Grilled Ribeyes with Greek Relish
“The classic Grecian flavours of olives, feta cheese and tomatoes are a surefire hit. Combine them to complement a perfectly grilled steak, and it’s magic.” —Mary Lou Cook, Welches, Oregon
| Servings | Prep Time |
| 4servings | 30minutes |
| Servings | Prep Time |
| 4servings | 30minutes |
Ingredients
- 4 plum tomatoes seeded and chopped
- 1 cup chopped red onion
- 2/3 cup pitted Greek olives
- 1/4 cup minced fresh cilantro
- 1/4 cup lemon juice divided
- 2 tbsp olive oil
- 2 garlic cloves minced
- 2 beef ribeye steaks 3/4 pound each
- 1 cup crumbled feta cheese
Portions: servings
Units:
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Ingredients
Portions: servings
Units:
|
Instructions
- 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.
Recipe Notes
Nutrition Facts
4 ounces cooked beef with 2/3 cup relish and 1/4 cup cheese: 597 calories, 44g fat (16g saturated fat), 115mg cholesterol, 723mg sodium, 11g carbohydrate (4g sugars, 3g fibre), 37g protein.
