2 lbs 1/4-think Preferred Angus Sirloin steak, cut into cubes
1/2 cup all-purpose flour
1 jar Girard's Champagne Dressing
In a small bowl stir dry bread crumbs, grated Romano cheese, basil, and parsley.
In another bowl combine eggs and Oikos Greek Plain.
Dredge Preferred Angus Sirloin steak cubes lightly in flour, then the egg mixture, then the bread crumb mixture. Pat in the crumb mixture lightly.
In a hot skillet, heat oil, place breaded beef cubes in hot pan
Turn to brown all sides
Spoon about half the Girard's Champagne Dressing in skillet and toss.
Turn beef onto serving platter. Serve remaining dressing on side as a dipping sauce.