Grilled Ribeyes with Greek Relish Recipe

Grilled Ribeyes with Greek Relish Recipe
Grilled Ribeyes with Greek Relish Recipe photo by Taste of Home
Publisher Photo

Grilled Ribeyes with Greek Relish Recipe

Be the first to add a review
Publisher Photo
The classic Grecian flavors of olives, feta cheese and tomatoes are a surefire hit. Combine them to complement a perfectly grilled steak, and it’s magic. —Mary Lou Cook, Welches, OR
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 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 crumbled feta cheese

Directions

For relish, combine tomatoes, onion, olives, cilantro, 2 tablespoons lemon juice, oil and garlic.
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, p44

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.

  • 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 crumbled feta cheese
  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, p44

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forGrilled Ribeyes with Greek Relish

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review