Greek-Seasoned T-Bone Steaks with Cucumber and Tomato Salad

  • Steak
    PRODUCT

  • Broiling
    COOKING

  • 5 Minutes
    PREP TIME

  • 19 Minutes
    COOK TIME

  • 24 Minutes
    TOTAL TIME

  • 4
    SERVINGS

Ingredients


  • 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

Instructions


  1. 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.
  2. 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.
  3. 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.
  4. Remove bones; carve steaks into slices. Season with salt, as desired. Serve beef with cucumber and tomato salad.

Notes

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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