Greek Beef Steak and Hummus Plate

• 30 min
• 4 SERVINGS
• 370 Cal
• 33 g Protein

Ingredients:

• 1 pound beef Top Sirloin Steaks Boneless, 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

• 1 recipe Romesco Sauce

• Garnishes: pita chips, crumbled feta cheese, pine nuts, olive oil, Kalamata olives, chopped fresh oregano leaves

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Cooking:

Rub:

1. Combine Rub ingredients in small bowl; press evenly onto beef steaks.
2. 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.
3. Meanwhile, using vegetable peeler, peel cucumber into thin strips.  Toss cucumber, lemon juice and pepper in medium bowl; set aside.  Prepare Romesco Sauce. 

   Romesco Sauce:  Combine 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 and 1/2 teaspoon salt in food processor bowl or blender.  Cover; pulse on and off until pureed.

Cook's Tip: Romesco Sauce recipe can be made ahead.  This sauce recipe will make 1-1/2 cups. Only 1/2 cup is needed.  Use more as desired.
4. 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 Tip: This recipe may be served on a large platter for a shared appetizer.