Grilled Ribeyes with Mediterranean Salsa

Grilled Ribeyes with Mediterranean Salsa


  • 2 8-10 oz ribeye steaks
  • salt and pepper to taste
  • 1 cup mixed chopped pitted olives
  • 1/2 cup crumbled feta
  • 1/2 red and 1/2 yellow bell pepper diced
  • 3 cloves of garlic minced
  • 1/2 cup diced grape tomatoes
  • 1/2 diced small red onion
  • 4 Tbs chopped parsley (2 Tbs for the salsa and 2 Tbs for the orzo)
  • 5 Tbs green onion (3 Tbs for the salsa and 2 Tbs for the orzo)
  • 1-3 cups cooked orzo pasta
  • 1/4 cup olive oil

Pre-heat a cast iron skillet or indoor grill pan over medium-high heat while letting the steak sit at room temperature. Season both sides with salt and pepper. Grill the first side for 5 minutes and then rotate the steaks 90 degrees. Grill this side for 3 more minutes, and then flip to the second side and repeat. Grill 5 minutes, rotate, then grill 3 minutes more. When the steaks are done, let them sit for 5 minutes before serving and/or cutting.

To make the salsa, combine the olives, peppers, red onion, tomatoes, garlic, and feta in a small mixing bowl. Add green onions, chopped parsley, salt and pepper. Refrigerate until ready to be served.

Cook orzo according to package instructions. Drain the pasta and then mix with olive oil, green onions, parsley, salt and pepper. Serve immediately.

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About Chef Pete

Chef Pete received his classical training at the Western Culinary Institute in 1999, and then went on to work in the kitchens of various restaurants in WI, NM, and IL.

After working as a corporate chef for Sub-Zero Corp. and then the Viking Cooking School, Pete realized that there are 4 things in life that he truly loves:
1. His Family
2. Teaching others how to cook great food in their own kitchens.
3. Cycling
4. Tacos.
In That Order.

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