Greek Stuffed Bison Steak Recipes

GREEK-STUFFED HAMBURGERS

Steps:

• Shape beef into 12 patties. In a small bowl, combine the cheese, chopped tomato, onion, olives, oil and oregano. Top half of the patties with cheese mixture. Cover with remaining patties and firmly press edges to seal. Sprinkle with salt and pepper., Grill patties, covered, over medium-hot heat or broil 4 in. from heat for 6-8 minutes on each side or until a thermometer reads 160° and juices run clear. Serve each burger on a pita with lettuce, sliced tomato, cucumber and salad dressing.

GREEK STUFFED BISON STEAK

Steps:

• Score bison flank steak on both sides by making shallow cuts at 1-inch intervals diagonally across the steak in a diamond pattern. Place bison flank steak between two pieces of plastic wrap. Using the flat side of a meat mallet, pound bison flank steak lightly into a 8x10-inch rectangle about 1/2 inch thick. Discard plastic wrap. Place bison flank steak in a resealable plastic bag set in a shallow bowl. For marinade, combine the 3 tablespoons oil, the lemon juice, the 2 cloves minced garlic, and the oregano in a medium bowl. Pour marinade over bison flank steak. Seal bag; turn to coat bison flank steak. Marinate in the refrigerator for 2 to 4 hours, turning bag occasionally
• For filling, heat the 2 teaspoons oil over medium heat in a large skillet. Cook the 2 cloves garlic in hot oil for 1 minute. Add spinach; cook and stir for 1 to 2 minutes or until spinach begins to wilt. Drain spinach in a colander, pressing out any excess liquid with the back of a spoon. Coarsely chop spinach. Stir in feta cheese and kalamata olives; set aside.
• Drain bison flank steak; discard marinade. Spread filling mixture evenly over bison flank steak to within 1 inch of edges. Starting from long edge, roll up bison flank steak into a spiral, making sure the ends stay tucked in. Using heavy 100-percent-cotton kitchen string, tie bison roll at 1-inch intervals. Place bison roll on a rack in a shallow roasting pan. Insert an oven-going meat thermometer into the center of the bison roll.
• Roast, uncovered, for 35 to 40 minutes or until internal temperature registers 135 degrees F. Cover with foil; let stand for 10 minutes before slicing. Slice bison roll into 3/4-inch-thick slices.

GREEK STUFFED BISON STEAK

Steps:

• Score bison flank steak on both sides by making shallow cuts at 1-inch intervals diagonally across the steak in a diamond pattern. Place bison flank steak between two pieces of plastic wrap. Using the flat side of a meat mallet, pound bison flank steak lightly into a 8x10-inch rectangle about 1/2 inch thick. Discard plastic wrap. Place bison flank steak in a resealable plastic bag set in a shallow bowl. For marinade, combine the 3 tablespoons oil, the lemon juice, the 2 cloves minced garlic, and the oregano in a medium bowl. Pour marinade over bison flank steak. Seal bag; turn to coat bison flank steak. Marinate in the refrigerator for 2 to 4 hours, turning bag occasionally
• For filling, heat the 2 teaspoons oil over medium heat in a large skillet. Cook the 2 cloves garlic in hot oil for 1 minute. Add spinach; cook and stir for 1 to 2 minutes or until spinach begins to wilt. Drain spinach in a colander, pressing out any excess liquid with the back of a spoon. Coarsely chop spinach. Stir in feta cheese and kalamata olives; set aside.
• Drain bison flank steak; discard marinade. Spread filling mixture evenly over bison flank steak to within 1 inch of edges. Starting from long edge, roll up bison flank steak into a spiral, making sure the ends stay tucked in. Using heavy 100-percent-cotton kitchen string, tie bison roll at 1-inch intervals. Place bison roll on a rack in a shallow roasting pan. Insert an oven-going meat thermometer into the center of the bison roll.
• Roast, uncovered, for 35 to 40 minutes or until internal temperature registers 135 degrees F. Cover with foil; let stand for 10 minutes before slicing. Slice bison roll into 3/4-inch-thick slices.

GREEK-STYLE RIBEYE STEAKS

Steps:

• In a small bowl, combine the first five ingredients; rub onto both sides of steaks. In a large skillet, cook steaks in oil for 7-9 minutes on each side or until meat reaches desired doneness (for medium-rare a thermometer should read 135°; medium, 140°; medium-well, 145°). Sprinkle with lemon juice, cheese and olives. Serve immediately.

GREEK STUFFED FLANK STEAK

Steps:

• Combine first 6 ingredients and set aside.
• Trim fat from steak.
• Cut horizontally through center of steak, cutting to, but not through, the other side and open flat, like a book; place between 2 sheets of heavy-duty plastic wrap and flatten to an even thickness using a meat mallet or rolling pin.
• Spread spinach mixture over steak, leaving a 1-inch margin around outside edges and roll up, jelly-roll fashion, starting with short side; secure with heavy string at 2-inch intervals.
• Coat a large Dutch oven with cooking spray and heat at medium-high until hot (I drizzle the pan with olive oil, rather than using cooking spray).
• Add steak, browning well on all sides; add broth, wine, water, and oregano and bring to a boil.
• Cover, reduce heat and simmer 1 hour and 30 minutes, or until tender, turning meat once; add additional water during cooking if necessary.
• Remove string and cut steak into 8 slices; serve with cooking liquid.

GREEK STUFFED SHELLS

Steps:

• Boil water. Cook shells for 10 minutes. Drain; run under cold water to stop any further cooking.
• For the sauce, combine yogurt, cucumbers, garlic powder, 1/2 tsp dillweed, and 1 Tbsp lemon juice. Cover and let chill in the refrigerator.
• Combine cheese, 1/2 tsp dill, 2 Tbsp lemon juice, tomatoes, egg, and olives.
• Preheat oven to 350°F Spread the bottom of 13x9 pan with some of the sauce. Place shells on top. Stuff with the cheese mixture. Pour remaining sauce on top. Cover with foil. Bake for 35 minutes.