Greek Beef with Kalamata Olives

Greek Beef with Kalamata Olives


1 pound beef petite tenders
3 tablespoons Dierbergs extra virgin olive oil (divided)
Coarse salt and freshly ground black pepper
1 container (10 ounces) grape tomatoes, halved
1 container (4 ounces) Dierbergs crumbled feta cheese
½ cup sliced kalamata olives
½ cup diced baby cucumber
1 tablespoon fresh lemon juice
1 clove garlic, minced
½ teaspoon dried oregano


Trim and discard fat and silverskin from beef. Brush meat with 1 tablespoon of the olive oil; season with salt and pepper. Place beef on rack in shallow roasting pan.

Roast in 425°F. oven until internal temperature is 145°F. for medium-rare, about 25 to 30 minutes.

Cover and let stand 10 minutes before slicing.

In small bowl, combine remaining 2 tablespoons olive oil with remaining ingredients. Serve alongside beef.

Servings: 4
Serving Size: Per Serving

Per Serving
Calories: 385
Cholesterol: 91 mg
Fat: 27 g
Sodium: 451 mg
Carbohydrates: 8 g
Protein: 26 g
Fiber: <1 g