Greek Seasoned T-Bone Steak with Cucumber & Tomato Salad
Greek Seasoned T-Bone Steak with Cucumber & Tomato Salad
When you think of steak toppings in America, you think of a thick tomato based steak sauce. That’s delicious, but sometimes you want something a bit lighter and fresher. This Greek Seasoned T-Bone Steak with Cucumber & Tomato Salad recipe adapted from the Beef Council is the perfect recipe for a delicious steak topped with a fresh topping. Putting this mixture of cucumber, tomato and grape on your steak will kick the flavor up another notch without detracting from the rich beef flavor at all. Thanks to the Beef Council for sharing this recipe and let us know what you thought of the recipe in the comments below. Do you have a favorite steak topper that we should try? Hear from you soon!
- Author
- Lake Geneva Country Meats
- Prep Time
- 15 minutes
- Servings
- 4
Ingredients
- 4 Leahy’s Angus Beef T-Bone (or Porterhouse Steaks)
- 1 Lemon
- 1 Cucumber (diced)
- 2 cup(s) Grape Tomatoes (cut in half)
- .5 cup(s) Feta Cheese (crumbled)
- 2 Tbsp Greek Seasoning (like Cavender’s or similar)
- 2 tsp Olive Oil
Directions
- Grate the lemon peel and squeeze 1 tbsp. of juice from the lemon. Combine the Greek seasoning and lemon peel. Reserve 2 tsp. of the mixture for the salad. Rub the remaining mixture on all sides of the steaks.
- Place the steaks on a grill heated to medium heat and cook for about 6-7 minutes per side to cook to medium doneness, or until you reach your desired level of doneness.
- While the steaks are cooking, combine the reserved seasoning mixture, fresh squeezed lemon juice, cucumber, tomato, cheese and olive oil in a medium bowl. Stir to combine and set aside for serving.
- Once the steaks are done, remove from grill, let rest for five minutes and serve with the cucumber and tomato salad for topping or dipping. Enjoy!