Grilled Greek Style Steak For Two Food

GRILLED GREEK-STYLE STEAK (FOR TWO)

Steps:

• Heat gas or charcoal grill. Rub both sides of each piece of beef with garlic; sprinkle with lemon-pepper seasoning and salt. Cover and grill beef over medium heat 9 to 11 minutes, turning once, until beef is of desired doneness. In small bowl, mix remaining ingredients. Spoon over beef.

GRILLED STEAKS WITH GREEK RELISH

Steps:

• For relish, in a small bowl, combine tomatoes, onion, olives, cilantro, 1 tablespoon lemon juice, oil and garlic., Drizzle remaining lemon juice over steak. Grill steak, covered, over medium heat or broil 4 in. from heat 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 5 minutes before cutting in half. Serve with relish and cheese.

GRILLED GREEK-STYLE STEAK (COOKING FOR 2)

Steps:

• Heat gas or charcoal grill. Rub both sides of each piece of beef with garlic; sprinkle with lemon-pepper seasoning.
• Cover and grill beef over medium heat 9 to 11 minutes, turning once, until beef is of desired doneness.
• In small bowl, mix remaining ingredients. Spoon over beef.

PERFECTLY GRILLED STEAK

Steps:

• About 20 minutes before grilling, remove the steaks from the refrigerator and let sit, covered, at room temperature.
• Heat your grill to high. Brush the steaks on both sides with oil and season liberally with salt and pepper. Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).
• Transfer the steaks to a cutting board or platter, tent loosely with foil and let rest 5 minutes before slicing.

GRILLED STEAK WITH GREEK CORN SALAD

Steps:

• Preheat a grill to high. Whisk the olive oil, vinegar, herbs, honey, 3/4 teaspoon salt and a few grinds of pepper in a medium bowl. Remove 2 tablespoons of the vinaigrette to a large bowl; set aside. Add the cucumber, tomatoes, red onion, feta and olives to the bowl with the remaining vinaigrette; toss to coat.
• Grill the corn, turning occasionally, until charred in spots, about 8 minutes; remove to a cutting board. Meanwhile, season the steaks with salt and pepper. Working in batches if necessary, grill the steaks until the edges start browning, about 2 minutes. Flip and cook until browned on the other side, about 30 seconds. Transfer to the bowl with the reserved vinaigrette; toss to coat.
• Cut off the corn kernels and add to the salad. Serve the steak with the corn salad.

GRILLED SPATCHCOCKED GREEK CHICKEN

Steps:

• Whisk olive oil, lemon juice, oregano, garlic, rosemary, and tarragon together in a measuring cup.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Place chicken on a rimmed baking sheet. Pour 1/2 of the oil mixture over the chicken and reserve the remaining 1/2. Using your hands, massage the oil mixture into the chicken skin. Season with salt and pepper.
• Grill chicken skin-side up over indirect heat for 50 minutes. Move chicken over direct heat and grill 5 minutes. Carefully flip chicken over skin-side down and grill until skin is brown and crispy, about 5 more minutes. Transfer chicken to a serving platter and let rest for 10 minutes.
• Drizzle reserved oil mixture over the chicken. Carve and serve.

GRILLED GREEK CHICKEN

Steps:

• Whisk garlic, oregano, red pepper flakes, black pepper, lemon juice, olive oil, and vinegar together in a large bowl.
• Make 2 slashes on the skin side down to the bone in the thigh section and 1 in the leg section of each leg quarter. This will help infuse pieces with marinade and allow faster cooking on the grill. Season both sides of chicken generously with kosher salt. Transfer to bowl with marinade and thoroughly coat all sides. Cover and marinate in refrigerator 4 to 12 hours.
• Transfer chicken to paper-towel-lined sheet pan to drain slightly.
• Place leg quarters on grill skin side down over semi-direct heat (avoid intense direct heat so chicken cooks evenly and skin doesn't burn). Cook 6 or 7 minutes. Turn chicken and cook another 6 to 7 minutes. Continue cooking and turning until internal temperature reaches 165 degrees F (74 degrees C), 8 to 10 more minutes. Serve with lemon wedges.

GRILLED RIBEYES WITH GREEK RELISH

Steps:

• For relish, combine tomatoes, onion, olives, cilantro, 2 tablespoons lemon juice, oil and garlic., Drizzle remaining lemon juice over steaks. Grill steaks, covered, over medium heat or broil 4 in. from heat 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 5 minutes before cutting steaks in half. Serve with relish and cheese.

GREEK GRILLED RIBEYE STEAKS

Steps:

• Combine salt, pepper, and oregano in a small bowl. Whisk together the oil and wine and add to spices. Rub steaks on both sides with the mixture and place in a single layer in a shallow pan. Cover and marinate for at least one hour before cooking. (Steaks can be covered and marinated for up to 24 hours.).
• Mix 3 tablespoons of olive oil with the lemon juice or zest and brush the steaks just before cooking.
• Grill to taste over hot coals or Medium heat on a gas grill and brush with oil and lemon mixture a couple of times while cooking.
• Serve with lemon wedges on the side.

GREEK STEAK SANDWICH

Steps:

• In medium bowl, combine yogurt, mayonnaise, cucumber, tomato, oregano and salt.
• Set aside.
• Sprinkle both sides of steak with garlic powder and pepper.
• In large non-stick or lightly oiled skillet, cook steaks for 1- 2 minutes per side or until desired doneness.
• Cover each pita half with lettuce; top each with steak, some sauce and feta and olives, if desired.

GREEK BEEF STEAK

Steps:

• Heat oil in a skillet.
• Dredge the beef in flour mixed with salt and pepper.
• Brown the beef till just browned.
• Meanwhile, combine the wine, garlic, vinegar, sugar, and water in a stockpot.
• Add the browned beef including skillet scrapings.
• Bring to a boil, then reduce heat and simmer for 1 1/2 hours, adding water and stirring when neccessary.
• This recipe makes its own gravy, so goes well with rice, potatoes, or bread.

GREEK-STYLE RIBEYE STEAKS

Steps:

• In a small bowl, combine the first five ingredients; rub onto both sides of steaks. In a large skillet, cook steaks in oil for 7-9 minutes on each side or until meat reaches desired doneness (for medium-rare a thermometer should read 135°; medium, 140°; medium-well, 145°). Sprinkle with lemon juice, cheese and olives. Serve immediately.

GREEK FLANK STEAK

Steps:

• Preheat a charcoal griller (such as Big Green Egg®) to 375 degrees F (175 degrees C) and lightly oil the grate.
• Lay flank steak on a flat work surface. Cut steak from one side through the middle horizontally to within 1/2 inch of the other side. Open the two sides and spread them out like an open book.
• Arrange butcher's twine on a plate, enough to cover the length of the steak. Place each string about 1 inch apart. Place steak on top; season with salt and pepper. Lay down a thick bed of spinach on top. Scatter feta cheese, olives, and bacon over the spinach.
• Roll steak up starting from the edge closest to you, pressing filling down to tighten the roll. Tie with butcher's twine.
• Cook over direct heat, turning at least once, until steak is beginning to firm and is hot and slightly pink in the center, 6 to 7 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).