Greek Steak    

Donna, a friend of my wife Nancy is getting married soon.  Donna's fiancé, Pontelis (pont-a-lee), is from Greece.  During a recent visit with Donna and Pontelis, Nancy was made a few traditional Greek meals.  Since then, she's been on a Greek food kick, having me make whatever I can Greek style.  So far, it's been fun.  Pontelis made her some Greek Steak and a Greek salad, but she didn't get the recipes.  And I couldn't find a Greek Steak recipe online anywhere, so I spoke to a Greek friend of mine and he gave me the basics and from there, this dish was born.  Click here for my Greek Salad recipe.

Ingredients

1 to 2 pound thin cut beef steaks, I've used rib eye so far

	1 cup olive oil
	1 tablespoon minced garlic
	1 tablespoon minced onion
	1 tablespoon minced tomato (I am trying this ingredient for the first time, just for color, consider it very optional)
	1 tablespoon dried oregano
	1 tablespoon dried rosemary
	1 teaspoon salt
	1/2 teaspoon course ground black pepper

	2 additional tablespoons olive oil
	4 tablespoons fresh lemon juice

Steps

• Place meat in a gallon size Ziplock^® bag or spread out over a large glass lasagna or cake pan
• Combine all marinade ingredients together in a small glass bowl or tall drinking glass and mix thoroughly
• Pour marinade into bag with meat or over meat in glass pan.  Seal bag, removing air and work marinade into meat or spoon marinade over meat to cover well, if using glass pan
• Marinate for at least 2 hours.  If marinating more than 2 hours, do so in refrigerator
  
  
• Preheat oven to 400º F and on the stove, heat a heavy (oven proof - optional) frying pan to medium high heat.  I prefer to use a large hard anodized pan.  I do not prefer to use a non-stick pan for this recipe
• When the pan is hot, add the 2 additional tablespoons of olive oil.  When oil is hot, begin adding steaks in a single layer.  If they won't all fit, cook them in batches
• For the oven finishing method (my preference), quickly sear/brown steaks on both sides, pour in lemon juice, then place pan of seared steaks on top rack of 400º oven for about 10 to 15 minutes until steaks are heated through to desired doneness
• For the stove finishing method, reduce heat to medium after searing, pour in lemon juice and continue to cook steaks until desired doneness
  

As I continue to make and refine this dish, I will update this recipe.  If you have a real Greek Steak recipe, please send it to me.

Serves 3-6, depending on whether you use 1 or 2 pounds of steak

Recipe by Jim Beletti - March, 2003

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Copyright (C) 1998-2003 J. D. Beletti, All rights reserved

Last revised: May 02, 2005 04:12 PM