2 boneless beef top loin steaks, cut 1 inch thick (approx. 8 oz. each)
1/2 cup Italian dressing
3 tablespoons grated Parmesan cheese
3 tablespoons finely chopped ripe kalamata olives
1/2 teaspoon salt
10 oz mixed salad greens
1 small cucumber, cut lengthwise in half, then crosswise into thin slices
1/4 medium red onion, cut into thin wedges
1 tsp. garlic powder
1 tsp. dried oregano leaves, crushed
1/4 tsp. pepper
In small bowl, combine seasoning ingredients. Remove 1 1/2 teaspoons seasoning mixture; press evenly into both sides of each beef steak.
To remaining seasoning mixture, add dressing, cheese and olives; stir to mix.
Heat large nonstick skillet 5 minutes over medium heat until hot. Add steaks. Cook 12 to 15 minutes for medium rare to medium doneness; turn once.
Carve steaks crosswise into thin slices. Season with salt.
In large bowl, combine salad greens, steak, cucumber, onion and dressing mixture; toss gently to coat. Serve immediately.
Makes 4 servings.
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