Steak & Cucumber Salad

The small taco turnover "packages" are neater to eat than traditional tacos. The filling is stuffed inside!

Steak & Cucumber Salad
Servings: 4 Prep 15 mins Grill About 10 mins


  • 12 ounces beef flank steak
  • Salt and ground black pepper
  • 1 medium cucumber, seeded and cut into 2-1/2- to 3-inch strips
  • 1 tablespoon olive oil
  • 1 tablespoon snipped fresh dill
  • 1 teaspoon cider vinegar
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground black pepper

Make It

1. Score a diamond pattern by making shallow diagonal cuts on both sides of beef. Season beef lightly with salt and pepper. For a charcoal grill, place the beef on the grill rack over medium-hot coals. Cover and grill about 10 minutes or until desired doneness. (For a gas grill, preheat grill. Reduce heat to medium-high. Add beef to grill rack. Cover and grill as above.) Remove from grill rack; let stand 10 minutes before slicing.

2. Meanwhile, in a medium bowl toss together the cucumber, oil, dill, vinegar, 1/8 teaspoon salt, and 1/8 teaspoon pepper.

3. Thinly slice steak across the grain. Serve beef slices over cucumber mixture. Makes 4 servings.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 174, Fat, total (g): 10, chol. (mg): 30, sat. fat (g): 3, carb. (g): 3, Monounsaturated fat (g): 5, Polyunsaturated fat (g): 1, sugar (g): 1, pro. (g): 19, vit. A (IU): 97, vit. C (mg): 2, Thiamin (mg): , Riboflavin (mg): , Niacin (mg): 5, Pyridoxine (Vit. B6) (mg): 1, Folate (µg): 16, Cobalamin (Vit. B12) (µg): 1, sodium (mg): 266, Potassium (mg): 394, calcium (mg): 30, iron (mg): 2, Percent Daily Values are based on a 2,000 calorie diet.