style Skirt Steak Salad with Grilled Romaine

• 1-1/2 qt. Kraft Greek with Feta and Oregano Dressing, divided
• - beef skirt steaks
• 2 qt. seedless cucumbers, diced
• 1-1/2 qt. grape tomatoes, cut in half
• 1-1/2 cups sun-dried tomatoes, chopped
• 1-1/2 cups pitted Kalamata olives, cut in half
• 1-1/2 cups red onions, chopped
• 1-1/2 cups yellow peppers, roasted, diced Target 1 pkg For $2.99 thru 02/06
• to taste salt and black pepper
• 12 each romaine lettuce hearts, cut lengthwise in half
• 1/2 cup olive oil
• 1-1/2 cups feta cheese, crumbled

1. Pour 1-1/2 cups (375 mL) dressing (or 1 Tbsp.
2. 15 mL dressing for trial recipe) over steaks in shallow non-reactive pan.
3. Refrigerate 20 min.
4. Combine cucumbers, tomatoes, olives, onions and peppers.
5. Add 3 cups (750 mL) of the remaining dressing (or 2 Tbsp.
6. 30 mL of the remaining dressing for trial recipe); toss to coat.
7. Season with salt and black pepper.
8. Remove meat from marinade; discard marinade.
9. Season meat with salt and black pepper.
10. Grill on medium-high heat 5 min.
11. on each side for medium-rare doneness.
12. Cut into thin slices; set aside.
13. Brush romaine with oil.
14. Grill on medium heat 30 sec.
15. to 1 min.
16. or just until lightly charred, turning occasionally.
17. For each serving: Place 1 romaine piece on plate; drizzle with 1-1/2 Tbsp.
18. (25 mL) of the remaining dressing.
19. Spoon 1 cup (250 mL) of the cucumber mixture next to romaine; top with 3 oz.
20. (85 g) meat and 1 Tbsp.
21. (15 mL) cheese.

oregano dressing, cucumbers, grape tomatoes, tomatoes, olives, red onions, yellow peppers, salt, romaine lettuce hearts, olive oil, feta cheese

Taken from www.kraftrecipes.com/recipes/greek-style-skirt-steak-salad-grilled-romaine-113273.aspx (may not work)