Grilled Steaks with Greek Relish Recipe
Grilled Steaks with Greek Relish Recipe photo by Taste of Home
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Grilled Steaks with Greek Relish Recipe

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My ribeye steak showcases the flavors of Greece my husband and I were introduced to while on a cruise. We like it with pita bread and hummus. —Mary Lou Cook, Welches, Oregon
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 2 servings


  • 2 plum tomatoes, seeded and chopped
  • 1/2 cup chopped red onion
  • 1/3 cup pitted Greek olives
  • 2 tablespoons minced fresh cilantro
  • 2 tablespoons lemon juice, divided
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 1 beef ribeye steak (3/4 pound)
  • 1/2 cup crumbled feta cheese

Nutritional Facts

4 ounces cooked steak with 2/3 cup relish and 2 tablespoons cheese: 562 calories, 42g fat (14g saturated fat), 108mg cholesterol, 587mg sodium, 10g carbohydrate (4g sugars, 2g fiber), 34g protein.


  1. For relish, in a small bowl, combine tomatoes, onion, olives, cilantro, 1 tablespoon lemon juice, oil and garlic.
  2. Drizzle remaining lemon juice over steak. Grill steak, 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 in half. Serve with relish and cheese. Yield: 2 servings.
Originally published as Grilled Steaks with Greek Relish in Taste of Home April/May 2016, p61

Full-Bodied Red Wine

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

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havingfunwithmyfamily User ID: 7043692 246764
Reviewed Apr. 8, 2016

"I loved this dish. I typically don't eat a lot of red meat, but I surprised the family with some delicious steak dinners on vacation and this was one of them. It was a huge hit. Everyone looked forward to steak sandwiches for lunch the next day from the yummy leftovers. The relish was amazing. I think I'll use it for other grilling dishes, as well. Thank you for an amazing recipe."

maricam3 User ID: 6535799 245426
Reviewed Mar. 14, 2016

"I thought there were too much onion in the salsa, so next time I will use 1/4 cup instead of 1/2 cup."

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