Categories: Sonoma Salad Phase 1

Ingredients

• 1 teaspoons dried oregano, crushed;
• 1/2 teaspoon kosher salt;
• 1/4 teaspoon black pepper;
• 3 tablespoons extra-virgin olive oil;
• 3 tablespoons red wine vinegar;
• 1 clove garlic, minced;
• 1 1-pound boneless beef top sirloin steak, cut 1 inch thick;
• 6 cups torn romaine lettuce;
• 1/4 cup thinly sliced cucumber;
• 2 tablespoons very thinly sliced red onion;
• 1/4 cup crumbled garlic and reduced-fat herb feta cheese

Directions

1. Combine oregano, salt, and pepper. For dressing, in a small bowl stir together 1/2 teaspoon of the herb mixture, olive oil, vinegar, and garlic; set aside. Sprinkle remaining herb mixture evenly onto both sides of meat; rub in with your fingers.

2. For a charcoal grill, grill meat on the rack of an uncovered grill directly over medium coals for 14 to 18 minutes for medium-rare (145°F) and 18 to 22 minutes for medium doneness (160°F), turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place meat on grill rack over heat. Cover and grill as above.)

3. Meanwhile, toss together romaine, cucumber, and onion. Divide romaine mixture among 6 plates. Thinly slice meat across the grain; arrange meat on romaine mixture. Whisk dressing and drizzle over salads. Sprinkle with feta.

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