Greek-Seasoned T-Bone Steaks with Cucumber and Tomato Salad
- Yield: 4 Servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 447
- Total Fat
- 29
- Saturated Fat
- 13
- Carbohydrates
- 8
- Dietary Fiber
- 2
- Sugar
- 4
- Protein
- 39
- Cholesterol
- 118
- Sodium
- 908
- Total: 35 min
- Prep: 35 min
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) 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.