Grilled Beef with Greek Island Flavors

Recipes

Grilled Beef with Greek Island Flavors
Serving Size:4|Prep Time:30minutes|Cook Time:12minutes
Grilled Beef with Greek Island Flavors

Ingredients

Beef Marinade
  • 1 pound beef steak
  • 1/8 teaspoon coarse salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon fresh mint, finely chopped
  • 1 tablespoon fresh oregano, finely chopped
  • 1 tablespoon lemon zest
Cucumber-Tomato Salad
  • 1/2 pint small tomatoes, any color and shape halved or quartered
  • 1 cucumber, peeled, seeded, quartered lengthwise and cut into 1-inch pieces
  • coarse salt and freshly ground black pepper
Yogurt Sauce
  • 1/2 cup fresh parsley leaves, divided
  • 1 cup plain nonfat yogurt
  • 1 tablespoon lemon juice, divided
  • 3 tablespoons extra-virgin olive oil, divided
  • coarse salt and freshly ground black pepper

Directions

Print Recipe
To prepare the beef
  1. Preheat a grill to medium heat.
  2. Pat the meat dry and place in a dish or bowl.
  3. Measure the marinade ingredients in a bowl, stir and then ladle over the meat. Set meat aside to warm to room temperature before grilling while preparing the accompaniments.
To prepare the cucumber-tomato salad
  1. Combine tomatoes and cucumbers in a colander and season with salt and pepper. Set the colander in sink or a bowl to drain the vegetables while you prepare the yogurt sauce.
To prepare the yogurt sauce
  1. Finely chop 3/4 of the parsley and reserve remaining leaves. Combine chopped parsley, yogurt, 2 teaspoons lemon juice, and 2 tablespoons olive oil in a bowl. Stir to combine and season to taste with salt and pepper.
To cook the meat
  1. Lightly moisten folded paper towels with some olive oil, wipe the grill with the oiled toweling to leave a bit of oil on the grill. Put the beef on the grill, and cook for 3-5 minutes or when beads of moisture appear at the surface, turn and cook to desired temperature - 130°F - 135°F for medium rare, or longer to your liking. Reposition the meat from time to time to cook evenly. Remove the meat from the grill and place on a rack on a cutting board in warm spot to keep warm. Let rest for at least 10 minutes before serving.
To serve
  1. In a bowl, combine the tomatoes and cucumbers, and remaining parsley leaves with remaining 1 teaspoon lemon juice and 1 tablespoon olive oil.
  2. Slice beef about ¼ inch thick and serve immediately with the yogurt sauce and cucumber-tomato salad.

Chef's Narrative

The distinctive flavor combination of citrus, fresh herbs, garlic and olive oil takes front and center in this quick-to-the-table meal.

Recipe Substitutions

Try this with lamb, pork, chicken, fish or tofu. The addition of sweet peppers or celery to the salad adds nutrients and texture.
Nutrition Facts:
Total Calories Per Serving: 360, Total Fat: 23g, Saturated: 4g, Trans Fat: 0g, Sodium: 210mg, Potassium: 554mg, Carbohydrate: 9g, Dietary Fiber: 1g, Protein: 29g
Allergens:
Milk

Directions

Print Recipe
To prepare the beef
  1. Preheat a grill to medium heat.
  2. Pat the meat dry and place in a dish or bowl.
  3. Measure the marinade ingredients in a bowl, stir and then ladle over the meat. Set meat aside to warm to room temperature before grilling while preparing the accompaniments.
To prepare the cucumber-tomato salad
  1. Combine tomatoes and cucumbers in a colander and season with salt and pepper. Set the colander in sink or a bowl to drain the vegetables while you prepare the yogurt sauce.
To prepare the yogurt sauce
  1. Finely chop 3/4 of the parsley and reserve remaining leaves. Combine chopped parsley, yogurt, 2 teaspoons lemon juice, and 2 tablespoons olive oil in a bowl. Stir to combine and season to taste with salt and pepper.
To cook the meat
  1. Lightly moisten folded paper towels with some olive oil, wipe the grill with the oiled toweling to leave a bit of oil on the grill. Put the beef on the grill, and cook for 3-5 minutes or when beads of moisture appear at the surface, turn and cook to desired temperature - 130°F - 135°F for medium rare, or longer to your liking. Reposition the meat from time to time to cook evenly. Remove the meat from the grill and place on a rack on a cutting board in warm spot to keep warm. Let rest for at least 10 minutes before serving.
To serve
  1. In a bowl, combine the tomatoes and cucumbers, and remaining parsley leaves with remaining 1 teaspoon lemon juice and 1 tablespoon olive oil.
  2. Slice beef about ¼ inch thick and serve immediately with the yogurt sauce and cucumber-tomato salad.

Chef's Narrative

The distinctive flavor combination of citrus, fresh herbs, garlic and olive oil takes front and center in this quick-to-the-table meal.

Recipe Substitutions

Try this with lamb, pork, chicken, fish or tofu. The addition of sweet peppers or celery to the salad adds nutrients and texture.
Nutrition Facts:
Total Calories Per Serving: 360, Total Fat: 23g, Saturated: 4g, Trans Fat: 0g, Sodium: 210mg, Potassium: 554mg, Carbohydrate: 9g, Dietary Fiber: 1g, Protein: 29g
Allergens:
Milk

Ingredients

Beef Marinade
  • 1 pound beef steak
  • 1/8 teaspoon coarse salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon fresh mint, finely chopped
  • 1 tablespoon fresh oregano, finely chopped
  • 1 tablespoon lemon zest
Cucumber-Tomato Salad
  • 1/2 pint small tomatoes, any color and shape halved or quartered
  • 1 cucumber, peeled, seeded, quartered lengthwise and cut into 1-inch pieces
  • coarse salt and freshly ground black pepper
Yogurt Sauce
  • 1/2 cup fresh parsley leaves, divided
  • 1 cup plain nonfat yogurt
  • 1 tablespoon lemon juice, divided
  • 3 tablespoons extra-virgin olive oil, divided
  • coarse salt and freshly ground black pepper