Tag Archives: feta

Grilled New York Strip Steaks with Tomato, Olive & Feta Relish

Grilled New York Strip Steaks with Tomato, Olive & Feta Relish

Grilled New York Strip Steaks with Tomato, Olive & Feta Relish

Treat yourself to a tender New York Strip Steak without having to go to a fancy restaurant. This easy and delicious recipe is perfect for any occasion that deserves something extra special on the table!

Watch the video recipe here, and get the weekly ad here.

Prep: 20 minutes plus marinating and standing

Grill: 10 minutes • Serves: 4

4          boneless New York strip steaks (about 6 ounces each)

1          tablespoon crushed garlic

½         cup red wine

2½       tablespoons olive oil

1          tablespoon chopped fresh flat-leaf parsley

½         teaspoon salt

¾         teaspoon ground black pepper

1          medium shallot, finely chopped

3          medium vine-ripened tomatoes, diced

1/3       cup drained and quartered kalamata olives

1          tablespoon drained capers

1          tablespoon red wine vinegar

½         cup crumbled feta cheese

1. Cut slits in fat on sides of steaks; place steaks in a single layer in a glass dish. In a small bowl, whisk 2 teaspoons garlic, wine, 2 tablespoons oil, 1½ teaspoons parsley, salt, and ½ teaspoon pepper; pour over steaks. Cover and refrigerate at least 1 or up to 4 hours, turning steaks once halfway through marinating.

2. Remove steaks from marinade; discard marinade. Let stand at room temperature 30 minutes.

3. Prepare outdoor grill for direct grilling over medium-high heat. In a large skillet, cook shallot and remaining 1 teaspoon garlic and ½ tablespoon oil over medium heat 2 minutes or until shallots begin to soften, stirring occasionally. Add tomatoes, olives, and capers; cook 2 minutes, stirring occasionally. Remove from heat; stir in vinegar and remaining 1½ teaspoons parsley and ¼ teaspoon pepper. Fold in cheese; cover to keep warm.

4. Place steaks on hot grill rack; cook, covered, 10 minutes or until internal temperature reaches 135° for medium-rare, turning once. Transfer steaks to cutting board; tent with aluminum foil and let stand 10 minutes. (Internal temperature will rise to 145° upon standing.) Serve steaks with Tomato, Olive & Feta Relish.

Approximate nutritional values per serving: 572 Calories, 38g Fat (12g Saturated), 127mg Cholesterol, 890mg Sodium, 9g Carbohydrates, 1g Fiber, 4g Sugars, 0g Added Sugars, 41g Protein

Chef Tips

Cutting slits in the fat sides of the steaks prevents them from curling during cooking.
To create crosshatch marks on steaks, turn the steaks a quarter turn halfway through the grilling time on each side.

Grilled New York Strip Steaks with Tomato, Olive & Feta Relish

Grilled New York Strip Steaks with Tomato, Olive & Feta Relish

Grilled New York Strip Steaks with Tomato, Olive & Feta Relish

Treat yourself to a tender New York Strip Steak without having to go to a fancy restaurant. This easy and delicious recipe is perfect for any occasion that deserves something extra special on the table!

Watch the video recipe here, and get the weekly ad here.

Prep: 20 minutes plus marinating and standing

Grill: 10 minutes • Serves: 4

4          boneless New York strip steaks (about 6 ounces each)

1          tablespoon crushed garlic

½         cup red wine

2½       tablespoons olive oil

1          tablespoon chopped fresh flat-leaf parsley

½         teaspoon salt

¾         teaspoon ground black pepper

1          medium shallot, finely chopped

3          medium vine-ripened tomatoes, diced

1/3       cup drained and quartered kalamata olives

1          tablespoon drained capers

1          tablespoon red wine vinegar

½         cup crumbled feta cheese

1. Cut slits in fat on sides of steaks; place steaks in a single layer in a glass dish. In a small bowl, whisk 2 teaspoons garlic, wine, 2 tablespoons oil, 1½ teaspoons parsley, salt, and ½ teaspoon pepper; pour over steaks. Cover and refrigerate at least 1 or up to 4 hours, turning steaks once halfway through marinating.

2. Remove steaks from marinade; discard marinade. Let stand at room temperature 30 minutes.

3. Prepare outdoor grill for direct grilling over medium-high heat. In a large skillet, cook shallot and remaining 1 teaspoon garlic and ½ tablespoon oil over medium heat 2 minutes or until shallots begin to soften, stirring occasionally. Add tomatoes, olives, and capers; cook 2 minutes, stirring occasionally. Remove from heat; stir in vinegar and remaining 1½ teaspoons parsley and ¼ teaspoon pepper. Fold in cheese; cover to keep warm.

4. Place steaks on hot grill rack; cook, covered, 10 minutes or until internal temperature reaches 135° for medium-rare, turning once. Transfer steaks to cutting board; tent with aluminum foil and let stand 10 minutes. (Internal temperature will rise to 145° upon standing.) Serve steaks with Tomato, Olive & Feta Relish.

Approximate nutritional values per serving: 572 Calories, 38g Fat (12g Saturated), 127mg Cholesterol, 890mg Sodium, 9g Carbohydrates, 1g Fiber, 4g Sugars, 0g Added Sugars, 41g Protein

Chef Tips

Cutting slits in the fat sides of the steaks prevents them from curling during cooking.
To create crosshatch marks on steaks, turn the steaks a quarter turn halfway through the grilling time on each side.

Grilled New York Strip Steaks with Tomato, Olive & Feta Relish

Grilled New York Strip Steaks with Tomato, Olive & Feta Relish

Grilled New York Strip Steaks with Tomato, Olive & Feta Relish

Treat yourself to a tender New York Strip Steak without having to go to a fancy restaurant. This easy and delicious recipe is perfect for any occasion that deserves something extra special on the table!

Watch the video recipe here, and get the weekly ad here.

Prep: 20 minutes plus marinating and standing

Grill: 10 minutes • Serves: 4

4          boneless New York strip steaks (about 6 ounces each)

1          tablespoon crushed garlic

½         cup red wine

2½       tablespoons olive oil

1          tablespoon chopped fresh flat-leaf parsley

½         teaspoon salt

¾         teaspoon ground black pepper

1          medium shallot, finely chopped

3          medium vine-ripened tomatoes, diced

1/3       cup drained and quartered kalamata olives

1          tablespoon drained capers

1          tablespoon red wine vinegar

½         cup crumbled feta cheese

1. Cut slits in fat on sides of steaks; place steaks in a single layer in a glass dish. In a small bowl, whisk 2 teaspoons garlic, wine, 2 tablespoons oil, 1½ teaspoons parsley, salt, and ½ teaspoon pepper; pour over steaks. Cover and refrigerate at least 1 or up to 4 hours, turning steaks once halfway through marinating.

2. Remove steaks from marinade; discard marinade. Let stand at room temperature 30 minutes.

3. Prepare outdoor grill for direct grilling over medium-high heat. In a large skillet, cook shallot and remaining 1 teaspoon garlic and ½ tablespoon oil over medium heat 2 minutes or until shallots begin to soften, stirring occasionally. Add tomatoes, olives, and capers; cook 2 minutes, stirring occasionally. Remove from heat; stir in vinegar and remaining 1½ teaspoons parsley and ¼ teaspoon pepper. Fold in cheese; cover to keep warm.

4. Place steaks on hot grill rack; cook, covered, 10 minutes or until internal temperature reaches 135° for medium-rare, turning once. Transfer steaks to cutting board; tent with aluminum foil and let stand 10 minutes. (Internal temperature will rise to 145° upon standing.) Serve steaks with Tomato, Olive & Feta Relish.

Approximate nutritional values per serving: 572 Calories, 38g Fat (12g Saturated), 127mg Cholesterol, 890mg Sodium, 9g Carbohydrates, 1g Fiber, 4g Sugars, 0g Added Sugars, 41g Protein

Chef Tips

Cutting slits in the fat sides of the steaks prevents them from curling during cooking.
To create crosshatch marks on steaks, turn the steaks a quarter turn halfway through the grilling time on each side.

Grilled New York Strip Steaks with Tomato, Olive & Feta Relish

Grilled New York Strip Steaks with Tomato, Olive & Feta Relish

Grilled New York Strip Steaks with Tomato, Olive & Feta Relish

Treat yourself to a tender New York Strip Steak without having to go to a fancy restaurant. This easy and delicious recipe is perfect for any occasion that deserves something extra special on the table!

Watch the video recipe here, and get the weekly ad here.

Prep: 20 minutes plus marinating and standing

Grill: 10 minutes • Serves: 4

4          boneless New York strip steaks (about 6 ounces each)

1          tablespoon crushed garlic

½         cup red wine

2½       tablespoons olive oil

1          tablespoon chopped fresh flat-leaf parsley

½         teaspoon salt

¾         teaspoon ground black pepper

1          medium shallot, finely chopped

3          medium vine-ripened tomatoes, diced

1/3       cup drained and quartered kalamata olives

1          tablespoon drained capers

1          tablespoon red wine vinegar

½         cup crumbled feta cheese

1. Cut slits in fat on sides of steaks; place steaks in a single layer in a glass dish. In a small bowl, whisk 2 teaspoons garlic, wine, 2 tablespoons oil, 1½ teaspoons parsley, salt, and ½ teaspoon pepper; pour over steaks. Cover and refrigerate at least 1 or up to 4 hours, turning steaks once halfway through marinating.

2. Remove steaks from marinade; discard marinade. Let stand at room temperature 30 minutes.

3. Prepare outdoor grill for direct grilling over medium-high heat. In a large skillet, cook shallot and remaining 1 teaspoon garlic and ½ tablespoon oil over medium heat 2 minutes or until shallots begin to soften, stirring occasionally. Add tomatoes, olives, and capers; cook 2 minutes, stirring occasionally. Remove from heat; stir in vinegar and remaining 1½ teaspoons parsley and ¼ teaspoon pepper. Fold in cheese; cover to keep warm.

4. Place steaks on hot grill rack; cook, covered, 10 minutes or until internal temperature reaches 135° for medium-rare, turning once. Transfer steaks to cutting board; tent with aluminum foil and let stand 10 minutes. (Internal temperature will rise to 145° upon standing.) Serve steaks with Tomato, Olive & Feta Relish.

Approximate nutritional values per serving: 572 Calories, 38g Fat (12g Saturated), 127mg Cholesterol, 890mg Sodium, 9g Carbohydrates, 1g Fiber, 4g Sugars, 0g Added Sugars, 41g Protein

Chef Tips

Cutting slits in the fat sides of the steaks prevents them from curling during cooking.
To create crosshatch marks on steaks, turn the steaks a quarter turn halfway through the grilling time on each side.

Grilled New York Strip Steaks with Tomato, Olive & Feta Relish

Grilled New York Strip Steaks with Tomato, Olive & Feta Relish

Grilled New York Strip Steaks with Tomato, Olive & Feta Relish

Treat yourself to a tender New York Strip Steak without having to go to a fancy restaurant. This easy and delicious recipe is perfect for any occasion that deserves something extra special on the table!

Watch the video recipe here, and get the weekly ad here.

Prep: 20 minutes plus marinating and standing

Grill: 10 minutes • Serves: 4

4          boneless New York strip steaks (about 6 ounces each)

1          tablespoon crushed garlic

½         cup red wine

2½       tablespoons olive oil

1          tablespoon chopped fresh flat-leaf parsley

½         teaspoon salt

¾         teaspoon ground black pepper

1          medium shallot, finely chopped

3          medium vine-ripened tomatoes, diced

1/3       cup drained and quartered kalamata olives

1          tablespoon drained capers

1          tablespoon red wine vinegar

½         cup crumbled feta cheese

1. Cut slits in fat on sides of steaks; place steaks in a single layer in a glass dish. In a small bowl, whisk 2 teaspoons garlic, wine, 2 tablespoons oil, 1½ teaspoons parsley, salt, and ½ teaspoon pepper; pour over steaks. Cover and refrigerate at least 1 or up to 4 hours, turning steaks once halfway through marinating.

2. Remove steaks from marinade; discard marinade. Let stand at room temperature 30 minutes.

3. Prepare outdoor grill for direct grilling over medium-high heat. In a large skillet, cook shallot and remaining 1 teaspoon garlic and ½ tablespoon oil over medium heat 2 minutes or until shallots begin to soften, stirring occasionally. Add tomatoes, olives, and capers; cook 2 minutes, stirring occasionally. Remove from heat; stir in vinegar and remaining 1½ teaspoons parsley and ¼ teaspoon pepper. Fold in cheese; cover to keep warm.

4. Place steaks on hot grill rack; cook, covered, 10 minutes or until internal temperature reaches 135° for medium-rare, turning once. Transfer steaks to cutting board; tent with aluminum foil and let stand 10 minutes. (Internal temperature will rise to 145° upon standing.) Serve steaks with Tomato, Olive & Feta Relish.

Approximate nutritional values per serving: 572 Calories, 38g Fat (12g Saturated), 127mg Cholesterol, 890mg Sodium, 9g Carbohydrates, 1g Fiber, 4g Sugars, 0g Added Sugars, 41g Protein

Chef Tips

Cutting slits in the fat sides of the steaks prevents them from curling during cooking.
To create crosshatch marks on steaks, turn the steaks a quarter turn halfway through the grilling time on each side.

arugula salad with peaches blackberries and feta crumbles on a white plate

Peach & Blackberry Summer Salad

arugula salad with peaches blackberries and feta crumbles on a white plate

This peach and blackberry summer salad will quickly become one of your go-to recipes. With just a few ingredients and a whole lot of flavor it’s the perfect recipe for those warm summer days.

Ingredients:

Arugula

Peaches

Blackberries

Feta

Poppy-seed Dressing

Instructions:

Toss arugula with poppy-seed dressing, peaches, and blackberries. Add feta crumbles as finishing piece.

Enjoy!

Spring green salad with radishes, slivered almonds, and mushrooms.

Spring Green Salad

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Make your table look radishing with this fresh spring green salad. All of the ingredients used are perfectly in season. Check out our produce guide to add even more freshness to your life.

Ingredients:

3 cups spring green mix

2 tbs. slivered almonds

2 tbs. feta

1/4 cup sliced radishes

1/4 cup sliced mushrooms

1/4 cup balsamic and oil mixture

Instructions:

Wash, dry, and slice any fresh veggies. Toss spring green mix, almonds, feta, radishes, mushrooms and drizzle with balsamic and oil mixture. Enjoy!

Watermelon Cucumber Feta Salad

A tasty trio mixed together in this simply delicious spring salad.

What you’ll need:

  • 4 cups watermelon, cubed
  • 2 cucumbers, peeled and sliced
  • 1 1/2 cups feta, crumbled
  • 2 tbsp mint, chopped

Cut the watermelon and cucumbers. Combine into bowl with mint. Make dressing.

  • 1 tbsp olive oil
  • juice of 1 lime
  • 1 tsp honey

Pour dressing over watermelon, cucumber, mint mixture and lightly stir. Add in feta and gently stir to combine.