Mediterranean Steak

Grilled or seared steak topped with a delicious spinach, sun-dried tomato pesto, and feta cheese topping.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 293kcal

Author Amee

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

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.

*Nutrition info is based on a 4 oz steak per serving.

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.