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

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  • Total: 35 min
  • Prep: 35 min
  • Yield: 4 Servings
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Ingredients

2 beef T-Bone or Porterhouse Steaks, cut 1 inch thick (about 1 pound each)

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

Directions

  1. 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. To broil, place steaks on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil 15 to 20 minutes for medium rare to medium doneness, turning once.