Greek-Style Steak Souvlaki Pan Recipe

5 from 1 vote

A tasty alternative to a kebab, this Paleo Greek Souvlaki recipe with steak, kalamata olives and sun dried tomatoes is sure to hit the spot.

Course Main Course

Cuisine Greek

Keyword greek, greek-style, souvlaki, steak

Prep Time 20

Cook Time 20

Total Time 40

Servings people

Calories 640kcal

Cost 12

Preheat the oven to 425 F.
Season the steak to taste with sea salt and freshly ground black pepper.
4 to 6 eyes of round steaks, Sea salt and freshly ground black pepper
Melt cooking fat in a skillet over high heat.
Brown the steaks for 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.
Cooking fat, 2 to 3 russet or sweet potatoes
In a bowl, combine the olive oil, lemon juice, balsamic vinegar, oregano, paprika, garlic, and season to taste.
¼ cup olive oil, Juice from 1 lemon, 2 tbsp. balsamic vinegar, 1 tbsp. dried oregano, 1 tbsp. paprika, 2 garlic cloves
Add the bell peppers, onion, sun-dried tomatoes, sliced lemon, and olives to the sheet pan.
10 to 12 mini bell peppers, 1 onion, ½ cup sun-dried tomatoes, 1 lemon, ¼ cup kalamata olives
Pour the sauce all over the baking sheet and toss everything gently.
Place fresh dill sprigs on top and bake in the oven for 12 to 15 minutes or until potatoes are soft.
4 to 5 fresh dill sprigs