Steak with Feta
April 14, 2010
After a long hiatus, I have a blog entry. Yes, I am still cooking but not blogging about it so much lately. But I felt I needed to blog about this! My husband got a new grill a couple months ago and now that the weather is warming up, we’re finally able to use it. I had bookmarked this recipe a while back and decided to give it a try a couple days ago. It was really good and a bit different that just any old grilled steak. We both enjoyed it! The feta gives the steak a nice bite.
Steak with Feta
Greek Marinade (below)
2 pound beef boneless sirloin steak, about 1 inch thick (I used filets)
2 medium red onions, cut into 1/2-inch slices (I omitted)
1 package (4 ounces) crumbled feta cheese
Chopped fresh parsley, if desired
In shallow glass or plastic dish or resealable plastic food storage bag, make Greek Marinade. Pierce beef with fork several times on both sides. Add beef and onions to marinade; turn to coat. Cover dish or seal bag and refrigerate, turning beef occasionally, at least 8 hours but no longer than 24 hours.
Heat coals or gas grill for direct heat. Remove beef from marinade; reserve marinade.
Cover and grill beef and onions over medium heat 15 to 20 minutes for medium beef doneness, brushing occasionally with marinade and turning once. Discard remaining marinade.
Cut beef across grain into thin slices. Sprinkle beef with feta and parsley; serve with onion slices.
1/2 cup dry red wine or beef broth
1 tablespoon packed brown sugar
3 tablespoons olive oil or vegetable oil
1 1/2 teaspoons dried oregano leaves
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
2 cloves garlic, finely chopped
In small bowl, mix all ingredients. About 3/4 cups.
Betty Crocker Grilling Made Easy, p. 54