Greek-Seasoned T-Bone Steaks with Cucumber and Tomato Salad
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Total Recipe Time: 35 to 40 minutes
Makes 4 servings
2 beef T-Bone or Porterhouse Steaks, cut 1 inch thick (about 1 pound each)
1 medium lemon
1 tablespoon Greek seasoning
1 medium cucumber, cut lengthwise in half, then crosswise into thin slices (about 2 cups)
2 cups halved grape tomatoes
1/3 cup crumbled feta cheese
Salt and pepper
|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.||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.
|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.||Remove bones; carve steaks into slices. Season with salt, as desired. Serve beef with cucumber and tomato salad.
Cook's 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.
Nutrition information per serving: 256 calories; 12 g fat (5 g saturated fat; 5 g monounsaturated fat); 70 mg cholesterol; 219 mg sodium; 5 g carbohydrate; 1.7 g fiber; 31 g protein; 10.9 mg niacin; 0.5 mg vitamin B6; 2.6 mcg vitamin B12; 4.5 mg iron; 12.5 mcg selenium; 5.9 mg zinc; 112.4 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, zinc and choline; and a good source of selenium.