Grilled T-bone Steak with Greek Salsa |
Get sizzling this summer with this delicious steak recipe. Serve with fresh Greek salsa for the perfect outdoor meal. Makes 4-6 servings.
Ingredients
- ¼ cup Greek Salsa (See below for ingredients)
- Kosher salt
- Cracked pepper
- T-bone steaks
- 1 tablespoon canola oil
Greek Salsa (makes 3-4 cups):
- 2 quarts baby Roma tomatoes or cherry tomatoes, cut in half lengthwise
- medium cucumber, seeded, skin on, diced into small pieces
- 2 tablespoons diced red onion
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons fresh lemon juice
- 1 tablespoon red wine vinegar
- 2 teaspoons choppedfresh oregano
- Cracked pepper
- ¼ teaspoon kosher salt
- 4 ounces Greek feta cheese, crumbled
Directions
1. Prepare the Greek Salsa:
Stir the tomatoes, cucumber, red onion, olive oil, lemon juice, vinegar, oregano, and pepper to taste together in a bowl. Let stand at room temperature until ready to serve. Just before you serve, add the salt. If you put the salt in too early, it will extract the juices from the vegetables and will make the salsa runny. Add the crumbled feta cheese. Store in an airtight container in the refrigerator for up to 3 days.
Note: You can use blue cheese instead of feta.
2. Steak: Sprinkle a healthy pinch of kosher salt and crack fresh pepper on both sides of the steak.
3. Heat an indoor grill pan, cast-iron skillet, or outdoor grill until extremely hot. Brush canola oil on the grill or pan. Grill the steaks for 3 minutes. Using tongs, flip the steaks. Grill for 3 minutes more, then flip again.
4. Continue to grill the steaks for 4 minutes more, turning every 2 minutes, for a total grill time of 10 minutes. The steaks will be cooked to medium rare (120°F). Grill to 125°F for medium.
5. When the steaks have reached the desired doneness, remove from heat and let rest for 5 to 6 minutes before slicing; this way the steaks will retain their juices. Serve with Greek Salsa.
Recipe excerpted from Christina Ferrare's Big Bowl of Love by Christina Ferrare. Copyright 2011 by Sterling Epicure.
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eva hamori | June 17, 2011 at 7:30 pm - §
You had me until the last flip, 3min, 3 min and 3 mins done for me! Best steak you'll ever have, nothing but salt and pepper..yummy