Bistro Steak & Mediterranean Potato Medley

This Mediterranean-inspired meal features Greek seasoning-rubbed steak, Kalamata olives, Feta cheese and red potatoes. Prepare to be delighted!

  • 40
    min
  • 4
    SERVINGS
  • 409
    Cal
  • 30 g
    Protein

Ingredients & Cooking

Ingredients:

  • 2 well-trimmed boneless beef top loin (strip) steaks, cut 3/4 inch thick (6 to 8 ounces each)
  • 1 tablespoon plus 2 teaspoons olive oil, divided
  • 3 teaspoons Greek seasoning blend, divided
  • 2 large red potatoes, cut in 1/2-inch slices
  • 2 zucchini (about 6 inches), cut lenghtwise in quarters
  • 1 cup red seedless grapes, halved
  • 1/3 cup pitted kalamata olives, halved
  • 2 tablespoons chopped Italian parsley
  • 2 tablespoons crumbled reduced-fat feta cheese

Cooking:

  1. Rub both sides of steaks with 2 teaspoons oil and 2 teaspoons Greek seasoning.

  2. Combine potatoes, zucchini, remaining oil and Greek seasoning in medium bowl; toss gently to coat vegetables.

  3. Place vegetables in grill basket over medium, ash-covered coals 15 to 20 minutes (over medium heat on gas grill) or until cooked but still firm. Place steaks alongside vegetables on grid over medium, ash-covered coals; grill steaks, covered, 7 to 10 minutes (over medium heat on preheated gas grill, covered, 7 to 10 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.

  4. Remove vegetables and steaks from grill; cut vegetables into 1/2-inch pieces. Carve steak into thin slices.

  5. Combine cooked vegetables, grapes, olives, parsley and feta cheese in medium bowl; stir gently to combine. Serve steak with potato mixture.

Nutrition Information

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