Grecian Beef, Tomato & Cucumber Salad1 pound boneless top sirloin, top round or flank steak, cut 3/4-inch thick
1/4 cup prepared Greek dressing
3 medium tomatoes, each cut into 8 wedges
2 medium cucumbers, seeded, cut diagonally into 1/8-inch slices
1 cup kalamata olives, pitted and cut in half
1/2 cup prepared Greek dressing
1/2 cup crumbled feta cheese
1. Cut steak lengthwise in half, then crosswise into 1/8- to 1/4-inch thick strips. Place beef and 1/4 cup dressing in medium bowl and toss to coat. Cover and marinate in refrigerator 30 minutes to 2 hours.
2. Remove beef from marinade and discard marinade. Heat large nonstick skillet over medium-high heat until hot. Add half of beef, and stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Do not overcook. Remove from skillet. Repeat with remaining beef.
3. Toss tomatoes, cucumbers and olives with 1/2 cup dressing in serving bowl. Top with beef, and sprinkle with cheese.