boneless beef top sirloin steak, cut 1 inch thick
torn romaine leaves
of a small red onion, thinly sliced and separated into rings
1 cup halved cherries or 1 cup
crumbled feta cheese
( 2 ounces, or cheese of your choice)
finely shredded lemon peel
1 tablespoon snipped fresh oregano or 1 teaspoon
dried oregano, crushed
garlic cloves, minced
salt and black pepper
- 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.
- Divide romaine among 4 dinner plates. Top with sliced meat, red onion, tomatoes, and feta cheese. Drizzle with Lemon Vinaigrette.
- LEMON VINAIGRETTE:.
- 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.