Lemon Herb and Garlic Marinade, divided (see below)
1/2 tsp.
ground cumin
1 Tbsp.
extra virgin olive oil
1 medium
red bell pepper, seeded and sliced into 1/8" strips
1 medium
onion, halved and sliced 1/8" thick (approximately 2 cups)
2 pinches
cayenne pepper
2 small
Yellow summer squash or zucchini, cut in half length wise and sliced 1/8 inch thick (approximately 2 cups)
1/2 cup
Kasseri cheese, shredded
1/3 cup
Feta cheese, crumbled
1/2 cup
Black olives, pitted and sliced
Spinach leaves
Lemon Herb and
Garlic Marinade:
Yield: approximately 2/3 cup
1/2 cup
lemon juice
3 Tbsp.
extra virgin olive oil
1/2 tsp.
salt
1/4 tsp.
freshly ground black pepper
2 tsp. each
dried oregano and basil
2 tsp.
honey
1 1/2 tsp.
crushed garlic
Trim fat from steak. Prepare Lemon Herb and Garlic Marinade; whisk together lemon juice, oil, salt, pepper, oregano, basil, honey and garlic. Combine 1/3 cup of marinade with cumin and pour into utility dish. Add steak, turning to coat. Cover dish and marinate in refrigerator for 1 hour, turning once. Reserve remainder of marinade. Remove steak; discarding steak portion of marinade. Place steak on rack in broiler pan so surface of meat is 3 inches from heat. Broil 8-10 minutes or to desired doneness, turning once. Remove from heat and set aside. In large skillet, heat oil over medium-high setting. Add bell pepper, onions and cayenne. Stir-fry for 3 minutes then add squash and reserved marinade and stir-fry for additional 2-3 minutes. Remove from heat. Carve steak diagonally into thin slices and mix together with vegetables in skillet. Arrange spinach leaves on 4 individual plates. Spoon equal amounts of beef/vegetable mixture onto spinach leaves. Sprinkle with Kasseri and Feta cheeses and olives. Serve warm. Serves 4.
Recipe by Carol Ann Islam, Corvallis
Award winning recipe in 1990 Oregon Beef Cook-off.
