Serves 4-6
Ingredients:
• 1½ pounds Top Sirloin or other lean steak (chicken may be substituted)
• Fire Roasted™ Herbs & Spice seasoning
• 8 oz. feta cheese
• About 2 dozen Greek olives, pitted and sliced in half
• 1 jar (about 8 oz.) roasted red bell peppers, cut into strips
• 1 small red onion, cut in half and sliced thin
• 3 tomatoes, quartered
• 1 large head Romaine, washed whole (do not cut)
• Olive oil as needed
• Italian-style vinaigrette
Preheat grill to medium heat.
Season each side of beef evenly with Herbs & Spice seasoning. Place between plastic wrap and pound to about ¼ inch thick with a meat mallet. Grill to desired doneness. Remove from grill and set aside. Cut romaine in half lengthwise, leaving the core attached. Brush both sides with olive oil and season with Herbs & Spice Seasoning. Place on hot grill for about 30 seconds on each side, to slightly wilt the lettuce. Remove and cut each half lengthwise into halves or thirds, leaving the core attached. Thinly slice steak. Garnish romaine wedge with all ingredients and drizzle with Italian style vinaigrette.
