STEAK GYROS WITH TZATZIKI CUCUMBER SAUCE
Easy and tasty flank steak gyros with tzatziki cucumber sauce are bursting with hearty flavor. A simple marinade and quick-sear yields super juicy and flavorful beef for the best homemade gyros!
Provided by Tiffany
Categories Main Course
Time 30m
Number Of Ingredients 18
Steps:
- Place steak, olive oil, garlic, oregano, salt, pepper, and juice from 1/2 lemon in a large resealable bag. Press excess air out and seal bag. Refrigerate for 1-8 hours.
- Spread cucumber slices out on a paper towel. Sprinkle generously with salt on both sides and allow to rest for 5 minutes. Wrap cucumber slices in paper towels, squeeze excess liquid out, and transfer to a food processor or blender.
- Add remaining sauce ingredients to blender and pulse until smooth and creamy. Cover and chill until ready to use.
- Preheat grill, grill pan, or cast iron skillet, to medium-high heat. Use tongs to transfer steak to grill and discard excess marinade. Cook steak for 6-8 minutes on each side until desired doneness (I recommend leaving just a hint of pink in the center for super juicy, tender meat with lots of flavor!)
- Transfer steak to a cutting board and allow meat to rest for a few minutes before slicing very thinly across the grain.
- Assemble gyros with lettuce, sliced onions and cucumbers, and steak. Drizzle with tzatziki sauce, top with black pepper and fresh squeezed lemon and serve immediately.
Nutrition Facts : Calories 427 kcal, Carbohydrate 10 g, Protein 37 g, Fat 26 g, SaturatedFat 6 g, Cholesterol 75 mg, Sodium 983 mg, Fiber 1 g, Sugar 7 g, ServingSize 1 serving
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
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.
GREEK FLANK STEAK
A flank steak stuffed with feta cheese and kalamata olives.
Provided by DREW10UGA
Categories Meat and Poultry Recipes Beef Steaks Flank Steak Recipes
Time 32m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat a charcoal griller (such as Big Green Egg®) to 375 degrees F (175 degrees C) and lightly oil the grate.
- Lay flank steak on a flat work surface. Cut steak from one side through the middle horizontally to within 1/2 inch of the other side. Open the two sides and spread them out like an open book.
- Arrange butcher's twine on a plate, enough to cover the length of the steak. Place each string about 1 inch apart. Place steak on top; season with salt and pepper. Lay down a thick bed of spinach on top. Scatter feta cheese, olives, and bacon over the spinach.
- Roll steak up starting from the edge closest to you, pressing filling down to tighten the roll. Tie with butcher's twine.
- Cook over direct heat, turning at least once, until steak is beginning to firm and is hot and slightly pink in the center, 6 to 7 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
Nutrition Facts : Calories 294.9 calories, Carbohydrate 4.3 g, Cholesterol 64.7 mg, Fat 15.9 g, Fiber 1.9 g, Protein 33.1 g, SaturatedFat 6.5 g, Sodium 422.3 mg, Sugar 0.7 g
GREEK-STYLE BEEF STEW (STIFADO)
Tender beef and sweet shallots in a tangy, aromatic sauce make my version of beef stifado one you'll surely want to try! Be sure to serve it with crusty bread to dip in the sauce. Top the stew with crumbled feta and pickled red onions, or serve it on top of my Greek Spinach Rice.
Provided by Chef John
Categories Beef Stew
Time 3h5m
Yield 6
Number Of Ingredients 19
Steps:
- Place beef in a bowl and season generously with pepper and kosher salt. Cover and transfer to the refrigerator until ready to use; up to 1 day is fine.
- Leaving the root ends in place, cut off the shallot tops. Remove and discard skins.
- Heat 2 tablespoons oil in a heavy skillet over high heat. Add ½ of the beef and cook until nicely seared, 4 to 6 minutes per side. Remove to a plate and repeat to sear remaining beef.
- Turn off the heat and add 1 tablespoon oil to the empty skillet. Add shallots and let the skillet cool for 2 to 3 minutes. Turn the heat back on to medium and toss shallots until browned, 2 to 4 minutes. Remove shallots to a plate.
- Add the remaining 1 tablespoon oil to the skillet with onion, garlic, and a pinch of salt; cook and stir for about 1 minute. Stir in tomato paste and cook until toasted, about 2 minutes. Add red wine vinegar and white wine and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Increase heat to medium-high and add sugar, cinnamon, allspice, cloves, oregano, bay leaves, and rosemary sprigs. Stir to combine and cook until reduced by about half, 2 to 3 minutes.
- Add browned beef and shallots to the skillet and toss carefully until coated. Pour in 2 cups beef broth and bring to a simmer.
- Reduce heat to low or medium-low. Cover and cook at a gentle simmer for 1 hour, then uncover and cook for at least 1 more hour, stirring occasionally to move the beef and shallots around. Add more broth if needed during the cooking time and skim off some fat if preferred. The meat is done when a fork slides in easily, but the meat isn't falling apart on its own; it may take longer than 2 hours.
- Taste and adjust seasonings before serving.
Nutrition Facts : Calories 777.2 calories, Carbohydrate 20.3 g, Cholesterol 163.3 mg, Fat 55 g, Fiber 1.6 g, Protein 42.3 g, SaturatedFat 19.8 g, Sodium 1519.4 mg
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
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
GREEK FLANK STEAK AND VEGGIE SALAD
Tomatoes, onions, and cucumbers (yes, cucumbers!) roast along with the steak, creating a crunchy, juicy salad that just begs to be topped with feta.
Provided by Molly Gilbert
Categories Salad Beef and Pork Salad Recipes Beef Salad Recipes
Time 2h56m
Yield 6
Number Of Ingredients 15
Steps:
- Put steak in a large resealable plastic bag. Whisk olive oil, lemon juice, Worcestershire sauce, garlic, oregano, salt, and pepper in a small bowl. Reserve 1/2 cup marinade for vegetables; pour remainder over steak and turn to coat. Seal bag. Chill at least 2 hours or up to 12 hours.
- Preheat oven to 450 degrees F (230 degrees C). Place 1 rack in center position and another 4 inches from broiler. Line a baking sheet with aluminum foil and spray with cooking spray.
- Toss chickpeas, tomatoes, cucumber, and onion with reserved 1/2 cup marinade on the prepared baking sheet and spread in an even layer.
- Roast on center rack until vegetables begin to pucker and brown, 15 to 20 minutes.
- Remove baking sheet from oven and turn oven to broil. Push vegetables to the middle of the pan. Remove steak from marinade, allowing excess liquid to drip off, brush off garlic, and set on top of vegetables. Discard marinade.
- Broil steak on top rack, flipping once, until it begins to char and an instant-read thermometer inserted into thickest part registers 125 degrees F for rare or 135 degrees F for medium-rare, 3 to 5 minutes per side.
- Cover loosely with foil and let rest 10 minutes before slicing steak thinly across the grain. Serve warm steak and vegetables with pan juices over romaine, sprinkled with feta cheese and parsley.
Nutrition Facts : Calories 462.5 calories, Carbohydrate 21.9 g, Cholesterol 69.9 mg, Fat 30.7 g, Fiber 4.9 g, Protein 25.7 g, SaturatedFat 10.3 g, Sodium 853.1 mg, Sugar 4.1 g
GREEK-STYLE STEAK
Putting a Greek-style spin on your next round of T-bone steaks is easy when you use our secret ingredient to start the marinade.
Provided by My Food and Family
Categories Home
Time 35m
Yield Makes 4 servings.
Number Of Ingredients 5
Steps:
- Mix all ingredients except steaks until well blended. Remove 1/4 cup of the steak sauce mixture for later use. Pour remaining steak sauce mixture over steak in large resealable plastic bag; seal bag. Turn bag over several times to evenly coat steak. Refrigerate 30 min. to marinate.
- Preheat grill to medium heat. Remove steaks from bag; discard bag and marinade. Grill steaks 10 to 12 min for medium rare to medium doneness, turning occasionally.
- Remove steaks from grill; remove and discard bones. Cut steaks into thin slices. Drizzle evenly with the reserved steak sauce mixture.
Nutrition Facts : Calories 230, Fat 11 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 27 g
GRILLED GREEK-STYLE STEAK (COOKING FOR 2)
Top this! Mediterranean-style beef with olives, feta and spinach.
Provided by Betty Crocker Kitchens
Categories Entree
Time 15m
Yield 2
Number Of Ingredients 6
Steps:
- Heat gas or charcoal grill. Rub both sides of each piece of beef with garlic; sprinkle with lemon-pepper seasoning.
- Cover and grill beef over medium heat 9 to 11 minutes, turning once, until beef is of desired doneness.
- In small bowl, mix remaining ingredients. Spoon over beef.
Nutrition Facts : Calories 180, Carbohydrate 2 g, Cholesterol 75 mg, Fiber 0 g, Protein 26 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 0 g, TransFat 0 g
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