Greek-Seasoned T-Bone Steaks with Cucumber and Tomato Salad 2016-11-17T19:06:51+00:00

Project Description

 

Greek-Seasoned T-Bone Steaks with Cucumber and Tomato Salad
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
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
  • ⅓ 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.


Recipe adapted from information provided by The Beef Checkoff Program.
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