Greek Salad with Beef Kabobs

Carrie Vitt

Serves 4

Greek Salad with Beef Kabobs

1 hr, 15 Prep Time

10 minCook Time

1 hr, 25 Total Time

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Ingredients

For the kabobs:
• 1 pound sirloin, cut into 1 1/2-inch cubes
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon red wine vinegar
• 1/2 teaspoon garlic powder
For the salad:
• 6 ounces baby romaine
• 1/2 red onion, sliced thin
• 1/2 cup Kalamata olives
• 1/2 cup feta cheese, crumbled (omit for dairy free)
• 1/2 English cucumber, slices
• 1 pint cherry tomatoes, cut in half
For the dressing:
• 1/4 cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• 2 garlic cloves, crushed
• 1/2 teaspoon Celtic sea salt
• Freshly ground black pepper

Instructions

1. Place the sirloin in a flat dish. Whisk together the olive oil, red wine vinegar and garlic in a measuring cup. Pour the marinade over the steak and lift the steak up so the marinade covers the bottom side of the steak as well. Let sit for 1 hour at room temperature, or 2-3 hours in the fridge. Heat the grill to medium (or you can use an indoor grilling pan ). Thread the meat onto skewers and grill until medium-rare to medium, depending on your preference. Set aside.
2. Place the romaine, red onion, Kalamata olives and feta cheese, cucumber and tomatoes in a salad bowl. Whisk the olive oil, red wine vinegar, garlic, and sea salt in a measuring cup. Pour the dressing over the salad. Serve the salad with the beef kabobs and season with just a bit of freshly ground black pepper.