Serves 4

Prep time 10 min.

Cook time 10 min.


12 oz boneless beef sirloin steak, trimmed

Salt and black pepper, optional

6 cups torn Romaine lettuce

1 yellow bell pepper, thinly sliced

6 pepperoncinis, sliced thinly in rounds

1 cup (4oz.) crumbled reduced-fat feta cheese

⅓ cup olive oil

3 Tbsps. cider vinegar

2 cloves garlic, minced

1 can (14.5oz.) Del Monte® Diced Tomatoes with Green Pepper and Onion

¼ cup chopped fresh basil [or 1 Tbsp. dried basil ]


  1. Heat grill or grill pan to medium-high heat. Season steak with salt and pepper, if desired. Cook steak 4 minutes on each side or to desired doneness. Let stand on cutting board 3 minutes before slicing. Cool completely.

  2. Meanwhile, for dressing, whisk together oil, vinegar, garlic and salt and pepper, if desired, in a medium bowl. Stir in tomatoes and basil. Add steak; toss to coat with dressing.

  3. To serve, arrange equal amounts of lettuce and bell peppers on 4 dinner plates. Top with equal amounts of steak mixture, and sprinkle with pepperoncinis and feta.

For a simpler dressing, combine tomatoes and basil with 1/2 cup bottled Italian or Caesar dressing and omit oil, vinegar, garlic, salt and pepper.

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