Greek-Style Skirt Steak Salad with Grilled Romaine
Yield: 24 servings, about 1 cup salad and 3 oz. steak each
Ingredients   Weights   Measures
 KRAFT Greek Vinaigrette, divided    3 lb. + 6 oz.    1-1/2 qt. + 3/4 cup
 beef skirt steaks    5 lb. + 4 oz.    -
 seedless cucumbers, diced    2 lb. + 4 oz.    2 qt.
 grape tomatoes, cut in half    1 lb. + 8 oz.    1-1/2 qt.
 sun-dried tomatoes, chopped    12 oz.    1-1/2 cups
 pitted kalamata olives, cut in half    12 oz.    1-1/2 cups
 red onions, chopped    12 oz.    1-1/2 cups
 yellow peppers, roasted, diced    12 oz.    1-1/2 cups
 salt and black pepper    -    to taste
 romaine lettuce hearts, cut lengthwise in half    4 lb. + 8 oz.    12 each
 olive oil    4 oz.    1/2 cup
 feta cheese, crumbled    12 oz.    1-1/2 cups
FOR each serving: Pour 1-1/2 cups vinaigrette (or 1 Tbsp. vinaigrette for trial recipe) over steaks in shallow non-reactive pan. Refrigerate 20 min. to marinate.
MEANWHILE, combine 1/3 cup cucumbers, 1/4 cup grape tomatoes and 1 Tbsp. each sun-dried tomatoes, olives, onions and yellow peppers in large bowl. Add 3 cups of the remaining vinaigrette (or 2 Tbsp. of the remaining vinaigrette for trial recipe); toss to coat. Season with salt and black pepper.
BRUSH romaine with oil. Grill on medium heat 30 sec. to 1 min. or just until lightly charred. Remove steaks from marinade; discard marinade. Season steaks with salt and black pepper. Grill on medium-high heat 5 min. on each side or to medium-rare, or desired doneness. Cut steaks into thin slices.
FOR each serving: Place 1 romaine piece on plate; drizzle with 1-1/2 Tbsp. of the remaining vinaigrette. Spoon 1 cup of the cucumber mixture next to romaine; top with 3 oz. meat and 1 Tbsp. cheese.
Substitute
Substitute crumbled blue cheese for the feta cheese.
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