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Horizontal image of a white dinner plate with an encrusted New York strip and a side of assorted baby potatoes.

Mediterranean Steaks with Spinach, Feta, and Sun-Dried Tomato Pesto

  • Author: Meghan Yager
  • Total Time: 32 minutes
  • Yield: 4 servings 1x


The crust on these Mediterranean steaks creates a flavorful new take on the classic protein entree. The topping is simple, but the flavor is sure to wow.


  • 1 teaspoon olive oil (plus 1 teaspoon if using fresh spinach)
  • 1 pound fresh spinach leaves (or one 10-ounce package frozen)
  • 4 New York strip steaks (2 1/2-3 pounds)
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 1/4 cup crumbled feta cheese
  • 2 tablespoons sun-dried tomato pesto
  • 1/4 cup Italian seasoned breadcrumbs


  1. If you are using frozen spinach, thaw it completely and squeeze out all excess moisture. Add to a bowl and set aside. Skip the next step if you use frozen spinach.
  2. If you are using fresh spinach, add 1 teaspoon olive oil to a medium-sized skillet over medium-high heat. Once it’s hot, add the spinach. Turn the leaves over in the pan a couple of times to coat them in oil. Cover the pan and cook for 1 minute, stir, then cook for another minute. Remove from heat and transfer to a bowl. Set aside. 
  3. Season steaks on both sides with salt and pepper. Heat a large cast iron skillet or other oven-safe skillet over medium-high heat and coat the pan with a teaspoon of olive oil. Once it’s hot, add the steaks and cook 2-3 minutes per side.
  4. Preheat broiler.
  5. While the steaks are cooking, add the feta, pesto, and breadcrumbs to the bowl of spinach. Stir to combine.
  6. Cover the steaks evenly with the spinach mixture. Place the skillet under the broiler for about 5-7 minutes, until a lightly browned crust forms on top. Remove from the oven and serve immediately.
  • Prep Time: 5 minutes
  • Cook Time: 17 minutes
  • Category: Steak
  • Method: Stovetop
  • Cuisine: Beef

Keywords: Mediterranean, steak, pesto, feta, spinach, sun-dried tomato