Fire up the grill, it’s T-Bone cookin’ time
Made and reviewed by CHARLOTTE ANGELL
Rated by JON ANGELL
For The Advocate



Jon’s Rating: We are cooking on the grill quite a bit since this fad of “sheltering in place” has been popular.

I’m not sure what to think of “Greek” steak. I think of lemon on fish sometimes, but don’t normally think of lemon and steak as a natural combination. The Greek seasonings paired with the salad somehow made the steak a lighter meal suited for the season… Individually… I’m thinking the salad is three and a half while the “Greek” seasoning on steak as more of a two and a half… which averages to three hats.

Greek-Seasoned T-Bone Steaks
With Cucumber and Tomato Salad


From Beef Check-off website: www.beefiswhatsfordinner.com/recipes

This recipe comes from browsing the Beef Check-off website. This is a dangerous thing to do while hungry, they make absolutely everything look great. If they are trying to stimulate interest in the consumption of beef, my antidotal experience tells me that they are succeeding.

Out of the many I picked as possibilities, we landed on one for an iconic T-Bone Steak which is grilled, then sliced and served with a simple Greek salad. We skipped the slicing and opted for whole bone-in steak to be plated.

With the beef month upon us; this one paired with the cucumbers and tomato salad will make a good one for Spring and Summer grilling.

INGREDIENTS:
2 beef T-Bone or Porterhouse Steaks, cut 1 inch thick (about 1 pound each)
1 medium lemon
1 tablespoon Greek seasoning
1 medium cucumber, cut lengthwise in half, then crosswise into thin slices (about 2 cups)
2 cups halved grape tomatoes
1/3 cup crumbled feta cheese
Salt and pepper

COOKING:
Grate peel and squeeze 1 tablespoon juice from lemon. Combine Greek seasoning and lemon peel. Reserve 2 teaspoons mixture for salad. Press remaining mixture evenly onto beef steaks.

Place steaks on grid over medium, ash-covered coals. Grill, covered, 11 to 16 minutes (over medium heat on preheated gas grill, 15 to 19 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.

Our steaks happened to be thinly cut to only three quarters of an inch thick so we adjusted our timing on the grill to nearly half the time for our medium rare steaks. Grilling is more art than science and good art comes after much practice…

Cook's Tip: To broil, place steaks on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil 15 to 20 minutes for medium rare to medium doneness, turning once.

Meanwhile, combine reserved 2 teaspoons seasoning mixture, lemon juice, cucumber, tomatoes and cheese in medium bowl, stirring to combine. Season with salt and pepper, as desired.

Remove bones; carve steaks into slices. Season with salt, as desired. Serve beef with cucumber and tomato salad.