Greek-Style Skirt Steak Salad with Grilled Romaine

Name: Greek-Style Skirt Steak Salad with Grilled Romaine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

512

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Greek-Style Skirt Steak Salad with Grilled Romaine falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!