Today's take on steak is less saucy, more fresh. The sunny flavors of Mediterranean meal inspired this lemon-splashed grilled steak. Top your strips with creamy avocado and crumbly feta.
2 - teaspoons smoked paprika
1 - teaspoon packed brown sugar
2 - tablespoons extra virgin olive oil
4 - top loin (strip) steaks, cut 1 inch thick (about 12 oz. each)
2 - lemons, halved
1 - avocado, seeded, peeled, and sliced
4 - ounces feta cheese, crumbled
Feta cheese wedges (optional)
1 - teaspoon finely shredded lemon peel
For rub, stir together paprika, sugar, 1 tsp. salt, and 1/2 tsp. pepper. Coat steaks with 1 Tbsp. oil; rub mixture on both sides. Let stand at room temperature 30 minutes.
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 degrees 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.)
Serve with lemons, avocado, and feta. Sprinkle oregano and lemon peel; drizzle remaining oil. Serves 8.
NUTRITION FACTS (Mediterranean Strip Steaks)
Per serving: 340 kcal , 18 g fat (6 g sat. fat , 1 g polyunsaturated fat , 8 g monounsaturated fat ), 97 mg chol. , 479 mg sodium , 5 g carb. , 2 g fiber , 2 g sugar , 40 g pro.