Grilled Steaks With Greek Relish Recipes

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

Grilled Ribeyes with Greek Relish image

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.

Ingredients

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

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

Greek Grilled Ribeye Steaks image

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

Ingredients

4 rib eye steaks
1/2 teaspoon sea salt
1/4 teaspoon fresh ground pepper
1/2-3/4 teaspoon Greek oregano (Rigani)
1 1/2 tablespoons olive oil
3/4 tablespoon red wine (NOT red wine vinegar and NOT cooking wine)
3 tablespoons olive oil
1 teaspoon lemon zest, grated
1 large lemon, cut into wedges

GRILLED FLANK STEAK WITH SUMMER RELISH

My garden produces a nice harvest of tomatoes, scallions, corn, garlic and poblanos, so that's what I use to make relish for this tasty steak. -Brenda Washnock, Negaunee, Michigan

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 14

Grilled Flank Steak with Summer Relish image

Steps:

Mix garlic, salt, rosemary and oil; rub over both sides of steak. Let stand at least 30 minutes. Meanwhile, brush corn, onions, tomatoes and poblano with 1 tablespoon oil. Grill, covered, over medium-high heat 5-10 minutes or until vegetables are charred and tender, turning occasionally., Grill steak, covered, over medium heat 5-8 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., When corn is cool enough to handle, cut kernels from cobs; place in a large bowl. Remove skin and seeds from tomatoes and poblano. Chop onions, tomatoes and poblano; add to bowl. Gently stir in avocado, vinegar, salt and remaining oil. Thinly slice steak across the grain. Serve with relish.

Nutrition Facts : Calories 547 calories, Fat 30 g fat (8 g saturated fat), Cholesterol 81 mg cholesterol, Sodium 907 mg sodium, Carbohydrate 36 g carbohydrate (12 g sugars, Fiber 7 g fiber), Protein 39 g protein.

Ingredients

3 garlic cloves, minced
1 teaspoon sea salt
1 teaspoon dried rosemary, crushed
1 tablespoon olive oil
1 beef flank steak (1-1/2 pounds)
RELISH:
4 large ears sweet corn, husks removed
4 green onions
2 medium tomatoes
1 poblano pepper
2 tablespoons olive oil, divided
1 medium ripe avocado, peeled and cubed
1 teaspoon balsamic vinegar
1/2 teaspoon salt

GREEK-STYLE RIBEYE STEAKS

Because our children are grown, I often cook for just my husband and me. When I want to serve something special, this is the entree I usually reach for. Seasonings, black olives and feta cheese give steak great flavor. -Ruby Williams, Bogalusa, Louisiana

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 10

Greek-Style Ribeye Steaks image

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.

Nutrition Facts : Calories 1084 calories, Fat 80g fat (31g saturated fat), Cholesterol 271mg cholesterol, Sodium 897mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 1g fiber), Protein 82g protein.

Ingredients

1-1/2 teaspoons garlic powder
1-1/2 teaspoons dried oregano
1-1/2 teaspoons dried basil
1/2 teaspoon salt
1/8 teaspoon pepper
2 beef ribeye steaks (1-1/2 inches thick)
1 tablespoon olive oil
1 tablespoon lemon juice
2 tablespoons crumbled feta cheese
1 tablespoon sliced ripe olives

GRILLED STEAK WITH FETA

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

Grilled Steak with Feta image

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

Ingredients

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

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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.
Heat grill over medium-high heat (375- 400 degrees F) and oil the grill grates (to do this, dip a wadded paper towel in a little oil and, using tongs, wipe the oil evenly over the grate. Be careful not to use too much oil, because that's a sure fire way to start a good flare-up—a little goes a long way here.)

Grilled Steaks With Greek Relish Recipes

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

GREEK GRILLED RIBEYE STEAKS

GRILLED FLANK STEAK WITH SUMMER RELISH

My garden produces a nice harvest of tomatoes, scallions, corn, garlic and poblanos, so that's what I use to make relish for this tasty steak. -Brenda Washnock, Negaunee, Michigan

GREEK-STYLE RIBEYE STEAKS

Because our children are grown, I often cook for just my husband and me. When I want to serve something special, this is the entree I usually reach for. Seasonings, black olives and feta cheese give steak great flavor. -Ruby Williams, Bogalusa, Louisiana

GRILLED STEAK WITH FETA

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

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