Sign-In

0 ratings

Be the first to rate!

Jump to Recipe

Greek Beef Steak and Hummus Plate

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

Greek Beef Steak and Hummus Plate

Cook Time: 30 Minutes

Servings: 4

Ingredients: 11

(Keeps screen awake)

Ingredients

Rub:

Romesco Sauce

Garnish (optional):

Preparation

Rub:

  1. Step 1

    Combine Rub ingredients in small bowl; press evenly onto beef steaks.

  2. Step 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. Step 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.

    Cooking 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.

  4. Step 4

    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.

    Cooking Tip: This recipe may be served on a large platter for a shared appetizer.

Nutrition Information

372 Calories

0 %*

4g SAT FAT

0 %DV**

33g PROTEIN

0 %DV

4.6 mg IRON

0 %DV

6.4 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 372 Calories; 162 Calories from fat; 18g Total Fat (4 g Saturated Fat; 9 g Monounsaturated Fat;) 70 mg Cholesterol; 668 mg Sodium; 19 g Total Carbohydrate; 7.6 g Dietary Fiber; 33 g Protein; 4.6 mg Iron; 8.3 mg NE Niacin; 0.8 mg Vitamin B6; 1.5 mcg Vitamin B12; 6.4 mg Zinc; 33.1 mcg Selenium; 109.8 mg Choline.

This recipe is an excellent source of Dietary Fiber, Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Choline.

Safe Handling Tips:

  • Wash hands with soap and water before cooking and always after touching raw meat.
  • Separate raw meat from other foods.
  • Wash all cutting boards, utensils, and dishes after touching raw meat.
  • Do not reuse marinades used on raw foods.
  • Wash all produce prior to use.
  • Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
  • Cook Ground Beef to 160°F as measured by a meat thermometer.
  • Refrigerate leftovers promptly.

For more information on degree of doneness and other cooking tips.

For more information on safe food handling and beef safety.

Related Recipes

Browse Recipes by Category
AppetizersSteaks

Sign Up or Log In to Share Your Beef-Loving Review!

We're committed to delivering delicious recipes and valuable tips. Your feedback helps us serve the Beef Loving Texans community better. Take a moment to rate us and leave a review.

Share Your Beef-Loving Experience!

We're committed to delivering delicious recipes and valuable tips. Your feedback helps us serve the Beef Loving Texans community better. Take a moment to rate us and leave a review.