Greek-Style Skirt Steak Salad with Grilled Romaine

• 1/2 cup KRAFT Greek Vinaigrette Dressing, divided
• 1 beef skirt steak (3/4 lb.)
• 1 small seedless cucumber, chopped
• 1/4 cup chopped red onions
• 1/4 cup chopped grilled yellow peppers
• 1 cup halved grape tomatoes
• 1/4 cup chopped sun-dried tomatoes
• 1/4 cup halved Kalamata olives
• 2 romaine lettuce hearts, cut lengthwise in half
• 1 Tbsp. olive oil
• 1/4 cup ATHENOS Traditional Crumbled Feta Cheese

1. Pour 3 Tbsp.
2. dressing over steak in shallow glass dish.
3. Refrigerate 20 min.
4. to marinate.
5. Meanwhile, combine vegetables, tomatoes and olives.
6. Add 3 Tbsp.
7. of the remaining dressing; toss to coat.
8. Heat grill to medium-high heat.
9. Brush romaine with oil; grill 30 sec.
10. to 1 min.
11. or until lightly charred, turning occasionally.
12. Remove steak from marinade; discard marinade.
13. Grill 5 min.
14. on each side or until done; cut into thin slices.
15. Place 1 romaine piece on each of 4 plates; drizzle with remaining dressing.
16. Spoon 1 cup cucumber mixture next to romaine; top with meat and cheese.

vinaigrette dressing, beef skirt steak, cucumber, red onions, yellow peppers, halved grape tomatoes, tomatoes, olives, romaine lettuce hearts, olive oil, feta cheese

Taken from www.kraftrecipes.com/recipes/greek-style-skirt-steak-salad-grilled-romaine-146256.aspx (may not work)