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

Name: Greek-Seasoned T-Bone Steaks with Cucumber and Tomato Salad
Total time: 40 min
Yield: 4
Cuisine: American
Ingredients: T-Bone Steak; lemon; Greek seasoning; cucumber; grape tomatoes; feta cheese; salt

40

Minutes

4

Servings

7

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

Preparation

Step 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.
Step 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.
Cooking 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.
Step 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.
Step 4
Remove bones; carve steaks into slices. Season with salt, as desired. Serve beef with cucumber and tomato salad.

Nutrition Information

Nutrition information per serving: 256 Calories; 108 Calories from fat; 12g Total Fat (5 g Saturated Fat; 5 g Monounsaturated Fat;) 70 mg Cholesterol; 219 mg Sodium; 5 g Total Carbohydrate; 1.7 g Dietary Fiber; 31 g Protein; 4.5 mg Iron; 10.9 mg NE Niacin; 0.5 mg Vitamin B₆; 2.6 mcg Vitamin B₁₂; 5.9 mg Zinc; 12.5 mcg Selenium; 112.4 mg Choline.