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Grilled Ribeyes with Greek Relish

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, Oregon
  • 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 crumbled feta cheese


  • 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 135°; medium, 140°; medium-well, 145°). Let stand 5 minutes before cutting steaks in half. Serve with relish and cheese.
Nutrition 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.

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