Tuesday, September 7, 2010

Greeks attack

After having an amazing dinner at the Greek Islands in Indy, my hubby and I want more Greek food. So I went hunting. Going to try these tonight. Helps that there's 30mph winds today so won't be doing the steaks I bought on the grill.

Greek Salad (will of course omit things Chris won't eat)
1 to 1-1/2 heads/bunches romaine lettuce, washed, cut in half down center rib, then cut across in 1/2" wide strips
1/2 small red onion sliced to 1/8" and left in rings or half rings
1 medium cucumber, peeled, quartered lengthwise, seeded and cut in 1" lengths
2 medium ripe vine tomatoes, cored, sliced into 8 wedges and seeded
1 small green bell pepper, sliced into thin (1/8") rings and seeded
8 ounces crumbled feta cheese
20 pitted kalamata olives
1 cup olive oil
1 tablespoon minced garlic
5 tablespoons lemon juice
6 tablespoons dried oregano
1/2 teaspoon course ground black pepper
Combine dressing ingredients in glass jar, a small glass bowl or tall drinking glass and mix thoroughly
Toss salad ingredients into large salad serving bowl
When you are ready to serve, drizzle dressing over top of salad, lightly toss, then add cheese and olives to top of salad

Greek Steak
1 to 2 pound thin cut beef steaks, I've used rib eye so far
1 cup olive oil
1 tablespoon minced garlic
1 tablespoon minced onion
1 tablespoon minced tomato (I am trying this ingredient for the first time, just for color, consider it very optional)
1 tablespoon dried oregano
1 tablespoon dried rosemary
1 teaspoon salt
1/2 teaspoon course ground black pepper
2 additional tablespoons olive oil
4 tablespoons fresh lemon juice
Place meat in a gallon size Ziplock® bag or spread out over a large glass lasagna or cake pan
Combine all marinade ingredients together in a small glass bowl or tall drinking glass and mix thoroughly
Pour marinade into bag with meat or over meat in glass pan. Seal bag, removing air and work marinade into meat or spoon marinade over meat to cover well, if using glass pan. Marinate for at least 2 hours. If marinating more than 2 hours, do so in refrigerator
Preheat oven to 400º F and on the stove, heat a heavy (oven proof - optional) frying pan to medium high heat. When the pan is hot, add the 2 additional tablespoons of olive oil. When oil is hot, begin adding steaks in a single layer. If they won't all fit, cook them in batches
For the oven finishing method, quickly sear/brown steaks on both sides, pour in lemon juice, then place pan of seared steaks on top rack of 400º oven for about 10 to 15 minutes until steaks are heated through to desired doneness
For the stove finishing method, reduce heat to medium after searing, pour in lemon juice and continue to cook steaks until desired doneness
Serves 3-6, depending on whether you use 1 or 2 pounds of steak

And of course have to have these too :) Greek Potatoes

Next I need to find good recipes for Pastitsio and Souvlaki with Tzatziki (what we had at the restaurant). The ones I linked to above may work :)

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