Sliced Steak & Greek Salad
Cook the Perfect Steak... to slice for your Steak & Greek Salad
After bariatric surgery its not the Quantity but the Quality. I can easily eat high protein steak if it is lean and tender. We are fortunate to have a Fresh Market with wonderful specials for beef and chicken every week. The Hereford Beef Filet is a great value as there's no fat grizzle or waste. I get one 8 to 10 ounce piece of meat for about ten dollars to slice and share. It is a perfect bariatric meal that my husband also loves!
- Steaks should always be at room temperature before they are cooked. Remove your steaks from the refrigerator at least 30 minutes before cooking. Pat them dry with a paper towel. I tie kitchen string around my filets so they cook evenly.
- Preheat your oven to 375°F. On the stovetop, heat an ovenproof frying pan on high heat until it begins to smoke a bit.
- Rub the steaks with olive oil and sprinkle with sea salt and freshly ground pepper.
- When the pan is heated, lay the steaks carefully into the skillet. Crank the fan to high because this method creates smoke as the steak sears.
- Sear for 2 minutes on each side for a nice brown crust. After the second side has seared, flip once more and put the pan directly into the oven to roast for 6 to 8 minutes for medium rare. If you have an instant read thermometer this is 130 degrees.
- Transfer the steaks to a plate and let rest 5 minutes before slicing and serving.
- While your steak is roasting in the oven, add to a big wooden salad bowl; diced cucumbers, grape tomatoes, shaved red onion, sea salt, black pepper, freshly grated lemon zest and toss with olive oil and red wine vinegar.
- Add cubes or crumbles of feta and dish it up on you serving plate with slices of steak.