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Four grilled steaks topped with a Mediterranean topping blend of spinach, feta and sun-dried tomato pesto

Mediterranean Grilled Sirloin Steaks

Grilled steaks topped with a delicious spinach, sun-dried tomato pesto and feta cheese topping
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Calories 293kcal
Author Amee


  • 4 4-6 oz sirloin beef steaks or your cut preference
  • 3 cups fresh spinach stems removed and roughly chopped
  • 2 tablespoon extra virgin olive oil
  • ¼ cup red onions finely diced
  • ¼ cup feta cheese crumbled
  • ¼ cup gluten-free panko bread crumbs
  • ½ teaspoon Italian seasoning
  • 2 tablespoon prepared sun-dried tomato pesto
  • sea salt and pepper to taste


  • Preheat grill 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
  • Set aside
  • Grill steaks 6-8 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 125 degrees F, 130 for medium
  • Preheat the oven broiler and top the cooked steaks with the spinach mixture
  • Broil, watching carefully, until topping is heated and just starting to turn lightly golden brown on top
  • Serve immediately


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


Calories: 293kcal | Carbohydrates: 11g | Protein: 28g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 79mg | Sodium: 295mg | Potassium: 545mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2198IU | Vitamin C: 7mg | Calcium: 105mg | Iron: 3mg