A delicious recipe for spicy grilled beef served over creamy whipped feta, perfect for a high-protein dinner.
Author:Caroline Jones
Prep Time:30 minutes
Cook Time:15 minutes
Total Time:45 minutes
Yield:4 servings 1x
Category:Main Course
Method:Grilling
Cuisine:Mediterranean
Diet:High Protein
Ingredients
Scale
2 lbs beef sirloin or ribeye, cut into strips
2 tbsp olive oil
1 tbsp smoked paprika
1 tsp ground cumin
1 tsp garlic powder
1 tsp onion powder
1 tsp dried oregano
½ tsp cayenne pepper (optional)
Salt and freshly ground black pepper, to taste
2 roasted green peppers
2 tbsp chopped fresh parsley
1 tbsp chopped fresh cilantro
1 red chili, sliced
8 oz feta cheese
4 oz cream cheese, softened
¼ cup Greek yogurt
2 tbsp olive oil
1 garlic clove
1 tbsp lemon juice
¼ cup olive oil
1 tsp crushed red pepper flakes
½ tsp smoked paprika
Instructions
In a bowl, combine olive oil, smoked paprika, cumin, garlic powder, onion powder, oregano, cayenne, salt, and pepper. Coat the beef well and marinate for at least 30 minutes.
Blend the feta, cream cheese, Greek yogurt, olive oil, garlic, and lemon juice until completely smooth and creamy. Refrigerate until ready to serve.
Heat the olive oil with crushed red pepper flakes and smoked paprika over low heat for 2–3 minutes. Remove from the heat and let cool slightly.
Grill or sear the beef over high heat for 2–3 minutes per side until beautifully charred and cooked to your preferred doneness.
Grill the green peppers until lightly blistered.
Spread a generous layer of whipped feta onto a large serving platter.
Arrange the grilled beef over the feta and place the roasted peppers alongside.
Drizzle generously with the warm chili oil.
Garnish with chopped parsley, cilantro, and sliced red chili.
Serve immediately with warm pita bread, flatbread, or roasted potatoes.
Notes
Marinating the beef for longer will enhance the flavor.
Adjust the cayenne pepper to your spice preference.
This dish pairs well with various breads or roasted vegetables.