Monday, June 30, 2008

.greek steak.

Do you feel like you always make a dish a certain way over and over? I feel this way about steak. I always seem to get ribeye and we usually throw on some Montreal seasoning and grill it up.

I came across a recipe in one of those little food magazines you pick up by the register on your way out of the grocery store. The spinach and feta topping is quite delicious with juicy kalamata olives and tomatoes, and a kick of garlic.

I used frozen spinach. I've used both fresh and frozen and I prefer fresh, but this way is just as good when you're in a pinch and don't have fresh on hand. You'll need about 1/4 cup for two steaks. Thaw by running under cold water. Then wring all of the water out. Break apart the spinach clumps and set aside.

Seed and dice one roma tomato.

Chop one clove garlic.

Take some kalamata olives (I used 5-6) and remove the seeds if they aren't already seeded. Chop up and set aside.

Let your steaks sit out on the counter 30 minutes prior to grilling. This relaxes the meat and will help them cook evenly. Rub both sides of the steak with a garlic clove.

I'm breaking out of the montreal seasoning rut and using lemon pepper.

Rub it on both sides of the steaks.

Put on your bbq grill and cook to your desired doneness. We like our steaks medium rare. Let rest while we make the topping.

Heat some olive oil in a skillet and put in the garlic. Saute for 30 seconds. Don't let it burn!

Add the diced tomato. Cook for a minute or two. We don't want the tomatoes to get too soft so don't let them go too long in the pan.

After about a minute, add the spinach. Use a spoon to break it up even more so it distributes itself evenly.

Season with some fresh cracked pepper and sea salt.

Remove from the heat and grate in some fresh parmesan. Mix together.

Spoon some on the top of the steak. Sprinkle on some crumbled feta cheese and kalamata olives.

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1 comment:

MediMonsters said...

Looks great as always.

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