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

Who said impressive dishes have to be complicated? Iconic T-Bone Steak is grilled then sliced and served with a simple Greek salad.

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

Cook Time: 40 Minutes

Servings: 4

Ingredients: 7

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Ingredients

Preparation

  1. 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.

  2. 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.

  3. 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.

  4. Step 4

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

Nutrition Information

256 Calories

0 %*

5g SAT FAT

0 %DV**

31g PROTEIN

0 %DV

4.5 mg IRON

0 %DV

5.9 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: 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.

This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and 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.

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