Minted Middle Eastern Beef Steaks with Cucumber Relish
Total preparation and cooking time: 25 minutes
2 well-trimmed beef ribeye steaks, cut 1 inch thick (about 1-1/2 pounds)
Lemon slices, cucumber slices, fresh mint or flat leaf parsley sprigs (optional)
2 teaspoons dried mint leaves, crushed
2 teaspoons dried oregano leaves, crushed
1/2 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups chopped seeded cucumber
1/3 cup light dairy sour cream
1/4 cup chopped red onion
1 teaspoon freshly grated lemon peel
1/4 teaspoon salt
Combine seasoning ingredients; press evenly into both sides of beef steaks. Let stand in refrigerator 10 minutes.
Meanwhile combine relish ingredients in medium bowl; cover and refrigerate.
Place steaks on grid over medium, ash-covered coals. Grill, uncovered, 11 to 14 minutes for medium rare to medium doneness, turning occasionally. Place steaks on platter; spoon relish next to steaks. Garnish with lemon and cucumber slices and mint sprigs, if desired.
Makes 2 to 4 servings.
Broil Directions: Place steaks on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil 14 to 18 minutes for medium rare to medium doneness, turning once.
Nutrition information per serving (1/2 of recipe): 664 calories; 51 g protein; 11 g carbohydrate; 45 g fat; 1044 mg sodium; 172 mg cholesterol; 8.5 mg niacin; 0.8 mg vitamin B6; 5.9 mcg vitamin B12; 5.8 mg iron; 12.0 mg zinc.
© National Cattlemen's Beef Association,
Cattlemen's Beef Board, and American National CattleWomen, Inc.