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
1⁄2 cup sliced kalamata olives
1⁄2 cup diced baby cucumber
1 tablespoon fresh lemon juice
1 clove garlic, minced
1⁄2 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 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.