Mediterranean Strip Steaks
ACTIVE: 20 minutes TOTAL: 60 minutes
The robust flavors of the Mediterranean—lemons, olive oil, feta cheese and oregano—
complement smoky paprika and brown sugar-rubbed steaks.
2 teaspoons smoked paprika
1 teaspoon packed brown sugar
1 teaspoon salt
½ teaspoon ground pepper
2 tablespoons extra virgin olive oil, divided
4 top loin (strip) steaks, cut 1 inch thick (about 12 oz. each)
2 lemons, halved
1 avocado, sliced
4 ounces feta cheese, crumbled
Feta cheese wedges (optional)
Fresh chopped oregano
1 teaspoon finely shredded lemon peel
1. For rub, stir together paprika, sugar, salt and pepper. Coat steaks with 1 tablespoon oil;
rub mixture on both sides of the meat. Let stand at room temperature 30 minutes.
2. For charcoal grill, arrange medium-hot coals on one side of grill. Place steaks on rack
directly over coals. Cover and lightly sear on both sides, 5 to 6 minutes. Move to unheated
side of grill. Cover and grill 4 to 5 minutes more for medium rare (145°F). Remove; let
stand 5 minutes. Grill lemon halves, cut side down, directly over coals, 2 minutes. (For gas
grill, preheat grill. Adjust heat for indirect cooking. Grill as above.)
3. Serve with lemons, avocado and feta. Sprinkle with oregano and lemon peel; drizzle
Calories 340, Fat 18g (sat 6g), Cholesterol 97mg, Carbs 5g, Fiber 2g, Total sugars 2g,
Protein 40g, Sodium 479mg, Potassium 607mg.
Tip: An oiled grill rack keeps your food from sticking. Once your grill is good and hot,
dip a folded paper towel in a little oil, hold it with tongs and rub it over the rack.