Ingredients:
– **For the Steak:**
– 1 lb beef shoulder tender cut
– 2 tablespoons olive oil
– 1 teaspoon garlic powder
– 1 teaspoon dried oregano
– Salt and pepper, to taste
– **For the Salad:**
– 4 cups shredded romaine lettuce
– 1 cup cherry tomatoes, halved
– 1 cup cubed feta cheese
– 1/2 cup black olives, pitted and sliced
– 1/2 cup green olives, pitted and sliced
– Truffle oil, for drizzling
– Fresh lemon juice (optional)
– Additional salt and pepper, to taste
#### Instructions:
1. **Prepare the Steak:**
– In a small bowl, mix together olive oil, garlic powder, dried oregano, salt, and pepper. Rub this mixture all over the beef shoulder tender cut.
– Heat a grill or skillet over medium-high heat. Once hot, cook the steak for about 4-5 minutes on each side, or until it reaches your desired level of doneness (medium-rare to medium is recommended).
– Once cooked, remove the steak from the heat and let it rest for about 5-10 minutes before slicing it thinly against the grain.
2. **Prepare the Salad:**
– In a large salad bowl, combine the shredded romaine lettuce, cherry tomatoes, feta cheese, black olives, and green olives.
3. **Assemble the Salad:**
– Add the sliced steak to the salad.
– Drizzle with truffle oil and squeeze fresh lemon juice over the top if desired.
– Season with additional salt and pepper to taste.
4. **Toss and Serve:**
– Gently toss the salad to combine all the ingredients.
– Serve immediately and enjoy your Greek Steak Salad!