Greek Beef Steak and Hummus Plate

Oregano, lemon peel, garlic and pepper in perfect harmony.

  • 30
    min
  • 4
    SERVINGS
  • 370
    Cal
  • 33 g
    Protein

Ingredients & Cooking

Ingredients:

Rub:
  • 1/4 cup chopped fresh oregano leaves or 1 tablespoon dried oregano leaves
  • 1 tablespoon freshly grated lemon peel (about 1 lemon)
  • 1 tablespoon plus 1 teaspoon minced garlic
  • 1 teaspoon pepper
Romesco Sauce
Garnish (optional):
  • Garnishes: pita chips, crumbled feta cheese, pine nuts, olive oil, Kalamata olives, chopped fresh oregano leaves

Cooking:

Rub:
  1. Combine Rub ingredients in small bowl; press evenly onto beef steaks.
  2. Place steaks on grid over medium, ash-covered coals.  Grill, covered, 10 to 14 minutes (over medium heat on preheated gas grill, covered, 12 to 17 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
  3. Meanwhile, using vegetable peeler, peel cucumber into thin strips.  Toss cucumber, lemon juice and pepper in medium bowl; set aside.  Prepare Romesco Sauce. 

    Romesco Sauce:  Combine 3/4 cups jarred roasted red bell pepper, 1/2 cup diced tomatoes, 1/3 cup sliced or slivered almonds or pine nuts, 1/4 cup fresh cilantro leaves,  2 teaspoons minced garlic,  2 teaspoons olive oil,  2 teaspoons fresh orange juice and 1/2 teaspoon salt in food processor bowl or blender.  Cover; pulse on and off until pureed.

  4. Cook's Tip: Romesco Sauce recipe can be made ahead.  This sauce recipe will make 1-1/2 cups. Only 1/2 cup is needed.  Use more as desired.
  5. Carve steaks into thin slices; season with salt and pepper, as desired. Place 1/4 cup hummus on each plate.  Drizzle with 2 tablespoons Romesco Sauce.  Top with cucumber strips and sliced beef.  Garnish with pita chips, feta cheese, pine nuts, olive oil, olives and oregano, if desired.
  6. Cook's Tip: This recipe may be served on a large platter for a shared appetizer.

Safe Handling Tips

Nutrition Information

Butcher Counter

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