Greek-Seasoned T-Bone Steaks with Cucumber and Tomato Salad

Who said impressive dishes have to be complicated? Iconic T-Bone Steak is grilled then sliced and served with a simple Greek salad.

  • 40
    min
  • 4
    SERVINGS
  • 256
    Cal
  • 31 g
    Protein

Ingredients & Cooking

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

Cooking:

  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.

    Cook's 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.
  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.

Nutrition Information

Butcher Counter

Greek-Seasoned T-Bone Steaks with Cucumber and Tomato SaladT-Bone Steak Loin Primal

Smaller than the Porterhouse, but delivers the same optimal tenderness and satisfying flavor – all in a lean package that’s ready to be grilled or broiled.

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