Greek-Style Steaks

I made this recipe for the first time tonight. I love it! Curtis said the meal was the best I've ever made.

1 1/2 tsp garlic powder
1 1/2 tsp dried oregano
1 1/2 tsp dried basil
1/2 tsp salt
1/8 tsp pepper
2 beef steaks (1 1/2" thick) - rib-eye or petite sirloin
1 Tbsp olive oil
1 Tbsp lemon juice
2 Tbsp crumbled feta or blue cheese
1 Tbsp sliced ripe olives

In a small bowl, combine the first five ingredients; rub onto both sides of steaks. In a large skillet, cook steaks in oil, turning halfway through. I seared mine in the skillet for 5 minutes on each side and then finished cooking them in the oven on broil. Check for doneness with a meat thermometer. Sprinkle with lemon juice, cheese, and olives. Serve immediately.

Good with pasta salad.

Watch the grocery stores for sales on different cuts of beef - I got two huge sirloins this week at Smith's for $2.99/lb! (They are usually around $6-$8/lb at Harmon's.)

Greek Pasta Salad

1/2 C olive oil
1/4 C red wine vinegar
1/4 C balsamic vinegar
1 1/2 tsp garlic powder
1 1/2 tsp dried basil
1 1/2 tsp dried oregano
3/4 tsp ground black pepper
3/4 tsp white sugar
4 1/2 C cooked rotini
1 C cucumber, chopped
15 cherry tomatoes, halved
1 C sliced red bell pepper
3/4 C crumbled feta cheese
1/2 C chopped green onion
1 (4 oz) can whole black olives
3/4 C sliced pepperoni sausage

In a large bowl, whisk together the first seven ingredients. Add cooked pasta and remaining ingredients, then toss until evenly coated. Cover and chill overnight.

We're having this for dinner tonight with Greek-style steaks and green salad. If you don't like your pasta and feta turning a nice brown color, use white balsamic vinegar or just use all red wine vinegar. Yummy.