TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 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 tablespoons olive oil
  • 2 garlic cloves, minced
  • 2 beef ribeye steaks (3/4 pound each)
  • 1 cup (4 ounces) crumbled feta cheese

Nutritional 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 fiber), 37g protein.


  1. For relish, combine tomatoes, onion, olives, cilantro, 2 tablespoons lemon juice, oil and garlic.
  2. 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 145°; medium, 160°; well-done, 170°). Let stand 5 minutes before cutting steaks in half. Serve with relish and cheese. Yield: 4 servings.
Originally published as Grilled Ribeyes with Greek Relish in Modern Comfort 2016

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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