A light but savory Greek twist on delicious T-Bone steak.
5 Minutes PREP TIME
19 Minutes COOK TIME
24 Minutes TOTAL TIME
2 SunFed Ranch Grass Fed T-Bone or Porterhouse Steaks
1 medium lemon
1 tablespoon Greek seasoning
1 medium cucumber, cut lengthwise in half, then crosswise into thin slices (about 2 cups)
2 cups halved grape tomatoes
1/3 cup crumbled feta cheese
Salt and pepper
Grate, peel and squeeze 1 tablespoon juice from lemon. Combine Greek seasoning and lemon peel. Reserve 2 teaspoons mixture for salad. Press remaining mixture evenly onto beef steaks.
Place steaks on grid over medium, ash-covered coals. Grill, covered, 11 to 16 minutes (over medium heat on preheated gas grill, 15 to 19 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
Meanwhile, combine reserved 2 teaspoons seasoning mixture, lemon juice, cucumber, tomatoes and cheese in medium bowl, stirring to combine. Season with salt and pepper, as desired.
Remove bones; carve steaks into slices. Season with salt, as desired. Serve beef with cucumber and tomato salad.
To broil, place steaks on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil 12 to 17 minutes for medium rare to medium doneness, turning once.
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