Mediterranean Beef Salad With Lemon Vinaigrette

• SALAD
• 1 lb boneless beef top sirloin steak, cut 1 inch thick
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 4 cups torn romaine leaves
• 1/2 of a small red onion, thinly sliced and separated into rings
• 1 cup halved cherries or 1 cup grape tomatoes
• 1/2 cup crumbled feta cheese (2 ounces, or cheese of your choice)
• LEMON VINAIGRETTE
• 1/4 cup olive oil
• 1/2 teaspoon finely shredded lemon peel
• 3 tablespoons lemon juice
• 1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed
• 2 garlic cloves, minced
• salt and black pepper

1. SALAD:
2. Trim fat from steak. Sprinkle steak with salt and pepper. Place steak on the unheated rack of a broiler pan. Broil 3 to 4 inches from the heat until desired doneness, turning once halfway through broiling time. Allow 15 to 17 minutes for medium-rare doneness (145 degrees F) or 20 to 22 minutes for medium doneness (160 degrees F). Thinly slice steak.
3. Divide romaine among 4 dinner plates. Top with sliced meat, red onion, tomatoes, and feta cheese. Drizzle with Lemon Vinaigrette.
4. LEMON VINAIGRETTE:
5. In a screw-top jar combine olive oil, lemon peel, lemon juice, oregano and garlic. Cover and shake well. Season to taste with salt and black pepper. Makes about 1/2 cup.

salad, boneless beef, salt, black pepper, torn romaine leaves, red onion, cherries, feta cheese, lemon vinaigrette, olive oil, lemon peel, lemon juice, fresh oregano, garlic, salt

Taken from www.food.com/recipe/mediterranean-beef-salad-with-lemon-vinaigrette-477945 (may not work)