Grilled Steak With Feta Recipes

GRILLED STEAK WITH FETA AND TOMATO SALSA

Steps:

• Sprinkle steaks well with salt and pepper on each side.
• Place on preheated grill and cook about 4 minutes on each side, or to your preferred level of doneness. Remove from grill and let rest for 5 minutes.
• Meanwhile, in a medium-sized bowl, stir together remaining ingredients.
• Place each steak on a serving plate. Spoon feta cheese mixture evenly over each steak and serve.

GRILLED BROCCOLI STEAKS WITH BASIL AND FETA CHEESE

Steps:

• Get ready: Preheat the grill on high.
• The broccoli: Place the broccoli on a flat surface. Peel the stems with a vegetable peeler, then trim each side of the broccoli so it sits flat like a steak. In a medium bowl, combine the garlic and 4 tablespoons of the olive oil with a pinch salt. Arrange the broccoli on a baking sheet and brush with the oil mixture.
• Grill: Lightly oil a kitchen towel with canola oil and oil the grill. Place the broccoli steaks directly on the hottest part of the grill and char 3 to 4 minutes, covered. Rotate the steaks a half turn and char another 3 minutes, covered. Flip the steaks and char another 3 to 4 minutes on their second side. Close the lid and cook until the broccoli stem is tender when pierced with the tip of a knife, 5 to 8 additional minutes. Remove the steaks from the grill and place on a tray with a fitted rack to rest.
• The sauce: In a medium bowl, combine the red wine vinegar and remaining 2 tablespoons olive oil with the oregano. Coarsely chop the basil (stems and all) and add it to the bowl along with the mint leaves and feta cheese.
• Serve: Arrange the broccoli on a serving platter. Spoon all of the feta mix over the top.

GRILLED RIB EYE STEAK ON FETA FARRO WITH GARDEN GOODIES AND GRILLED LEMON

Steps:

• For the compound butter: Combine the butter, parsley, scallions, lemon juice, salt and pepper in a small bowl and mash with a spoon to combine. Scrape onto a piece of parchment and form into a log. Roll up and twirl the ends to tightly seal and form a tight log about 3 inches long. Refrigerate until firm, at least 1 hour.
• For the dukkah seasoning: Toast the cumin and coriander in a small skillet over low heat until fragrant, 1 to 2 minutes. Cool and crush in a spice grinder or with a mortar and pestle. Transfer to a small bowl and stir in the almonds, sesame seeds and salt. Set aside.
• For the farro: Bring a large pot of salted water to boil, as for pasta. Add the farro, then reduce the heat and simmer rapidly until just tender, about 30 minutes. Rinse to cool and drain well. Add to a serving bowl.
• Preheat a 2-burner grill pan or outdoor grill to medium to medium-high heat.
• For the steaks: Combine the brown sugar, paprika, salt and pepper in a small bowl. Rub all over the steaks on both sides. Place the steaks on the grill. Grill for 90 seconds, then give the steaks a 90-degree turn. Grill for another 90 seconds, then flip the steaks. Repeat the procedure on the second side, cooking the steaks 6 to 7 minutes total for medium-rare.
• Remove the steaks to a cutting board and let rest for 5 minutes. Unwrap the chilled butter and slice into 4 or 5 rounds. Place on the steaks to melt while they rest.
• Meanwhile, grill the scallions until tender, turning once, 2 to 3 minutes. Grill the lemon until charred on the cut sides, about 2 minutes. Chop the scallions and add to the bowl with the farro. Squeeze the lemon over the farro and add the tomatoes, cucumbers, Garlic Oil, cilantro, mint, feta and dukkah. Toss well and season with salt if needed. Mound the salad on a serving platter. Thinly slice the steaks against the grain and place on the salad. Serve immediately.
• Combine the garlic cloves, rosemary sprigs, thyme sprigs, bay leaf and oil in a small saucepan. Bring to a simmer over the lowest heat and cook until the cloves are light golden and completely tender, about 30 minutes. Let cool. Remove the herbs and stir in the red pepper flakes.

MARINATED SKIRT STEAK WITH QUICK-PICKLED FETA

Steps:

• For the steak: Heat a cast iron or heavy-bottomed skillet and add half of the oil. When the oil begins to smoke lightly, season the steak on both sides with salt and use a pair of tongs to carefully drop it into the hot oil in the skillet. Cook it on the first side for 1 minute and then turn it on the second side for another minute. In a small bowl, stir together the garlic, Worcestershire sauce, rosemary, and fennel seeds. Remove the steak from the skillet; it will still be barely cooked. Use the back of a spoon to spread the garlic mixture on both sides of the steak and allow it to rest for 10 minutes. Refrigerate for a few hours and allow it to marinate or simply sear it again and serve.
• For the vinaigrette: In a small bowl, combine the feta cheese with the red wine vinegar, oregano, and olive oil. Stir to blend. Set aside
• To assemble: When ready to serve the steak, wipe out the grease and anything sticking to the bottom of the skillet. Heat the skillet again and add the remaining 2 tablespoons oil. Sear the steak again and cook to desired temperature. For medium rare, cook for 3 to 4 minutes on each side. Remove the steak from the skillet and place it on a flat surface. Cut against the natural grain of the meat to tenderize. Top with the feta dressing. Serve immediately.

GRILLED SKIRT-STEAK SALAD

Steps:

• Heat a grill to medium-high. Season steak with salt and pepper. Brush corn and onion with olive oil; season with salt and pepper. Lightly brush grates with vegetable oil.
• Grill corn, turning occasionally, until lightly charred, 10 to 12 minutes. Grill onion until lightly charred and tender, 6 to 8 minutes a side. Transfer vegetables to a cutting board. When cool enough to handle, cut kernels from cobs and coarsely chop onion.
• Meanwhile, grill steak until a thermometer inserted into thickest part registers 125°F for medium-rare, about 3 minutes a side. Transfer to a plate; drizzle with 2 tablespoons vinaigrette. Let stand 10 minutes, then slice against the grain.
• In a large salad bowl or platter, layer romaine, bell pepper, tomatoes, corn, and onion. Season to taste; drizzle with half of remaining vinaigrette. Top with steak and feta. Serve with remaining dressing on the side.

STEAK WITH FETA - GRILL

Steps:

• Make marinade in a large zipper top bag.
• Pierce beef with a fork several time on both sides.
• Place beef and onions in bag, turning to coat with marinade.
• Seal bag and marinate in fridge at least 8 hours.
• Preheat grill.
• Remove beef and onions from marinade and place on grill. Cook for 15-20 minutes over medium heat until done.
• Remove from grill and allow to rest for 5-10 minutes.
• Cut thinly across the grain and sprinkle with feta a parsley to serve.

GRILLED FLANK STEAK WITH KALAMATA OLIVES AND FETA CHEESE

Steps:

• Trim steak of any outer pieces of fat or silver skin.
• Place the steak in a large food grade, zip top plastic bag.
• In a food processor or blender, combine the marinade ingredients and process to a puree.
• Pour marinade into the plastic bag, press out any air, seal, and move meat around in the bag to coat.
• Marinade in the refrigerator for a minimum of 1 hour or preferably overnight, turning the bag a few times.
• Heat coals to hot or medium hot.
• Remove steak from marinade and drain well.
• Discard marinade.
• While coals are heating, prepare the topping.
• Mix olives, onion, parsley, garlic and oil and set aside.
• Have salt, pepper and feta ready.
• Sprinkle steak with salt and pepper.
• Grill meat about 4 minutes per side for rare, or cook to desired doneness.
• Length of grilling time per side will vary depending on heat of grill and thickness of meat.
• Flank steak will be most tender when grilled to rare or medium rare.
• Let steak sit about 5 minutes before serving, allowing juices to settle.
• Slice thinly at an angle across the grain.
• Keeping the slices together, transfer to a clean, warm platter.
• Spoon any juices onto meat.
• Stir up reserved topping mixture and pour onto the slices.
• Scatter with feta.