30-Minute Grecian Beef Strip Steaks
Charred beef strip steaks coated in lemon pepper and oregano, grilled alongside threaded mushroom and red onion kabobs finished with feta cheese. This Greek-inspired recipe balances bright citrus and herbaceous aromatics with tender beef and caramelized vegetables. Serve for weeknight dinners or casual entertaining when you want restaurant-quality grilled fare without complexity. The dual-cooking method and simple seasoning let quality beef shine while the kabobs add color and Mediterranean character.
Ingredients
- 2 beef strip steaks boneless, cut 1 inch thick, 10 ounces eachribeye steaksequal weightprotein
higher fat content
- 1 pound medium mushrooms
- 1 medium red onion, cut into wedges
- 2 tablespoons olive oil
- 6 lemon wedges
- ¼ cup feta cheese, crumbled(optional)
- 1 tablespoon garlic, minced
- 2 ½ teaspoons lemon peppersumac+black pepper1:1spice
more tangy
- 1 ½ teaspoons dried oregano
Instructions
- 1
Combine lemon pepper, garlic, and oregano in small bowl.
- 2
Toss mushrooms, onion, and olive oil with 2 teaspoons spice mixture in medium bowl.
- 3
Thread mushrooms and onion alternately onto six skewers, finishing each with lemon wedge.
- 4
Press remaining rub onto both steaks.
- 5
Grill steaks and kabobs over medium heat, covered, turning occasionally.
- 6
Remove vegetables from skewers and toss with feta cheese if desired.
- 7
Carve steaks into slices and season with salt to taste.
Tips
Soak wooden skewers in water for 30 minutes before threading to prevent burning on the grill.
Don't skip turning steaks and kabobs occasionally for even cooking and better char development.
Thread vegetables snugly on skewers so they don't spin freely when turning.
Good to Know
Store leftover sliced steak in airtight container in refrigerator for up to 3 days. Reheat gently in low oven or skillet.
Prepare spice mixture up to 1 day ahead. Thread kabobs up to 4 hours ahead, cover with plastic wrap and refrigerate. Cut steaks and prep vegetables earlier same day.
Serve immediately while steaks are hot. Pair with Greek salad, roasted potatoes, or grilled pita bread. Drizzle extra lemon juice at table.
Common Mistakes
Skip pressing rub firmly onto steaks to avoid seasoning sliding off during grilling.
Avoid moving kabobs too frequently to allow proper caramelization and prevent vegetables from sliding.
Don't overcrowd mushrooms on skewers to ensure even cooking and browning.
Substitutions
Dairy-Free Swaps
General Alternatives
more tangy
higher fat content
FAQ
Can I use wooden skewers instead of metal?
Yes, but soak them in water for at least 30 minutes before threading to prevent charring. Metal skewers heat and cook vegetables more evenly and are reusable.
What if I don't have a grill?
Broil steaks and kabobs 4-6 inches from heat source, or use a cast iron skillet over medium-high heat for steaks and a separate pan for vegetables, though grilling gives superior char.
How long can I keep leftovers?
Refrigerate sliced steak and vegetables in separate airtight containers for up to 3 days. Reheat steak gently to preserve tenderness. Vegetables can be served cold in salads.