Turkish · Lunch
Grilled Beef Strip Salad
Grilled beef striploin sliced thin and fanned over a Turkish-style salad of tomato, cucumber, red onion, and parsley. Finished with crumbled feta, sumac, lemon-olive oil dressing, and pomegranate molasses for bright acidity.
$8
15 minsPrep
8 minsCook
23 minsTotal
EasyLevel
Nutrition per serving
432Calories
41.2gProtein
24.6gFat
14.8gCarbs
6.9gSugar
3.4gFiber
798mgSodium
128mgChol
9.1gSat Fat
980mgPotassium
210mgCalcium
4.1mgIron
2.6mcgVitamin B12
24mgVitamin C
protein-rich
low-carb
low-calorie
mediterranean
thirty-min-meals
Instructions
1
Prep
Pat beef striploin dry, rub with half the olive oil, salt, and pepper. Cut tomato into wedges, slice cucumber, thinly slice red onion, and chop parsley.
2
Grill
Sear the steak on high heat for 3 to 4 minutes per side until dark crust forms and internal temperature reaches 130F for medium-rare.
3
Rest
Transfer steak to a plate and rest 5 minutes to allow juices to redistribute throughout the meat.
4
Plate
Toss tomato, cucumber, onion, and parsley with remaining olive oil, lemon juice, and sumac. Slice steak thinly against the grain, fan over salad, scatter feta on top, and drizzle with pomegranate molasses.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g beef striploin steak
- 22 medium tomato
- 1 cup120g cucumber
- 11 small red onion
- 1/2 cup20g fresh parsley
- 2 tsp2 tsp sumac
- 2 oz56g feta cheese
- 2 tbsp2 tbsp olive oil, divided
- 2 tbsp30ml lemon juice
- 2 tsp2 tsp pomegranate molasses
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black pepper
