Steak w/Feta, Greek Marinade, Parmesan taters & tomato stack

By hansonkw

Ingredients

• STEAK W/FETA:
• Greek marinade (below)
• 2 lbs boneless sirloin steak, 1" thick or your fav steak
• 2 red onions, cut into 1/2"slices
• 1 4oz pkg crumbled feta cheese
• GREEK MARINADE:(mix following)
• 1/2 C dry red wine or beef broth
• 1 T packed brown sugar
• 3 T olive or veg. oil
• 1.5 tsp dried oregano leaves
• 1/2 tsp salt
• 1/4 tsp ground cinnamon
• 2 cloves garlic, finely chopped
• PARMESAN POTATOES:
• 4 med potatoes thinly sliced
• 1/2 tsp salt
• 1/4 c italian style bread crumbs
• 2 T grated parmesan cheese
• 2 T butter melted
• 1 T chopped fresh basil
• SUMMER TOMATO STACK:
• 4 oz fresh mozzarella cheese
• 1/2 c balsamic vinegar
• salt and pepper
• 2 tomatoes, stems attached
• 1 tsp evoo
• 8 lg basil leaves

Preparation

Step 1

STEAK:
In shallow dish or ziplock bag, make Greek Marinade. Pierce beef several times on each side. Add beef and onions to marinade; turn to coat. Cover or seal bag and refrigerate, turning occasionally, at least 8 hours and no longer than 24 hrs.

Heat gril for direct heat. Remove beef and reserve marinade. Grill beef and onions over med. heat for 15-20 min. for med. beef doneness. Brush occasionally with marinade and turn once. Discard remaining marinade.

Cut beef across the grain into thin slices. Sprinkle with feta cheese and parsley if desired.

PARMESAN POTATOES:
Heat grill for direct heat. Cut 2 30x18" pieces of heavy duty foil. Divide potato slices between foil pieces. Sprinkle w/salt. In small bowl, mix remaining ingredients; sprinkle over potatoes. Wrap foil securely; pierce top foil once or twice to vent steam. Cover and grill packets, seam side up, over medium heat 18-23 min, rotate packets 1/2 turn til potatoes are tender.

SUMMER TOMATO STACK:
Slice mozzarella into 4 1/2"thick slices and set them on a paper towel lined plate to drain. Blot to remove excess moisture.

Heat balsamic vinegar with a pinch of salt and a pinch of pepper in a small saucepan over med-high heat. Cook at a moderate boil til reduced to 1 T, about 7 min. Don't over reduce.The reduction is complete when the vinegar coats the bottom of the pan yet still flows freely. It will thicken as it cools.

Cut a very thin slice from the bottom of each tomato to create a flat surface. Cut each tomato into 3 slices. Place the bottom slice of each tomato on a serving plate. Drizzle each slice with 1/4 tsp of the evoo. Season generously with salt and pepper. Top each slice with 2 basil leaves and a slice of mozzarella. Season cheese generously with salt and pepper. Create another layer following same process, using the middle slice of each tomato. Top the stacks with the remaining slices, stem up.

Just before serving, decoratively drizzle the balsamic syrup around the tomato stack.

If you reduce the vinegar too much so it is too thick to pour, add a few more drops of vinegar.