At a Glance
- Potato Type: Reds
- Prep Method: BBQ
- Cuisine: Mediterranean
- Yield: 4
- Prep Time:
- Ready Time:
- Cook Time:
Recipe By: United States Potato Board
This recipe is from the © Cattlemen’s Beef Board and American National CattleWomen, Inc.
Ingredients
- 2 well-trimmed boneless beef top loin (strip) steaks, cut 3/4 inch thick (6 to 8 ounces each)
- 1 tablespoon plus 2 teaspoons olive oil, divided
- 3 teaspoons Greek seasoning blend, divided
- 2 large red potatoes cut in 1/2-inch slices
- 2 zucchini (about 6 inches) cut lengthwise in quarters
- 1 cup red seedless grapes, halved
- 1/3 cup pitted kalamata olives, halved
- 2 tablespoons chopped Italian parsley
- 2 tablespoons crumbled reduced-fat feta cheese
Preparation
1. Rub both sides of steaks with 2 teaspoons oil and 2 teaspoons Greek seasoning.
2. Combine potatoes, zucchini, remaining oil and Greek seasoning in medium bowl; toss gently to coat vegetables.
3. Place vegetables in grill basket over medium, ash-covered coals 15 to 20 minutes (over medium heat on gas grill) or until cooked but still firm. Place steaks alongside vegetables on grid over medium, ash-covered coals; grill steaks, covered, 7 to 10 minutes (over medium heat on preheated gas grill, covered, 7 to 10 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
4. Remove vegetables and steaks from grill; cut vegetables into 1/2-inch pieces. Carve steak into thin slices.
5. Combine cooked vegetables, grapes, olives, parsley and feta cheese in medium bowl; stir gently to combine. Serve steak with potato mixture.
Calories: 409 Fat: 15g Cholesterol: 68mg Sodium: 385mg Carbohydrates: 39g Fiber: 4.2g Protein: 30g
