Grilled steak with horiatiki reciipe

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  • Yield: 2 Servings
  • Preparation Time: 10 Minutes
  • Cooking Time: 12 Minutes


  • 2 × 125 g steaks (porterhouse or rib-eye fillet)
  • Oil spray
  • Sea salt and ground black pepper, to taste
  • 20 cherry tomatoes, halved
  • 2 medium cucumbers, peeled and sliced
  • 1 small red onion, thinly sliced
  • 16 kalamata olives, pitted
  • 60 g reduced-salt low-fat feta cheese, crumbled
  • 1½ teaspoons extra virgin olive oil
  • 1 teaspoon red wine vinegar
  • ½ teaspoon dried oregano
How to Make It
  1. Heat a barbecue grill-plate or chargrill pan over medium–high heat.
  2. Place the steaks on a plate and lightly spray both sides with oil spray. Season with salt and pepper, if desired.
  3. Grill the steaks for 4–5 minutes or until slightly charred. Turn the steaks over and cook for a further 5 minutes for medium or continue until cooked to your liking. Loosely cover with foil and set aside to rest for 2 minutes.
  4. To make the dressing, whisk the oil, vinegar and oregano together in a small bowl.
  5. Place the tomatoes, cucumber, onion, olives and feta in a large bowl. Drizzle over the dressing and toss gently to combine.
  6. To serve, place the steaks on two serving plates with the Greek salad on the side.

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