GRILLED GREEK-STYLE STEAK (COOKING FOR 2)
Top this! Mediterranean-style beef with olives, feta and spinach.
Provided by Betty Crocker Kitchens
Categories Entree
Time 15m
Yield 2
Number Of Ingredients 6
Steps:
- Heat gas or charcoal grill. Rub both sides of each piece of beef with garlic; sprinkle with lemon-pepper seasoning.
- Cover and grill beef over medium heat 9 to 11 minutes, turning once, until beef is of desired doneness.
- In small bowl, mix remaining ingredients. Spoon over beef.
Nutrition Facts : Calories 180, Carbohydrate 2 g, Cholesterol 75 mg, Fiber 0 g, Protein 26 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 0 g, TransFat 0 g
GREEK GRILLED RIBEYE STEAKS
Posted for ZWT6 Greek Region. In Greek: Brizoles Mosharisies sta Karvouna. In Greece, butchers use the French style of cutting meat, and ribeyes are cut with the bone in, but boneless ribeyes work equally well. The recipe calls for a traditional beef marinade, and an oil and lemon basting sauce. Whether cooked on the grill or grilled in the oven, this is an easy and delicious dish. Using red drinking wine minimizes the acidity which toughens meat so it is highly recommended NOT to use red wine vinegar or lemon juice as that can create a tougher form of cooked meat.
Provided by HokiesMom
Categories Steak
Time 1h20m
Yield 4 steaks, 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine salt, pepper, and oregano in a small bowl. Whisk together the oil and wine and add to spices. Rub steaks on both sides with the mixture and place in a single layer in a shallow pan. Cover and marinate for at least one hour before cooking. (Steaks can be covered and marinated for up to 24 hours.).
- Mix 3 tablespoons of olive oil with the lemon juice or zest and brush the steaks just before cooking.
- Grill to taste over hot coals or Medium heat on a gas grill and brush with oil and lemon mixture a couple of times while cooking.
- Serve with lemon wedges on the side.
Nutrition Facts : Calories 143.2, Fat 15.3, SaturatedFat 2.1, Sodium 292, Carbohydrate 3.3, Fiber 1.4, Sugar 0.1, Protein 0.4
GRILLED STEAKS WITH GREEK RELISH
My ribeye steak showcases the flavors of Greece my husband and I were introduced to while on a cruise. We like it with pita bread and hummus. -Mary Lou Cook, Welches, Oregon
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- For relish, in a small bowl, combine tomatoes, onion, olives, cilantro, 1 tablespoon lemon juice, oil and garlic., Drizzle remaining lemon juice over steak. Grill steak, covered, over medium heat or broil 4 in. from heat 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 5 minutes before cutting in half. Serve with relish and cheese.
Nutrition Facts : Calories 562 calories, Fat 42g fat (14g saturated fat), Cholesterol 108mg cholesterol, Sodium 587mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 34g protein.
GRILLED GREEK SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Cut 3 romaine hearts in half lengthwise. Brush the cut sides with olive oil and season with salt and pepper. Grill cut-side down over medium-high heat until well marked, 1 to 2 minutes, then flip and cook 1 more minute. Transfer to a cutting board and chop. Toss with Greek salad dressing, chopped tomatoes, sliced red onion and cucumber, kalamata olives and crumbled feta.
GRILLED STEAK WITH GREEK CORN SALAD
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat a grill to high. Whisk the olive oil, vinegar, herbs, honey, 3/4 teaspoon salt and a few grinds of pepper in a medium bowl. Remove 2 tablespoons of the vinaigrette to a large bowl; set aside. Add the cucumber, tomatoes, red onion, feta and olives to the bowl with the remaining vinaigrette; toss to coat.
- Grill the corn, turning occasionally, until charred in spots, about 8 minutes; remove to a cutting board. Meanwhile, season the steaks with salt and pepper. Working in batches if necessary, grill the steaks until the edges start browning, about 2 minutes. Flip and cook until browned on the other side, about 30 seconds. Transfer to the bowl with the reserved vinaigrette; toss to coat.
- Cut off the corn kernels and add to the salad. Serve the steak with the corn salad.
GRILLED RIBEYES WITH GREEK RELISH
The classic Grecian flavors of olives, feta cheese and tomatoes are a surefire hit. Combine them to complement a perfectly grilled steak, and it's magic. -Mary Lou Cook, Welches, Oregon
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- For relish, combine tomatoes, onion, olives, cilantro, 2 tablespoons lemon juice, oil and garlic., Drizzle remaining lemon juice over steaks. Grill steaks, covered, over medium heat or broil 4 in. from heat 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 5 minutes before cutting steaks in half. Serve with relish and cheese.
Nutrition Facts : Calories 597 calories, Fat 44g fat (16g saturated fat), Cholesterol 115mg cholesterol, Sodium 723mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 3g fiber), Protein 37g protein.
GRILLED GREEK-STYLE STEAK (FOR TWO)
Steps:
- Heat gas or charcoal grill. Rub both sides of each piece of beef with garlic; sprinkle with lemon-pepper seasoning and salt. Cover and grill beef over medium heat 9 to 11 minutes, turning once, until beef is of desired doneness. In small bowl, mix remaining ingredients. Spoon over beef.
GRILLED GREEK CHICKEN
The secret to this simple grilled chicken is a very powerful marinade and 'roasting' it slowly over semi-indirect heat on the grill.
Provided by Chef John
Categories World Cuisine Recipes European Greek
Time 4h35m
Yield 6
Number Of Ingredients 9
Steps:
- Whisk garlic, oregano, red pepper flakes, black pepper, lemon juice, olive oil, and vinegar together in a large bowl.
- Make 2 slashes on the skin side down to the bone in the thigh section and 1 in the leg section of each leg quarter. This will help infuse pieces with marinade and allow faster cooking on the grill. Season both sides of chicken generously with kosher salt. Transfer to bowl with marinade and thoroughly coat all sides. Cover and marinate in refrigerator 4 to 12 hours.
- Transfer chicken to paper-towel-lined sheet pan to drain slightly.
- Place leg quarters on grill skin side down over semi-direct heat (avoid intense direct heat so chicken cooks evenly and skin doesn't burn). Cook 6 or 7 minutes. Turn chicken and cook another 6 to 7 minutes. Continue cooking and turning until internal temperature reaches 165 degrees F (74 degrees C), 8 to 10 more minutes. Serve with lemon wedges.
Nutrition Facts : Calories 449.3 calories, Carbohydrate 4.5 g, Cholesterol 139.8 mg, Fat 29.7 g, Fiber 1.1 g, Protein 40 g, SaturatedFat 7 g, Sodium 133.7 mg, Sugar 0.6 g
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- Using a meat mallet, tenderize the steak by pounding 15-20 times on each side all over. (this is not necessary, but helps create a more tender steak and helps the marinade better seep into the meat).
- Place the tenderized steaks into the marinade and flip back and forth in the marinade to evenly coat. Then, season both sides of the meat with the kosher salt and pepper. Cover and let marinade for at a minimum 20- 30 minutes at room temperature, or for 4 to 6 hours in the fridge.
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