When summertime rolls around, the barbecues are flared up and outdoor eating becomes a routine thing. Don't get stuck in a barbecue rut! Make sure that you try this delicious recipe as a way to liven up your steak. The tzatziki salad adds a refreshing and flavoroful element to your already juicy steak.
How to Use Your Broiler:
Marinate steak as directed. Heat broiler. Place steak on rack of broiler pan sprayed with cooking spray. Broil, 4 inches from heat, 8 to 10 min. on each side or until medium doneness (160 degrees).
Cooking the meat at a higher temperature than recommended will overcook or char the meat, poultry or fish before the interior reaches desired doneness. Check the owner's manual for specific grilling information.
Prepare using ATHENOS Crumbled Reduced Fat Feta Cheese.
- 1/2 Cup A.1. Original Steak Sauce
- 1/4 Cup fresh lemon juice, divided
- 1 Tablespoon olive oil
- 5 cloves garlic, minced, divided
- 1 boneless beef sirloin steak (1-1/2 lb.), 1/2 inch thick
- 1 Cup BREAKSTONE'S or KNUDSEN Sour Cream
- 1/4 Cup chopped fresh dill
- 2 large cucumbers, peeled, seeded and sliced
- 1 Cup thinly sliced onions
- 1/4 Cup ATHENOS Traditional Crumbled Feta Cheese
- 6 whole wheat pita breads, halved
Mix steak sauce, 2 Tablespoons lemon juice, oil and 1 teaspoons garlic; pour 1/4 cup over steak in shallow dish. Turn to evenly coat both sides of steak. Refrigerate 30 min. to marinate.
Heat grill to medium heat. Remove steak from marinade; discard marinade. Grill steak 10 to 12 min. or until medium doneness (160 degrees), turning after 6 min. Meanwhile, mix remaining lemon juice, garlic, sour cream and dill in medium bowl. Cut cucumber slices in half. Add to sour cream mixture with onions and cheese; mix lightly.
Transfer steak to cutting board; let stand 5 min. Cut steak across the grain into thin slices; place in large bowl. Drizzle with remaining steak sauce mixture. Serve in pitas topped with cucumber salad.