Grilled Sirloin Greek Bowls
Servings 5
Ingredients
- 1.5 Lb Top Round Sirloin Steak
- 1/2 C Olive Oil
- 1/3 C Balsamic or Red Wine Vinegar
- 1 Lemon, Juiced
- 1 t Salt
- 1 t Pepper
- 2 t Dried Oregano
- 1 T Minced Garlic
- 4-6 C Chopped Romaine
- 1 C Grape Tomatoes, sliced in half
- 1 C Diced or slivered Cucumbers
- 1 C Black olives, sliced in half
- 1 Sm Red Onion, cut into slivers I used yellow, my red was bad
- Feta Cheese, desired amount for each salad
- 1/2 C Olive Oil
- 1/4 C Lemon Juice
- 2 t Minced Garlic
- 3/4 t Salt
- 1/2 t Black Pepper
- 1 t Dried Oregano
- 1/4 C Non-fat Greek Yogurt, optional
Instructions
- Take the marinade ingredients and add them to a gallon ziplock baggie. The top list of the ingredients, olive oil through the garlic (right before the romaine). Squish around a little.
- Add the steak to the baggie. Squish around and place in fridge.
- When ready to grill the meat, get the baggie out of the fridge. Allow it to rest on the counter.
- While the steak is resting, make the dressing. In the ingredient list, it's the second olive oil and all of the ingredients below it. Add those ingredients in a small bowl.
- Whisk together.
- You can start to assemble the salads now if you want.
- Drizzle with the dressing. You might need to whisk again.
- Grill your steak to desired doneness. I cooked on medium high for about 4 minutes per side.
- Allow steak to rest for a few minutes before slicing.
- Slice and place on top of salad.
