Greek Steak

What you will need:

Steak I have used Ribeye and New York Strip. We have had best results with the thin cut steaks approx 1/2" thick, the thicker steaks tend to take away from all the other flavors that are in this recipe.

Half a lemon per steak being cooked

3/4 cup to 1 cup Pitted Kalamata Olives roughly chopped (these are a bear to chop so you will need a sharp knife)

4 oz.Crumbled Feta cheese

Olive oil

Dry or fresh basil

Preparation:

Marinade mix olive oil and basil. if using dry basil  I would guess I use about 2 tsp. of dry basil and a 1/4 cup of oil.

Marinate steaks in olive oil basil mix for about a 1/2 hour.  Remove steaks from marinade and pour marinade into a large frying pan. Make sure the pan is large enough for there to be space between the steaks.  If the steaks are to close to one another they will not fry up as well.  If you don't have a large enough pan fry the steaks seperately.  It is ok to make more of the olive oil basil mix if needed. Heat oil and pan fry the steaks to desired doneness (remember steaks will continue to cook for about 5 to 10 minutes once they have been removed from the pan)  Allow steaks to rest for that 5 to 10 minutes.

While steaks are marinating mix chopped olives and feta cheese, mix well to get a uniform olive and cheese mixture.

Once steaks are done resting, smother the steaks with olive and feta cheese mixture and squeeze half a lemon over each steak and serve. Make sure to watch for the lemon seeds they like to snuggle into the cheese mixture and hide and then it is one ugly bite for your unlucky diner.

This meal goes great with a rice pilaf and a steamed vegetable. 

Your first bite of steak will be a flavor explosion and you might even think what the hell is this, but give it another bite and another and soon it will be gone and you will be wondering if Greek steak would be ok to have for dinner two nights in a row.  Corinne after her first bite was not sure if she was a fan, but she is a trooper and took another bite and then another and now we find ourselves craving Greek steaks.

Make sure your sides are low on the flavor side there is so much flavor in the steak you don't want to overload your senses. Thank you Corinne.

This will yield approximately 3 to 4 8oz. steaks.

Pictured with white rice and steamed carrot medley.