Recipe: Grilled Strip Steak with Olives and Feta

GRILLED STRIP STEAK WITH OLIVES AND FETA

Serves 4.

Note: Adapted from "Grilling Basics: A Step-by-Step Guide to Delicious Recipes" by Linda Johnson Larsen.

• 4 strip steaks (or other favorite steak), about 6 oz. each

• 1/2 c. canola or olive oil

• 3 tbsp. balsamic vinegar

• 1 tbsp. red wine vinegar

• 1 tsp. kosher salt

• 1/2 tsp. black pepper

• 2 tbsp. unsalted butter

• 1 small onion, finely chopped

• 1/4 c. chopped oil-packed sun-dried tomatoes

• 1/2 c. sliced mixed green and kalamata olives

• 1/2 c. crumbled feta cheese, optional

Directions

Cut several slits on the fat side of the strip steaks so they don't curl when grilling. Place the steaks in a plastic bag. In a small bowl whisk together the oil, vinegars, 1 minced or crushed garlic clove, salt and pepper.

Pour half of the marinade over the steaks in the bag. Seal the bag and refrigerate at least 3 hours or overnight. Cover and refrigerate the other half of the marinade.

Remove the steaks from the marinade and discard the marinade. Let steaks sit at room temperature while you make the topping.

In a small skillet, melt the butter over medium heat. Add 3 minced garlic cloves and sauté 1 minute. Add the onions and sauté until soft. Stir in the sun-dried tomatoes, oregano, olives and feta and sauté 2 minutes. Remove from heat and set aside.

Oil the grill grate. Place the steaks on the grill and grill 5 minutes or until you get good grill marks. If desired, turn on an angle and cook 1 to 2 minutes to get nice cross-hatch marks. Turn and continue grilling until the steak is cooked to the desired degree of doneness. Cover with the topping and drizzle with remaining marinade, if desired.

Nutrition information per serving of 5-ounce steak:

Calories422Fat23 gSodium641 mg