Grilled Steak With Feta Recipes

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GRILLED STEAK WITH FETA AND TOMATO SALSA



Grilled Steak with Feta and Tomato Salsa image

Our juicy and flavorful grilled steak with feta is the best way to get dinner on the table in 20 minutes. It's an easy recipe for any night.

Provided by Meghan Yager

Categories     Steak

Time 20m

Number Of Ingredients 7

4 8-oz steaks, preferably NY strip or similar
1 tsp salt
1 tsp freshly ground black pepper
1/2 tsp olive oil
1/2 cup crumbled feta cheese
3/4 cup seeded diced tomato
1 tsp balsamic vinegar

Steps:

  • Sprinkle steaks well with salt and pepper on each side.
  • Place on preheated grill and cook about 4 minutes on each side, or to your preferred level of doneness. Remove from grill and let rest for 5 minutes.
  • Meanwhile, in a medium-sized bowl, stir together remaining ingredients.
  • Place each steak on a serving plate. Spoon feta cheese mixture evenly over each steak and serve.

Nutrition Facts : ServingSize 1 steak, Calories 399 calories, Sugar 1.9 g, Sodium 880.4 mg, Fat 18.1 g, SaturatedFat 7.9 g, TransFat 0 g, Carbohydrate 2.7 g, Fiber 0.6 g, Protein 53.1 g, Cholesterol 162.1 mg

GRILLED STEAK WITH FETA



Grilled Steak with Feta image

A sugar-and spice herb marinade beefs up the flavor of juicy grilled steak.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 8h30m

Yield 8

Number Of Ingredients 11

1/2 cup dry red wine or Progresso™ beef flavored broth (from 32-oz carton)
1 tablespoon packed brown sugar
3 tablespoons olive or vegetable oil
1 1/2 teaspoons dried oregano leaves
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
2 cloves garlic, finely chopped
1 boneless beef sirloin steak, about 1 inch thick (2 lb)
2 medium red onions, cut into 1/2-inch slices
1 package (4 oz) crumbled feta cheese (1 cup)
Chopped fresh parsley, if desired

Steps:

  • In shallow glass or plastic dish or resealable food-storage plastic bag, mix all marinade ingredients. Pierce beef with fork several times on both sides. Add beef and onions to marinade; turn to coat with marinade. Cover dish or seal bag; refrigerate, turning beef occasionally, at least 8 hours but no longer than 24 hours.
  • Heat gas or charcoal grill. Remove beef onions from marinade; reserve marinade. Place beef and onions on grill. Cover grill; cook over from medium heat 15 to 20 minutes for medium doneness, brushing occasionally with marinade and turning once. Discard any remaining marinade.
  • Cut beef across grain into thin slices. Sprinkle beef with feta and parsley; serve with onion slices.

Nutrition Facts : Calories 230, Carbohydrate 5 g, Cholesterol 75 mg, Fiber 0 g, Protein 28 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 3 g, TransFat 0 g

GRILLED STEAK WITH FETA



Grilled Steak with Feta image

A sugar and spice herb marinade beefs up the flavour of juicy grilled steak.

Categories     Entree

Time 8h30m

Yield 8

Number Of Ingredients 11

1/2 cup (125 mL) dry red wine or beef flavoured broth
1 tbsp (15 mL) packed brown sugar
3 tbsp (45 mL) olive or vegetable oil
1 1/2 tsp (7 mL) dried oregano leaves
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) ground cinnamon
2 cloves garlic, finely chopped
1 boneless beef sirloin steak, about 1 inch/2.5 cm thick (2 lb/1 kg)
2 medium red onions, cut into 1/2-inch/1.25 cm slices
1 cup (250 mL) crumbled feta cheese
Chopped fresh parsley, if desired

Steps:

  • In shallow glass or plastic dish or resealable food-storage plastic bag, mix all marinade ingredients. Pierce beef with fork several times on both sides. Add beef and onions to marinade; turn to coat with marinade. Cover dish or seal bag; refrigerate, turning beef occasionally, at least 8 hours but no longer than 24 hours.
  • Heat gas or charcoal grill. Remove beef and onions from marinade; reserve marinade. Place beef and onions on grill. Cover grill; cook over medium heat 15 to 20 minutes for medium doneness, brushing occasionally with marinade and turning once. Discard any remaining marinade.
  • Cut beef across grain into thin slices. Sprinkle beef with feta and parsley; serve with onion slices.

Nutrition Facts : ServingSize 8 Servings

STEAK WITH FETA - GRILL



Steak With Feta - Grill image

Make and share this Steak With Feta - Grill recipe from Food.com.

Provided by JillAZ

Categories     Meat

Time 8h15m

Yield 8 serving(s)

Number Of Ingredients 11

2 lbs boneless sirloin steaks
2 medium red onions, cut into 1/2 inch thick slices
4 ounces crumbled feta cheese
1/2 cup dry red wine or 1/2 cup beef broth
1 tablespoon brown sugar
3 tablespoons olive oil
1 1/2 teaspoons dried oregano
1/2 teaspoon salt
chopped fresh parsley
1/4 teaspoon cinnamon
2 garlic cloves, minced

Steps:

  • Make marinade in a large zipper top bag.
  • Pierce beef with a fork several time on both sides.
  • Place beef and onions in bag, turning to coat with marinade.
  • Seal bag and marinate in fridge at least 8 hours.
  • Preheat grill.
  • Remove beef and onions from marinade and place on grill. Cook for 15-20 minutes over medium heat until done.
  • Remove from grill and allow to rest for 5-10 minutes.
  • Cut thinly across the grain and sprinkle with feta a parsley to serve.

Nutrition Facts : Calories 409.2, Fat 25.8, SaturatedFat 9.9, Cholesterol 115.4, Sodium 386.8, Carbohydrate 5.9, Fiber 0.5, Sugar 3.6, Protein 34

GRILLED BROCCOLI STEAKS WITH BASIL AND FETA CHEESE



Grilled Broccoli Steaks with Basil and Feta Cheese image

This recipe is sponsored by Walmart. This recipe is a great way to bring a meaty texture to your summer table without the meat. It can be served as part of a steakhouse dinner on the grill or even in place of meat for a meatless Monday. The recipe also works wonderfully with cauliflower, cabbage or any other hearty vegetable. Choose bigger, sturdier heads of broccoli. This is the type of recipe where carefully selecting your produce matters!

Provided by Alex Guarnaschelli

Categories     main-dish

Time 30m

Yield 2 to 4 servings

Number Of Ingredients 10

2 heads broccoli (about 12 ounces each)
3 large garlic cloves, grated
6 tablespoons extra-virgin olive oil
Kosher salt
1 to 2 tablespoons canola oil, for oiling the grill
2 tablespoons red wine vinegar
1 teaspoon dried oregano
10 to 12 sprigs fresh basil
4 to 6 sprigs fresh mint, stemmed
3/4 cup crumbled feta cheese

Steps:

  • Get ready: Preheat the grill on high.
  • The broccoli: Place the broccoli on a flat surface. Peel the stems with a vegetable peeler, then trim each side of the broccoli so it sits flat like a steak. In a medium bowl, combine the garlic and 4 tablespoons of the olive oil with a pinch salt. Arrange the broccoli on a baking sheet and brush with the oil mixture.
  • Grill: Lightly oil a kitchen towel with canola oil and oil the grill. Place the broccoli steaks directly on the hottest part of the grill and char 3 to 4 minutes, covered. Rotate the steaks a half turn and char another 3 minutes, covered. Flip the steaks and char another 3 to 4 minutes on their second side. Close the lid and cook until the broccoli stem is tender when pierced with the tip of a knife, 5 to 8 additional minutes. Remove the steaks from the grill and place on a tray with a fitted rack to rest.
  • The sauce: In a medium bowl, combine the red wine vinegar and remaining 2 tablespoons olive oil with the oregano. Coarsely chop the basil (stems and all) and add it to the bowl along with the mint leaves and feta cheese.
  • Serve: Arrange the broccoli on a serving platter. Spoon all of the feta mix over the top.

GRILLED RIB EYE STEAK ON FETA FARRO WITH GARDEN GOODIES AND GRILLED LEMON



Grilled Rib Eye Steak on Feta Farro with Garden Goodies and Grilled Lemon image

This recipe uses my version of dukkah, an Egyptian spice blend made with toasted nuts and seeds. It breathes life into tons of dishes. You can season meat or veggies with it or put it in dips and spreads. It's a great, toasty way to boost flavor and texture.

Provided by Molly Yeh

Categories     main-dish

Time 3h5m

Yield 4 servings

Number Of Ingredients 32

1 stick (120 grams) unsalted butter, at room temperature
1/4 cup chopped fresh Italian parsley
2 scallions, finely chopped
2 teaspoons freshly squeezed lemon juice
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 teaspoons cumin seeds
1 1/2 teaspoons coriander seeds
1/2 cup (75 grams) toasted sliced almonds
1 tablespoon toasted sesame seeds
Pinch kosher salt
1 teaspoon kosher salt
2 cups (208 grams) farro, rinsed
1 tablespoon light brown sugar
1 teaspoon paprika
1 teaspoon kosher salt, plus more as needed
1/2 teaspoon freshly ground black pepper
Two 1 1/2-inch-thick boneless rib eyes (about 1 1/2 pounds/680 grams each), at room temperature
6 scallions, trimmed
1 lemon, halved
10 ounces (1 1/2 cups/283 grams) cherry tomatoes, quartered
2 Persian cucumbers, thinly sliced
1/4 cup Garlic Oil, recipe follows
1/2 cup coarsely chopped or torn fresh cilantro leaves
1/2 cup coarsely chopped or torn fresh mint leaves
1/2 cup (55 grams) crumbled feta
2 small heads garlic, peeled (about 1/2 heaping cup cloves)
2 sprigs fresh rosemary
2 sprigs fresh thyme
1 dried bay leaf
1 cup extra-virgin olive oil
1/4 teaspoon crushed red pepper flakes

Steps:

  • For the compound butter: Combine the butter, parsley, scallions, lemon juice, salt and pepper in a small bowl and mash with a spoon to combine. Scrape onto a piece of parchment and form into a log. Roll up and twirl the ends to tightly seal and form a tight log about 3 inches long. Refrigerate until firm, at least 1 hour.
  • For the dukkah seasoning: Toast the cumin and coriander in a small skillet over low heat until fragrant, 1 to 2 minutes. Cool and crush in a spice grinder or with a mortar and pestle. Transfer to a small bowl and stir in the almonds, sesame seeds and salt. Set aside.
  • For the farro: Bring a large pot of salted water to boil, as for pasta. Add the farro, then reduce the heat and simmer rapidly until just tender, about 30 minutes. Rinse to cool and drain well. Add to a serving bowl.
  • Preheat a 2-burner grill pan or outdoor grill to medium to medium-high heat.
  • For the steaks: Combine the brown sugar, paprika, salt and pepper in a small bowl. Rub all over the steaks on both sides. Place the steaks on the grill. Grill for 90 seconds, then give the steaks a 90-degree turn. Grill for another 90 seconds, then flip the steaks. Repeat the procedure on the second side, cooking the steaks 6 to 7 minutes total for medium-rare.
  • Remove the steaks to a cutting board and let rest for 5 minutes. Unwrap the chilled butter and slice into 4 or 5 rounds. Place on the steaks to melt while they rest.
  • Meanwhile, grill the scallions until tender, turning once, 2 to 3 minutes. Grill the lemon until charred on the cut sides, about 2 minutes. Chop the scallions and add to the bowl with the farro. Squeeze the lemon over the farro and add the tomatoes, cucumbers, Garlic Oil, cilantro, mint, feta and dukkah. Toss well and season with salt if needed. Mound the salad on a serving platter. Thinly slice the steaks against the grain and place on the salad. Serve immediately.
  • Combine the garlic cloves, rosemary sprigs, thyme sprigs, bay leaf and oil in a small saucepan. Bring to a simmer over the lowest heat and cook until the cloves are light golden and completely tender, about 30 minutes. Let cool. Remove the herbs and stir in the red pepper flakes.

GRILLED FLANK STEAK WITH KALAMATA OLIVES AND FETA CHEESE



Grilled Flank Steak With Kalamata Olives and Feta Cheese image

Pretty enough for company. Our guests loved this. We had some toppings left over, and discovered it's tasty on grilled chicken as well. Yum! Prep time includes marinading.

Provided by jmelyn

Categories     Cheese

Time 8h10m

Yield 4-6 serving(s)

Number Of Ingredients 15

1 flank steak (about 1 1/2 to 2 pounds)
1/3 cup pitted kalamata olive
1/2 teaspoon kosher salt
1/2 teaspoon fresh coarse ground black pepper
1 tablespoon minced garlic
2 tablespoons olive oil
1/4 cup red wine
1/4 cup pitted kalamata olive, chopped
1/3 cup white onion, 1/4 inch diced
2 tablespoons coarsely chopped Italian parsley (we use cilantro instead)
1 teaspoon minced garlic
3 tablespoons extra virgin olive oil
kosher salt
pepper
1/3 cup drained crumbled feta cheese, about

Steps:

  • Trim steak of any outer pieces of fat or silver skin.
  • Place the steak in a large food grade, zip top plastic bag.
  • In a food processor or blender, combine the marinade ingredients and process to a puree.
  • Pour marinade into the plastic bag, press out any air, seal, and move meat around in the bag to coat.
  • Marinade in the refrigerator for a minimum of 1 hour or preferably overnight, turning the bag a few times.
  • Heat coals to hot or medium hot.
  • Remove steak from marinade and drain well.
  • Discard marinade.
  • While coals are heating, prepare the topping.
  • Mix olives, onion, parsley, garlic and oil and set aside.
  • Have salt, pepper and feta ready.
  • Sprinkle steak with salt and pepper.
  • Grill meat about 4 minutes per side for rare, or cook to desired doneness.
  • Length of grilling time per side will vary depending on heat of grill and thickness of meat.
  • Flank steak will be most tender when grilled to rare or medium rare.
  • Let steak sit about 5 minutes before serving, allowing juices to settle.
  • Slice thinly at an angle across the grain.
  • Keeping the slices together, transfer to a clean, warm platter.
  • Spoon any juices onto meat.
  • Stir up reserved topping mixture and pour onto the slices.
  • Scatter with feta.

Nutrition Facts : Calories 228.3, Fat 21.7, SaturatedFat 4.5, Cholesterol 11.1, Sodium 531.2, Carbohydrate 4.7, Fiber 1, Sugar 1.2, Protein 2.3

GRILLED GREEK CHICKEN BREASTS WITH WHIPPED FETA



Grilled Greek Chicken Breasts with Whipped Feta image

I'm showing you my favorite marinade and grilling technique for boneless, skinless chicken breasts, which can be a challenge, since they're often so dry and bland, but not with this method. Plus, I'm showing you how to make my new favorite thing to eat, which is whipped feta. Serve with grilled red onion and red bell pepper if you like, and garnish with Greek olives.

Provided by Allrecipes

Categories     BBQ & Grilled Chicken Breasts

Time 2h35m

Yield 4

Number Of Ingredients 18

4 (8 ounce) boneless, skinless chicken breasts
¼ cup red wine vinegar
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
¼ teaspoon cayenne pepper
½ teaspoon dried thyme
½ teaspoon dried oregano
½ teaspoon dried rosemary
½ teaspoon garlic powder
¼ cup olive oil
1 drizzle olive oil, or as needed
2 tablespoons chopped Italian parsley
2 tablespoons chopped fresh mint
1 cup full-fat Greek yogurt
8 ounces feta cheese
1 teaspoon finely crushed garlic, or to taste
1 tablespoon chopped fresh mint
1 teaspoon lemon zest

Steps:

  • Cut chicken breasts in half lengthwise.
  • Combine red wine vinegar, kosher salt, black pepper, cayenne, thyme, oregano, rosemary, and garlic powder in a bowl. Add chicken and toss until thoroughly and evenly coated. Pour in ¼ cup olive oil and toss to coat. Cover with plastic wrap and marinate in the refrigerator for 1 to 12 hours, but 2 to 3 hours is ideal.
  • Place Greek yogurt in another bowl and crumble in feta cheese. Add garlic, mint, and lemon zest and whip with an electric hand mixer or whisk until light and fluffy. Taste and adjust as needed. Refrigerate until needed.
  • Preheat a charcoal grill until coals are white and very hot.
  • Grill chicken over the hot coals for about 4 minutes per side; continue to flip and grill chicken until no longer pink in the center and an instant-read thermometer inserted into the center of each piece reads at least 150 degrees F (65 degrees C). Remove from the grill and let rest for about 5 minutes.
  • Spread whipped feta onto a serving platter or plate and place chicken over top. Sprinkle with fresh Italian parsley and mint and serve.

Nutrition Facts : Calories 606 calories, Carbohydrate 6.9 g, Cholesterol 193.5 mg, Fat 34.8 g, Fiber 0.5 g, Protein 63.8 g, SaturatedFat 13.8 g, Sodium 1775 mg

GRILLED TOMATO AND FETA SANDWICH



Grilled Tomato and Feta Sandwich image

With perfectly toasted, crisp bread, a slightly warm feta filling, and slices of juicy ripe tomato, this might be the best tomato sandwich I've ever had! The combo of briny feta and sweet tomatoes is amazing. Serve with chips and a cold glass of Pinot Grigio.

Provided by NicoleMcmom

Time 20m

Yield 2

Number Of Ingredients 8

2 tablespoons mayonnaise
½ cup crumbled feta cheese
1 teaspoon lemon zest
4 slices sourdough bread
1 large ripe tomato, thinly sliced
¼ teaspoon kosher salt
½ teaspoon ground black pepper
4 teaspoons olive oil

Steps:

  • Stir mayonnaise, feta cheese, and lemon zest together in a small bowl until well blended. Spread feta mixture evenly over bread slices.
  • Top 2 slices of the bread evenly with tomato slices and sprinkle with salt and pepper. Top tomatoes with remaining bread slices, feta-side down. Brush both sides of the sandwich evenly with olive oil.
  • Heat a large skillet over medium heat. Cook sandwiches in the hot skillet until golden brown on the first side, about 3 minutes. Flip and cook on the other side until golden and toasted, about 3 minutes more. Serve immediately.

Nutrition Facts : Calories 444.9 calories, Carbohydrate 34.3 g, Cholesterol 38.6 mg, Fat 29.6 g, Fiber 2.5 g, Protein 12.2 g, SaturatedFat 8.8 g, Sodium 1066.9 mg, Sugar 5.4 g

GRILLED RIBEYES WITH GREEK RELISH



Grilled Ribeyes with Greek Relish image

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

4 plum tomatoes, seeded and chopped
1 cup chopped red onion
2/3 cup pitted Greek olives
1/4 cup minced fresh cilantro
1/4 cup lemon juice, divided
2 tablespoons olive oil
2 garlic cloves, minced
2 beef ribeye steaks (3/4 pound each)
1 cup crumbled feta cheese

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.

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