Categories: Sonoma Salad Phase 1
Ingredients
- 1 teaspoons dried oregano, crushed;
- 1/2 teaspoon kosher salt;
- 1/4 teaspoon black pepper;
- 3 tablespoons extra-virgin olive oil;
- 3 tablespoons red wine vinegar;
- 1 clove garlic, minced;
- 1 1-pound boneless beef top sirloin steak, cut 1 inch thick;
- 6 cups torn romaine lettuce;
- 1/4 cup thinly sliced cucumber;
- 2 tablespoons very thinly sliced red onion;
- 1/4 cup crumbled garlic and reduced-fat herb feta cheese
Directions
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Combine oregano, salt, and pepper. For dressing, in a small bowl stir together 1/2 teaspoon of the herb mixture, olive oil, vinegar, and garlic; set aside. Sprinkle remaining herb mixture evenly onto both sides of meat; rub in with your fingers.
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For a charcoal grill, grill meat on the rack of an uncovered grill directly over medium coals for 14 to 18 minutes for medium-rare (145°F) and 18 to 22 minutes for medium doneness (160°F), turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place meat on grill rack over heat. Cover and grill as above.)
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Meanwhile, toss together romaine, cucumber, and onion. Divide romaine mixture among 6 plates. Thinly slice meat across the grain; arrange meat on romaine mixture. Whisk dressing and drizzle over salads. Sprinkle with feta.