Nutrition Facts

Instructions

• STEP 1

  If using wooden skewers, place 8-12 skewers in a shallow dish of water to soak until you are ready to use them.

• STEP 2

  Pat steak dry with paper towels, cut into 1-inch cubes, and season with salt; thread onto skewers, place on a plate, and drizzle with vinaigrette. (If you don't have skewers, you can cook the steak directly on the grill pan.)

  • 1 ½ lb striploin (New York strip) steak
  • ½ tsp salt
  • 3 tbsp balsamic vinaigrette

• STEP 3

  Preheat a grill pan, outdoor grill, or regular skillet over medium-high heat.

• STEP 4

  Once the grill pan is hot, coat with oil; working in batches if necessary, add the skewers and cook, turning occasionally, until the steak is cooked through, 8-10 minutes. Remove to a clean plate.

  • 2 tsp extra virgin olive oil

• STEP 5

  Meanwhile, wash and dry the fresh produce.

  • 1 English cucumber
  • 2 yellow bell peppers
  • 1 pint grape tomatoes

• STEP 6

  Using a clean cutting board, trim and medium dice cucumber; trim, seed, and medium dice bell peppers. Place both in a medium bowl.

• STEP 7

  Halve tomatoes and add to the bowl with the other veggies.

• STEP 8

  Thinly slice olives and add to the bowl.

  • ¼ cup Kalamata olives, pitted

• STEP 9

  Peel, halve, and slice shallot into thin half-moons; add to the bowl along with the feta and vinaigrette. Stir to combine the salad.

  • 1 shallot
  • 1 (4 oz) pkg crumbled feta cheese
  • 3 tbsp balsamic vinaigrette

• STEP 10

  To serve, divide skewers, salad, and tzatziki between plates. Enjoy!

  • 1 cup tzatziki sauce