Who said impressive dishes have to be complicated? Iconic T-Bone Steak is grilled then sliced and served with a simple Greek salad.

Greek –Seasoned T-Bone Steaks with Tomato and Cucumber Salad
  • 35 to 40 minutes
  • Makes 4 servings
  • Quick Fix

Greek-Seasoned T-Bone Steaks with Cucumber and Tomato Salad

Ingredients

  • 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

Instructions

  • 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.


  • Test Kitchen Tips 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.