Greek Beef Steak and Hummus Plate

Main Ingredient: Black Canyon® Angus Boneless Beef Top Sirloin Steaks
Servings: 4



1 Pound Black Canyon® Angus Boneless Beef Top Sirloin Steaks, cut 1 inch thick
1 Medium cucumber
3 Tablespoons fresh lemon juice (about 1 lemon)
1/4 Teaspoon pepper
1 Cup ready-to-serve hummus
1/4 Cup chopped fresh oregano leaves or 1 tablespoon dried oregano leaves
1 Tablespoon freshly grated lemon peel (about 1 lemon)
1 Tablespoon plus 1 teaspoon minced garlic
1 Teaspoon pepper
3/4 Cups jarred roasted red bell pepper
1/2 Cup diced tomatoes
1/3 Cup sliced or slivered almonds or pine nuts
1/4 Cup fresh cilantro leaves
2 Teaspoons minced garlic
2 Teaspoons olive oil
2 Teaspoons fresh orange juice
Pita chips, crumbled feta cheese, pine nuts, olive oil, Kalamata olives, chopped fresh oregano leaves


  1. Combine Rub ingredients in small bowl; press evenly onto beef steaks.
  1. Place steaks on grid over medium, ash-covered coals. Grill, covered, 10 to 14 minutes (over medium heat on preheated gas grill, covered, 12 to 17 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
  1. Meanwhile, using vegetable peeler, peel cucumber into thin strips. Toss cucumber, lemon juice and pepper in medium bowl; set aside.
  1. Prepare Romesco Sauce. Combine roasted red bell pepper, tomatoes, almonds, cilantro, garlic, olive oil, orange juice and salt in food processor bowl or blender. Cover; pulse on and off until pureed.
  1. Carve steaks into thin slices; season with salt and pepper, as desired. Place 1/4 cup hummus on each plate. Drizzle with 2 tablespoons Romesco Sauce. Top with cucumber strips and sliced beef. Garnish with pita chips, feta cheese, pine nuts, olive oil, olives and oregano, if desired.

Cook's Tips:

This recipe may be served on a large platter for a shared appetizer

Romesco Sauce recipe can be made ahead. This sauce recipe will make 1-1/2 cups.

Nutritional Information

Nutrition information per serving: 372 Calories; 18 g Total Fat (4 g Saturated Fat; 9 g Monounsaturated Fat;) 70 mg Cholesterol; 668 mg Sodium; 19 g Total Carbohydrate; 7.6 g Dietary Fiber; 33 g Protein; 4.6 mg Iron; 8.3 mg Niacin; 0.8 mg Vitamin B6; 1.5 mcg Vitamin B12; 6.4 mg Zinc; 33.1 mcg Selenium; 109.8 mg Choline.

This recipe is an excellent source of Dietary Fiber, Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline.