2 beef T-bone or porterhouse steaks, cut 1 inch thick (about 1 lb each)
1 medium lemon
1 T Greek seasoning
1 medium cucumber, cut lengthwise in half, then crosswise into thin slices (about 2 c.)
2 c. halved grape tomatoes
1/3 c. crumbled feta cheese
salt and pepper
1. Grate peel and squeeze 1 T juice from lemon. Combine Greek seasoning and lemon peel. Reserve 2 tsps mixture for salad. Press remaining mixture evenly onto beef steaks.
2. Place steaks on grid over medium, ash-covered coals. Grill, covered, 11-16 minutes (over medium heat on preheated gas grill, 15-19 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
3. Meanwhile, combine reserved 2 tsps seasoning mixture, lemon juice, cucumber, tomatoes and cheese in medium bowl, stirring to combine. Season with salt and pepper, as desired.
4. Remove bones; carve steaks into slices. Season with salt, as desired. Serve beef with cucumber and tomato salad.
We featured this recipe in the June|July 2016 issue of Wisconsin Farm Bureau Federation’s Rural Route. Photo and recipe courtesy of the Wisconsin Beef Council.