Greek Herbed Steaks with Feta and Black Olives
This dish takes only a few minutes from start to finish, which makes it perfect for those days when you don’t want to spend a lot of time cooking. Feta is a wonderful, fresh goat’s milk cheese that is usually well tolerated by most ICers. Try to find feta that is packed “as is”, in other words not the type that comes in brine (if that’s all you have though, just rinse the feta under gently running cold water for a few moments to rinse off the juices that it came in).
I find my bladder best handles olives (this applies to both black and green) that are the type you’d most often associate with Christmas dinners and martinis. The ones that come in glass jars or tins, as opposed to (albeit delicious) olives that come swimming in a brine bath. I rinse all olives before I use just to be on the bladder safe side. But if you cannot eat olives, don’t worry this dish is still fantastic without them.
You could add or change the dried spices if you like, and serve this with a few fresh basil leaves on top. This recipe can be multiplied endlessly, and is also great – olives and all – in a pita bread.
Greek Herbed Steaks with Feta and Black Olives
2 rib eye beefsteaks, about half a pound (225 grams) each
1 ½ tsp garlic powder
1 ½ tsp dried basil leave, crushed
1 ½ tsp oregano leaves, crushed
¼ tsp salt (optional)
¼ tsp freshly cracked black pepper (optional)
1 tbsp olive oil
4 tbsp fresh feta cheese, crumbled
2 tbsp pitted black olives, finely chopped (optional)
In a small mixing bowl combine the herbs and seasonings, press this mixture firmly over the two steaks. In a frying pan (or a griddle) over medium-high heat up the olive oil for about half a minute and add in the steaks.
Cook for until desired doneness is reached (medium will probably take about six to eight minutes), turning over only once.
Transfer the cooked steaks to two plates and top each one with half of the feta and half of the black olives. Serve warm.
Serves 2 people