Greek Steak Salad

This salad can be ready in just ten minutes! For photo, see ♣.

PREP: 10 minutes plus standing

GRILL: 7 to 9 minutes

MAKES: 4 main-dish servings

1 beef top round steak, inch thick (about pound)

½ teaspoon salt

½ teaspoon ground black pepper

3 tablespoons fresh lemon juice

2 tablespoons extra-virgin olive oil

1 package (10 ounces) romaine salad mix (about 8 cups)

½ English (seedless) cucumber, unpeeled, thinly sliced

1 pint grape tomatoes

4 ounces feta cheese, crumbled (1 cup)

4 pieces pita bread, warmed, for serving

1. Heat ridged grill pan over high heat. (To grill steak outdoors, see instructions opposite.)

2. Add steak to pan; sprinkle with ¼ teaspoon salt and ¼ teaspoon pepper. Cook steak for medium-rare, 7 to 9 minutes, turning over once. Transfer to cutting board; let stand 10 minutes to allow juices to set for easier slicing.

3. Meanwhile, in large bowl, whisk lemon juice, oil, and remaining ¼ teaspoon salt and ¼ teaspoon pepper.

4. Add romaine, cucumber, tomatoes, and feta to dressing; toss to coat. Thinly slice steak on the diagonal across the grain. Serve on salad with pita on the side.

EACH SERVING: About 315 calories, 25g protein, 10g carbohydrate, 19g total fat (7g saturated), 79mg cholesterol, 660mg sodium

CUCUMBER PRIMER

English (or hothouse) cucumbers are more expensive than your classic cukes, but worth the price as they are virtually seedless. If you substitute a garden-variety cucumber with a waxed skin, peel it and cut it in half lengthwise. Then, using a teaspoon, scoop out the seeds in the center by scraping down the length. Slice or chop as directed in the recipe.