A Greek style fast food that boasts Paleo power and plenty of energy to get you through a hectic day? You guessed it right, Greek Steak Souvlaki cooked in a pan and finished off in the oven, makes for an exceptional lunch or dinner. With its quick preparation and cooking time it will give you enough minutes in the day to make an extra batch to take to work tomorrow! Time saved, energy gained, and you know your co-workers will be envious of this dish.
Eye of round steak is extra lean, as well as being a relatively inexpensive cut of beef, and it takes a small learning curve to prepare it correctly. Avoid ending up with a chewy bit of meat by searing it first in a hot pan, then transferring it to the oven to finish cooking. One of the greatest benefits of eating beef is that it is rich in zinc, an essential element for building and maintaining muscle mass, definitely something that we can all appreciate!
We recommend adding a spinach side to this steak dish to greatly enhance the amount of valuable iron in this cut of beef. You could also try a Beet and Walnut Salad to compliment the flavors or stick with the theme of kalamata olives and bell peppers combined in a more traditional Greek Salad to add a bigger splash of color to the meal.
Greek-Style Steak Souvlaki Pan Recipe
Protein: 50g / %
Carbs: 39g / %
Fat: 29g / %
Values are per portion. These are for information only & are not meant to be exact calculations.
- 4 to 6 eye of round steaks
- 2 to 3 russet or sweet potatoes, cut into cubes
- 10 to 12 mini bell peppers, sliced
- 1 onion, diced
- 1/2 cup sun-dried tomatoes, sliced
- 1/4 cup kalamata olives, pitted
- 1/4 cup olive oil
- 1 lemon, sliced
- Juice from 1 lemon
- 2 tbsp. balsamic vinegar
- 1 tbsp. dried oregano
- 1 tbsp. paprika
- 4 to 5 fresh dill sprigs
- 2 garlic cloves, minced
- Cooking fat
- Sea salt and freshly ground black pepper
- Preheat the oven to 425 F.
- Season the steak to taste with sea salt and freshly ground black pepper.
- Melt cooking fat on a skillet over high heat.
- Brown the steaks 1 to 2 minutes per side or until nicely colored, and place on a sheet pan.
- Add more of the cooking fat into the same skillet, and cook the chopped potatoes for 4 to 5 minutes, then place them around the steak on the baking sheet.
- In a bowl combine the olive oil, lemon juice, balsamic vinegar, oregano, paprika, garlic, and season to taste.
- Add the bell peppers, onion, sun dried tomatoes, sliced lemon, and olives to the sheet pan.
- Pour the sauce all over the baking sheet and toss everything gently.
- Place fresh dill sprigs on top and bake in the oven 12 to 15 minutes or until potatoes are soft.