Winner winner, STEAK dinner, my friends.
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.
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?
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. 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.
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.
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.
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.Print
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.
- 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
- Sprinkle steaks well with salt and pepper on each side.
- 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.
- Meanwhile, in a medium-sized bowl, stir together remaining ingredients.
- Place each steak on a serving plate. Spoon feta cheese mixture evenly over each steak and serve.
- 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.
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.
Season the steaks with salt and pepper on both sides.
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
While the steaks are resting, add the remaining ingredients to a medium bowl to make the salsa topping.
Stir them together well to combine.
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.
Check out these other grilling recipes to satisfy your craving:
- Pork Chops with Mango Salsa
- Chicken with Peach Chipotle Sauce
- Vegetarian Stuffed Poblano Peppers
- Grilled Lobster Tails
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: December 29, 2019 at 9:23 am. 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.