Greek–Seasoned T-Bone Steaks
with Tomato and Cucumber Salad
Who said impressive dishes have to be complicated? Iconic T-Bone Steak is grilled then sliced and served with a simple Greek salad.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, zinc and choline; and a good source of selenium.
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 freshly ground black pepper
- 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.
- 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 | 162.7°C) to medium (160°F | 71.1°C) doneness, turning occasionally.
- 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.
- Remove bones; carve steaks into slices. Season with salt, as desired. Serve beef with cucumber and tomato salad.
Makes 4 servings.
Tip: 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.
Nutritional Information Per Serving (1/4 of recipe): 256 calories; 12 g fat (5 g saturated fat; 5 g monounsaturated fat); 70 mg cholesterol; 219 mg sodium; 5 g carbohydrate; 1.7 g fiber; 31 g protein; 10.9 mg niacin; 0.5 mg vitamin B6; 2.6 mcg vitamin B12; 4.5 mg iron; 12.5 mcg selenium; 5.9 mg zinc; 112.4 mg choline.
Recipe and photograph courtesy of The Beef Checkoff.