Steak, Feta and Tomato Salad

• 1 Tbsp. olive oil
• 1 lb. (450 g) boneless beef strip loin steak, trimmed of fat, 3/4-inch thick
• 4 tomatoes, sliced
• 1/2 English cucumber, sliced
• 1/2 cup Cracker Barrel Crumbled Feta Cheese with Oregano, Sun Dried Tomatoes and Black Pepper
• 1/4 cup pitted black olives
• 1/4 cup Kraft Extra Virgin Olive Oil Aged Balsamic Vinaigrette Dressing

1. Heat olive oil in medium skillet over medium-high heat.
2. Add steak and cook 8 min., turning after 4 min.
3. (145 degrees F) or until desired doneness is reached.
4. Remove from heat, place on cutting board and cover loosely with foil.
5. Let stand 5 min.
6. Slice into 1/4-inch slices.
7. Place tomatoes, cucumber, feta cheese and olives on large serving platter.
8. Top with steak and drizzle with dressing before serving.

olive oil, loin, tomatoes, cucumber, oregano, black olives, olive oil

Taken from www.kraftrecipes.com/recipes/steak-feta-tomato-salad-172361.aspx (may not work)