Grilled Steak with Feta and Tomato Salsa 20-Minute Recipe | Foodal (2024)

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?

And though I love my recipe for Mediterranean steaks or pan seared NY strips that I can easily make indoors, I will alwayscrave the taste of beef made on the grill while enjoying the outdoors.

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. I love it for burgers, I love it for kebabsand pinwheels, I love it for fajitas. 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.

Your favorite salad recipe and a crusty baguette will pair up with this protein entree wonderfully as well.

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.

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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.