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

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.
Beef Marinade
  • 1poundSilver Sage Farms™ beef steak
  • 1/8teaspooncoarse salt
  • 1/4teaspoonfreshly ground black pepper
  • 2tablespoonsolive oil
  • 2clovesgarlic, minced
  • 1tablespoonfresh mint, finely chopped
  • 1tablespoonfresh oregano, finely chopped
  • 1teaspoonlemon zest
Cucumber-Tomato Salad
  • 1/2pintsmall tomatoes, any color and shape halved or quartered
  • 1cucumber, peeled, seeded, quartered lengthwise and cut into 1-inch pieces
  • coarse salt and freshly ground black pepper
Yogurt Sauce
  • 1/2cupfresh parsley leaves, divided
  • 1cupplain nonfat yogurt
  • 1tablespoonlemon juice, divided
  • 3tablespoonsextra-virgin olive oil, divided
  • coarse salt and freshly ground black pepper