Grilled Steak with Feta & Tomato Salsa Gets Dinner on the Table in 20 Minutes

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Winner winner, STEAK dinner, my friends.

Vertical image of a brown and beige plated of grilled New York strip steak topped with crumbled feta cheese, chopped tomatoes, and herbs, with a silver metal and black plastic set of tongs, on a blue surface, printed with orange and white text at the bottom and near the middle of the frame.

You know those times when you just really want a juicy steak for dinner?

For me, that craving comes as soon as the weather starts to turn from chilly to warm.

The passing of the wintery cold reminds me each year of how much I love being outside, and how much I have missed it. And this craving lasts throughout the summer months, and beyond.

One of my favorite ways to get outside is to grill.

Vertical overhead image of four grilled New York strip steaks topped with herbs, tomato, and feta, on a serving platter with a silver metal and black plastic set of tongs, two blue cloth napkins, and a glass of red wine, on a gray surface.

I’m not really a hiker or biker. There are no group sports that I love to participate in.

Normally, the things I enjoy most about being outdoors involve food. Brunch on the patio, a picnic in the park, or my all-time favorite, firing up the grill while the dogs attack each other like maniacs (in a friendly way, I swear).

There’s nothing like standing at the grill, enjoying that smoky scent that begins to fill your nostrils as you sip a chilled beer. It’s the epitome of happiness.

When the weather is pleasant and I can be outside with my grill, I find myself using it all the freaking time.

I will whip it out throughout the seasons, don’t get me wrong. Even if it’s snowing, you might still hear my grill working away because I can only go so long without that smoky, fiery goodness.

However, running back and forth to the grill when it’s freezing outside isn’t exactly what I would consider an enjoyable experience, is it?

Vertical image of a tan and beige serving platter of grilled steak topped with chopped tomato, feta, and herbs, on a gray surface with a blue cloth napkin, and a glass of red wine in the background, against a mottled dark gray backdrop.

And though I love my recipe for Mediterranean steaks or pan seared NY strips that I can easily make indoors, I will always crave the taste of beef made on the grill while enjoying the outdoors.

I made these steaks the other night and holy WOW did I think they were the best thing in the world. It was a lovely evening, with a warm breeze passing through. The grill was on, the smoke was making its way skyward in wispy tendrils, and the steaks were sizzling.

Something about a steak fresh off the coals makes that beefy goodness taste so much better.

It gives the exterior of the meat additional flavor that you simply can’t get on the stove or in the oven. I love it for burgers, I love it for kebabs and pinwheels, I love it for fajitas. It’s like the grill locks in the flavor of the meat on the inside, with a pure flavor that can only come from fire on the outside.

But the topping for this dish is what really sets it apart.

Vertical image of a black and white plate of steak topped with herbs, feta, and chopped tomato in the foreground with a serving platter containing more beef in soft focus in the background, with silverware and a glass of red wine on a gray surface.

A combination of tomatoes, feta, oil, and balsamic vinegar comes together to provide a tangy, fresh, and slightly creamy mixture that gives the meat a burst of additional flavor. The different textures meld in your mouth and explode across your taste buds.

It’s an ideal meal for any night of the week, especially the busy ones when you need to get dinner on the table fast. This recipe only takes 20 minutes to make from start to finish, and if you time the side dishes right, you can get it all out at the same time, no problem.

Vertical overhead image of a white plate with a black pattern, with a sliced portion of grilled New York strip steak topped with crumbled feta, chopped tomatoes, and herbs, with a knife and fork on the rim of the dish, and a serving platter of more beef in the background, with a glass of red wine at the top right of the frame, on a gray surface with a blue cloth.

You might be wondering what kind of sides work best for this particular main dish and my answer will always be my favorite option: anything that you can grill.

The fire’s already burning. Go for simplicity here.

From grilled vegetables to cornbread baked in a skillet on the grates, the options are endless to pair up with this steak. It’s a fantastic way to feature fresh, seasonal vegetables from your local farmers market, or picked from your garden.

Your favorite salad recipe and a crusty baguette will pair up with this protein entree wonderfully as well.

No matter what you choose, whether you’re grilling in a tanktop and jean shorts or a heavy winter coat, this main dish is versatile enough to go with any of your favorite sides.

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A platter of grilled steak with crumbled feta and tomato salsa, on a gray surface with silverware and two gray-blue cloth napkins.

Grilled Steak with Feta and Tomato Salsa

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  • Author: Meghan Yager
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
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Description

Our juicy and flavorful grilled steak with feta is the best way to get dinner on the table in 20 minutes. It’s an easy recipe for any night.

Ingredients

Scale
  • 4 8-oz steaks, preferably NY strip or similar
  • 1 tsp salt
  • 1 tsp freshly ground black pepper
  • 1/2 tsp olive oil
  • 1/2 cup crumbled feta cheese
  • 3/4 cup seeded diced tomato
  • 1 tsp balsamic vinegar

Instructions

  1. Sprinkle steaks well with salt and pepper on each side.
  2. Place on preheated grill and cook about 4 minutes on each side, or to your preferred level of doneness. Remove from grill and let rest for 5 minutes.
  3. Meanwhile, in a medium-sized bowl, stir together remaining ingredients.
  4. Place each steak on a serving plate. Spoon feta cheese mixture evenly over each steak and serve.
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Category: Steak
  • Method: Grilling
  • Cuisine: Dinner

Keywords: steak, tomato salsa, feta cheese, grilled steak, NY strip

Cooking By the Numbers…

Step 1 – Prep and Measure Ingredients

Seed and dice one large tomato. Measure out 3/4 cup total of the diced tomato.

Measure out all remaining ingredients as listed in the ingredients list.

Overhead horizontal image of two raw steaks on a black ceramic plate, with five red tomatoes on the vine, and small round and square glass dishes of crumbled feta cheese, balsamic vinegar, oil, salt, and p0epper, on a gray surface.

When deciding what type of steak to use for this recipe, we recommend using New York strip, also known as strip loin or top loin steak.

It’s a great steak for grilling and just the right size. You could also get fancy with a ribeye steak, or save a little money with top sirloin steak. Just make sure not to overcook, or it’ll get dry and tough.

Step 2 – Grill

Preheat your grill.

Four steaks grilling on metal grates, with a black background.

Season the steaks with salt and pepper on both sides.

Horizontal overhead image of four steaks with grill marks, on a white plastic cutting board with a black frame, on a gray surface.

Place on the preheated grill and cook for about 4 minutes on each side (more or less depending on your preferred level of doneness). Remove from the grill and set aside to rest for 5 minutes.

Step 3 – Make Topping

Horizontal image of chopped tomatoes, crumbled feta, and balsamic vinegar in a stainless steel bowl, on a gray surface.

While the steaks are resting, add the remaining ingredients to a medium bowl to make the salsa topping.

Horizontal overhead image of a stainless steel bowl containing a chopped tomato and crumbled feta mixture being mixed with a metal spoon, on a gray surface.

Stir them together well to combine.

Horizontal oblique overhead image of a plate of grilled steak topped with chopped tomatoes and feta cheese, on a gray surface.

Place each steak on a plate. Top with the feta mixture and serve.

How Do I Determine the Doneness of My Steaks?

While there are many methods to check doneness without cutting into the steaks, I am always a fan of the meat thermometer. I have a handy thermometer that I use to check the doneness of my steaks.

Here’s a quick breakdown of the internal temperatures for the various levels of steak doneness:

  • Rare – 120-130˚F
  • Medium-Rare – 130-135˚F
  • Medium – 135-145˚F
  • Medium-Well – 145-155˚F
  • Well Done – 155-165˚F

I start checking my steak about 6-7 minutes into grilling because I love mine medium rare and I don’t want to overcook it.

Keep in mind that you will be allowing the steaks to rest for about 5 minutes after removing them from the grill, so the meat will keep cooking a few degrees more before you serve it.

A platter of grilled steak with crumbled feta and tomato salsa, on a gray surface with silverware and two gray-blue cloth napkins.

Check out these other grilling recipes to satisfy your craving:

How do you like your steak cooked? Tell us about your preferred level of doneness and your favorite pairings in the comments below. Please come back and rate the recipe as soon as you try it, too!

Photos by Meghan Yager, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published June 13, 2011. Last updated: April 26, 2021 at 17:01 pm. With additional writing and editing by Allison Sidhu.

Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.

About Meghan Yager

Meghan Yager is a food addict turned food and travel writer with a love for creating uncomplicated, gourmet recipes and devouring anything the world serves up. As the author of the food and travel blog Cake 'n Knife, Meghan focuses on unique foodie experiences from around the world to right at home in your own kitchen.

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