Easy Greek Seasoned Steak with Mushrooms Tomatoes
Indulge in the bold Mediterranean flavors of this Easy Greek Seasoned Steak with Mushrooms and Tomatoes, a quick and satisfying dinner for two. Perfectly seared ribeye steaks are rubbed with a fragrant blend of garlic, oregano, thyme, and black pepper, creating a savory crust that pairs beautifully with the sautéed medley of earthy mushrooms and juicy cherry tomatoes. A bright splash of lemon juice elevates the vegetables, while a sprinkle of fresh parsley adds a final burst of freshness. Ready in just 30 minutes, this simple yet elegant recipe is ideal for busy weeknights or a special date night. Serve with a side of crusty bread or a crisp Greek salad to complete the meal!
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Recipe Information
Ingredients
- 2 pieces (6-8 oz each) Ribeye steak
- 3 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 2 teaspoons Dried oregano
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 8 ounces (sliced) Button or cremini mushrooms
- 1 cup (halved) Cherry tomatoes
- 2 tablespoons (chopped, for garnish) Fresh parsley
- 1 tablespoon Lemon juice
Instructions
Remove the ribeye steaks from the refrigerator and allow them to come to room temperature, about 20-30 minutes before cooking.
In a small bowl, mix together the garlic powder, dried oregano, dried thyme, salt, and ground black pepper.
Pat the steaks dry with paper towels and rub both sides evenly with 1 tablespoon of olive oil. Then, sprinkle the Greek seasoning mixture over both sides of the steaks, pressing gently to help it adhere.
Heat a large skillet or cast-iron pan over medium-high heat. Add 2 tablespoons of olive oil and heat until it shimmers.
Place the seasoned steaks in the skillet and cook for 4-5 minutes per side for medium-rare (adjust cooking time based on your preferred doneness). Use a meat thermometer if necessary; medium-rare is 130-135°F (54-57°C).
Once cooked to your desired level, transfer the steaks to a plate, cover loosely with aluminum foil, and let them rest for 5-7 minutes.
Using the same skillet, lower the heat to medium and add the sliced mushrooms. Sauté for 4-5 minutes until they release their moisture and begin to turn golden brown.
Add the cherry tomato halves to the skillet with the mushrooms, cooking for another 2-3 minutes until the tomatoes are slightly softened.
Drizzle the lemon juice over the mushroom and tomato mixture, stirring to combine and lifting any browned bits from the bottom of the pan.
Serve the steaks on plates, topping them with the sautéed mushrooms and tomatoes. Garnish with freshly chopped parsley.
Enjoy your Easy Greek Seasoned Steak with Mushrooms and Tomatoes!
Nutrition Facts
Calories |
1392 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.1 g | 126% | |
| Saturated Fat | 29.8 g | 149% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 313 mg | 104% | |
| Sodium | 3832 mg | 167% | |
| Total Carbohydrate | 19.5 g | 7% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 8.3 g | ||
| Protein | 114.5 g | 229% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 146 mg | 11% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 2637 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
