Mediterranean Steak
Step up your grilling game with this mouthwatering Mediterranean Steak recipe! Picture lean, juicy cuts of perfectly grilled/seared steaks topped with a savory spinach-feta topping and finished under the broiler. Perfect for easy weeknight dinners and backyard summer entertaining.
Today, we’re talking about my favorite way to turn a simple seared steak into a fine dining experience, introducing Mediterranean Steak! Like my Mediterranean burgers and Greek yogurt chicken skewers, this Greek-inspired dish is a must-make during grilling season. However, I’ve also included air fryer and stovetop instructions for your convenience.
It may look fancy, but I promise this is a rookie-friendly recipe. First, I grilled the steaks to create a seared crust that locks in tender and juicy meat through the middle. From there, I smothered the steaks in a flavorful blend of sauteed onions, spinach, breadcrumbs, feta, sun-dried tomato pesto, and seasonings. A quick trip under the broiler and voila!
I love serving these steaks with a spread of Greek-inspired sides, but the options are endless. Regardless, these grilled sirloin steaks promise a memorable Mediterranean-inspired meal everyone will love!
Recipe features
- Easy-to-follow instructions for grilling, air frying, and pan-searing
- Works well with any lean, tender cut of steak
- Customizable gluten-free breadcrumb topping
- Keto-friendly (with minor modifications)
- Great for any gathering
What are the best steaks for grilling
Many lean, flavorful cuts are ideal for quickly grilling over direct heat. Keep in mind the approximate price per pound when making your selection. You don’t necessarily have to splurge on a high-dollar steak unless you want. Try:
- Teres major steak (aka petite tender steak) – $ Lean and almost as tender as the filet, cut from the chuck section of the cow. This tender flavorful cut is a personal favorite.
- Sirloin (another fave!) – $ Robust flavor, moderate tenderness
- New York Strip – $$ Balanced tenderness, boldly beefy flavor
- Ribeye – $$ Richly marbled, juicy and flavorful
- Filet Mignon – $$$ Buttery tenderness and mild beef flavor
Ingredients needed
- Steaks. Again, you can use almost any lean steak cut for this recipe (see above ). I love how sirloin strip steaks soak up flavor like a sponge 🙂.
- Olive oil. To sauté the onions and spinach.
- Onions. Adds a savory base to the topping. I used red onions, as they appear in many Greek dishes, but yellow onions also work here.
- Fresh baby spinach. Adds a pop of color and freshness to the topping. Remember to remove the stems and roughly chop before using.
- Gluten-free panko breadcrumbs. Add texture and create a delicate crust. If you don’t need the dish to be gluten-free, regular panko works just as well.
- Feta cheese. This is a Greek steak recipe –of course, there’s feta! It adds creaminess and a distinct tanginess to the topping.
- Sun-dried tomato pesto. Adds depth of flavor and a hint of sweetness.
- Italian or Greek seasoning. Enhance flavor with traditional herbs and spices.
- Sea salt and pepper. To season both the steak and the topping.
How to make grilled Mediterranean steak
Step 1: Prepare for grilling. Allow the steaks to come to room temperature, then pat them dry and season with salt and pepper. Preheat your grill to medium-high heat and lightly grease the grates.
Step 2: Sauté vegetables. Heat olive oil in a large pan over medium-high heat. Add the onions and cook until they begin to soften. Add the spinach and stir until wilted.
Step 3: Prepare the topping. Add the breadcrumbs, feta cheese, Italian seasoning, and sun-dried-tomato pesto to the pan, and cook until well combined and heated through. Remove from the heat and set aside.
Step 4: Grill your steaks. For medium-rare doneness, grill the steaks over medium-high heat for 6-8 minutes per side or until your preferred doneness is reached (see the guide below). Transfer the steaks to a lightly greased, or foil-lined, baking sheet.
Step 5: Apply the topping. Preheat the oven broiler. In the meantime, place the steaks on a baking sheet and spoon the breadcrumb mixture evenly on top, pressing gently to ensure it adheres to the surface.
Step 6: Broil and serve. Place the baking sheet under the broiler until the topping is golden and bubbly. It will only take a few minutes. Watch carefully so it doesn’t burn. Serve immediately with your favorite sides.
Alternate cooking methods
If you don’t have easy grilling access, you can sear your steaks in an air fryer or iron skillet:
- Air fryer – Preheat to 400°F (200°C). Pat the steaks dry and season with salt and pepper. Place in the basket in a single layer, and cook for 6-8 minutes, flipping halfway through.
- Iron skillet – Heat a small amount of oil in an iron skillet over medium-high heat. Pat the steaks dry and season with salt and pepper. Once hot, sear the steaks for 3-4 minutes per side.
Transfer the seared steaks to a baking sheet, add the topping, and finish under the broiler as instructed for a crispy topping.
Recipe tips
- Pat the steaks dry with paper towels to remove excess moisture before grilling. This helps achieve a better-seared crust.
- Don’t skimp on the seasoning! Season your steaks with salt and pepper generously to enhance their natural beefy flavor.
- Lightly oil the grill grates before cooking to prevent the steaks from sticking to the grill.
- To save time, prepare the topping mixture a day ahead, let it cool, and keep it covered in the fridge until you’re ready.
Steak doneness internal temperature guide
I highly recommend investing in an instant-read meat thermometer to ensure accurate cooking temperatures. Keep a close eye and remember to remove them from the grill when they’re 5-10 degrees below the target doneness, as they will continue cooking under the broiler.
- Rare: 125°F (52°C)
- Medium rare: 135°F (57°C)
- Medium: 145°F (57°C)
- Medium well: 150°F (66°C)
- Well: 160°F (71°C) and above
Variations
- Add other vegetables – Experiment cooking additional veggies with the onions, such as mushrooms, red bell peppers, diced tomatoes, artichoke hearts, or olives. However, I highly recommend sticking with the original version.
- Substitute fresh herbs – For vibrant, aromatic flavor, season the breadcrumb mixture with chopped fresh basil, parsley, and oregano instead of dried seasonings.
Serving suggestions
I love serving this grilled Mediterranean steak recipe with Greek favorites like lemon orzo salad, Greek potatoes, Greek-style braised kale, and a classic Greek salad with ripe tomatoes, cucumbers, olives, feta cheese, and Greek vinaigrette.
Or opt for the simplicity of grilled vegetables like asparagus, zucchini, eggplant, and bell peppers for a satisfying summer dinner.
Storing and reheating
Storing: Allow leftover Mediterranean steak to cool to room temperature, then transfer it to an airtight container and store it in the fridge for 3-4 days.
Reheating: When ready to enjoy again, gently reheat the steak in the oven, air fryer, or skillet with a splash of beef broth to retain moisture until warmed through.
More must-make steak recipes
- Garlic Lime Grilled Flat Iron Steak
- Southwest Steak Grain Bowl
- Mediterranean Steak Quesadillas
- Grilled New York Strip with Peach Chimichurri
- Bourbon Grilled Steak Tips
- Warm Steak and Cabbage Salad
If you love this Greek steak recipe, I would be so grateful if you could leave a 5-star 🌟 rating in the recipe card below. I love reading your comments and feedback!
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Mediterranean Steak
Ingredients
- 4 4-6 oz beef steaks I used top sirloin- go with your cut preference
- 3 cups fresh baby spinach stems removed and roughly chopped (I typically use a 5oz container)
- 2 tbsp extra virgin olive oil
- 1/4 cup red onions finely diced
- 1/4 cup feta cheese crumbled
- 1/4 cup gluten-free panko bread crumbs
- 1/2 tsp Italian seasoning
- 2 tbsp prepared sun-dried tomato pesto
- sea salt and pepper to taste
Instructions
- Allow the steaks to come to room temp, pat dry, and season well with salt and pepper.
- Preheat the grill, oil the grates, then lower temp to medium-high.
- Heat olive oil in a large sauté pan over medium heat.
- Saute onions until they begin to soften, then stir in spinach and cook until wilted and soft.
- Add bread crumbs, feta cheese, seasonings and sun-dried tomato pesto.
- Cook for 1-2 minutes more until mixture is heated through and well incorporated and set aside while you cook the steaks.
- Grill steaks for 5-7 minutes per side for medium-rare, this depends on the thickness of your steak, so use a meat thermometer to check for doneness.
- Medium-rare steaks should be 130-135 degrees F, 145 degrees F. for medium. I usually pull mine at 130 degrees, since they will go under the broiler for 1-2 minutes.
- Allow the steaks to rest for 3-5 minutes while you preheat the oven broiler. Then top the cooked steaks with the spinach mixture.
- Broil, watching carefully, until the topping is heated and just starting to turn lightly golden brown on top, about 1-2 minutes.
- Serve immediately.
Notes
- Pat the steaks dry with paper towels to remove excess moisture before grilling. This helps achieve a better-seared crust.
- Don’t skimp on the seasoning! Season your steaks with salt and pepper generously to enhance their natural beefy flavor.
- Lightly oil the grill grates before cooking to prevent the steaks from sticking to the grill.
- To save time, prepare the topping mixture a day ahead, let it cool, and keep it covered in the fridge until you’re ready.
Nutrition
*This post was originally posted on March 4, 2014, and has been updated throughout. The delicious recipe remains the same. 😉
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This looks amazing!
Thank you Karli! I need to re-do the pic since I didn’t have good lighting, but I HAD to post these yummy steaks!! 🙂
That looks fabulous! Getting ready for bed, but now I’m ready for a steak!
Steak before bed is good WOD fuel Jennifer! 🙂
So juicy and delicious! Thanks for coming and linking up at The Weekend Social. Please be sure to come back next week starting Thursdays at 9PM EST on culinaryflavors.gr ! I hope to see you there!