Let’s feast like the Greek gods! Beef strips are served with flatbread triangles, marinated olives & feta, a pickled onion & tomato salad, fresh oregano, sunflower seeds, and tangy tzatziki. Perfect for grazing guests this summer!
Greek Beef Feasting Platter
Greek Beef Feasting Platter
with marinated olives, pickled onion & flatbread
Hands on Time: 25 - 35 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Beef
- Danish-style Feta
- Flatbread
- Flatbreads
- Free-Range Beef Strips
- Fresh Oregano
- Lemon Juice
- NOMU Provençal Rub
- Onion
- Pitted Kalamata Olives
- Plum Tomato
- Salad Leaves
- Sunflower Seeds
- Tzatziki
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
- Butter
MARINATION STATION
In a bowl, combine the halved olives, the drained feta, ¾ of the NOMU rub, ½ the Lemon Juice, 25ml of olive oil, and seasoning. Set aside to marinate.
IN A PICKLE
In a small bowl, combine the remaining Lemon Juice, 15ml of water, and 5ml of sweetener. Add the sliced Onion and toss until coated. Set aside to pickle.
THAT’S A BIT SEEDY
Place the Sunflower Seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
Beef/" title="View all our recipes with Beef at eCook">Beef STRIPS
Return the pan to medium-high heat with a drizzle of oil. Pat the Beef/" title="View all our recipes with Beef at eCook">Beef strips dry with paper towel. When hot, sear the beef until browned, 1-2 minutes (shifting occasionally). In the final 30 seconds, baste with a knob of butter and the remaining NOMU rub. Remove from the pan, reserving any pan juices, and season.
Flatbread PARTY
Place a pan over medium heat. When hot, toast the Flatbread until golden, 1-2 minutes per side. Cut into quarters or triangles.
ALMOST THERE!
Drain the pickling liquid from the Onion. In a bowl, combine the pickled onion, ½ the picked oregano, ½ the toasted Sunflower Seeds, the tomato chunks, a drizzle of olive oil, and seasoning. In a separate bowl, season the Tzatziki.
DELISH, CHEF!
Let’s make the platter! Make a bed of the shredded Salad Leaves and top with the tomato salad. Side with the marinated olives & feta, the Flatbread pieces, the Beef/" title="View all our recipes with Beef at eCook">Beef strips, and the Tzatziki. Sprinkle over the remaining oregano and Sunflower Seeds. Kali Orexi, Chef!
Pitted Kalamata Olives - 20g
Danish-style Feta - 30g
NOMU Provençal Rub - 10ml
Lemon Juice - 30ml
Onion - 1
Sunflower Seeds - 10g
Beef/" title="View all our recipes with Beef at eCook">Beef/free-range-beef-strips/" title="View all our recipes with Free-Range Beef Strips at eCook">Free-Range Beef Strips - 150g
Flatbread - 1
Fresh Oregano - 3g
Plum Tomato - 1
Tzatziki - 50ml
Salad Leaves - 20g
MARINATION STATION
In a bowl, combine the halved olives, the drained feta, ¾ of the NOMU rub, ½ the Lemon Juice, 50ml of olive oil, and seasoning. Set aside to marinate.
IN A PICKLE
In a small bowl, combine the remaining Lemon Juice, 30ml of water, and 10ml of sweetener. Add the sliced Onion and toss until coated. Set aside to pickle.
THAT’S A BIT SEEDY
Place the Sunflower Seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
Beef/" title="View all our recipes with Beef at eCook">Beef STRIPS
Return the pan to medium-high heat with a drizzle of oil. Pat the Beef/" title="View all our recipes with Beef at eCook">Beef strips dry with paper towel. When hot, sear the beef until browned, 1-2 minutes (shifting occasionally). In the final 30 seconds, baste with a knob of butter and the remaining NOMU rub. Remove from the pan, reserving any pan juices, and season.
Flatbread PARTY
Place a pan over medium heat. When hot, toast the Flatbreads until golden, 1-2 minutes per side. Cut into quarters or triangles.
ALMOST THERE!
Drain the pickling liquid from the Onion. In a bowl, combine the pickled onion, ½ the picked oregano, ½ the toasted Sunflower Seeds, the tomato chunks, a drizzle of olive oil, and seasoning. In a separate bowl, season the Tzatziki.
DELISH, CHEF!
Let’s make the platter! Make a bed of the shredded Salad Leaves and top with the tomato salad. Side with the marinated olives & feta, the Flatbread pieces, the Beef/" title="View all our recipes with Beef at eCook">Beef strips, and the Tzatziki. Sprinkle over the remaining oregano and Sunflower Seeds. Kali Orexi, Chef!
Pitted Kalamata Olives - 40g
Danish-style Feta - 60g
NOMU Provençal Rub - 20ml
Lemon Juice - 60ml
Onion - 1
Sunflower Seeds - 20g
Beef/" title="View all our recipes with Beef at eCook">Beef/free-range-beef-strips/" title="View all our recipes with Free-Range Beef Strips at eCook">Free-Range Beef Strips - 300g
Flatbreads - 2
Fresh Oregano - 5g
Plum Tomato - 1
Tzatziki - 100ml
Salad Leaves - 40g
MARINATION STATION
In a bowl, combine the halved olives, the drained feta, ¾ of the NOMU rub, ½ the Lemon Juice, 75ml of olive oil, and seasoning. Set aside to marinate.
IN A PICKLE
In a small bowl, combine the remaining Lemon Juice, 45ml of water, and 15ml of sweetener. Add the sliced Onion and toss until coated. Set aside to pickle.
THAT’S A BIT SEEDY
Place the Sunflower Seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
Beef/" title="View all our recipes with Beef at eCook">Beef STRIPS
Return the pan to medium-high heat with a drizzle of oil. Pat the Beef/" title="View all our recipes with Beef at eCook">Beef strips dry with paper towel. When hot, sear the beef until browned, 1-2 minutes (shifting occasionally). In the final 30 seconds, baste with a knob of butter and the remaining NOMU rub. Remove from the pan, reserving any pan juices, and season.
Flatbread PARTY
Place a pan over medium heat. When hot, toast the Flatbreads until golden, 1-2 minutes per side. Cut into quarters or triangles.
ALMOST THERE!
Drain the pickling liquid from the Onion. In a bowl, combine the pickled onion, ½ the picked oregano, ½ the toasted Sunflower Seeds, the tomato chunks, a drizzle of olive oil, and seasoning. In a separate bowl, season the Tzatziki.
DELISH, CHEF!
Let’s make the platter! Make a bed of the shredded Salad Leaves and top with the tomato salad. Side with the marinated olives & feta, the Flatbread pieces, the Beef/" title="View all our recipes with Beef at eCook">Beef strips, and the Tzatziki. Sprinkle over the remaining oregano and Sunflower Seeds. Kali Orexi, Chef!
Pitted Kalamata Olives - 60g
Danish-style Feta - 90g
NOMU Provençal Rub - 30ml
Lemon Juice - 90ml
Onion - 1
Sunflower Seeds - 30g
Beef/" title="View all our recipes with Beef at eCook">Beef/free-range-beef-strips/" title="View all our recipes with Free-Range Beef Strips at eCook">Free-Range Beef Strips - 450g
Flatbreads - 3
Fresh Oregano - 8g
Plum Tomato - 1
Tzatziki - 150ml
Salad Leaves - 60g
MARINATION STATION
In a bowl, combine the halved olives, the drained feta, ¾ of the NOMU rub, ½ the Lemon Juice, 100ml of olive oil, and seasoning. Set aside to marinate.
IN A PICKLE
In a small bowl, combine the remaining Lemon Juice, 60ml of water, and 20ml of sweetener. Add the sliced Onion and toss until coated. Set aside to pickle.
THAT’S A BIT SEEDY
Place the Sunflower Seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
Beef/" title="View all our recipes with Beef at eCook">Beef STRIPS
Return the pan to medium-high heat with a drizzle of oil. Pat the Beef/" title="View all our recipes with Beef at eCook">Beef strips dry with paper towel. When hot, sear the beef until browned, 1-2 minutes (shifting occasionally). In the final 30 seconds, baste with a knob of butter and the remaining NOMU rub. Remove from the pan, reserving any pan juices, and season.
Flatbread PARTY
Place a pan over medium heat. When hot, toast the Flatbreads until golden, 1-2 minutes per side. Cut into quarters or triangles.
ALMOST THERE!
Drain the pickling liquid from the Onion. In a bowl, combine the pickled onion, ½ the picked oregano, ½ the toasted Sunflower Seeds, the tomato chunks, a drizzle of olive oil, and seasoning. In a separate bowl, season the Tzatziki.
DELISH, CHEF!
Let’s make the platter! Make a bed of the shredded Salad Leaves and top with the tomato salad. Side with the marinated olives & feta, the Flatbread pieces, the Beef/" title="View all our recipes with Beef at eCook">Beef strips, and the Tzatziki. Sprinkle over the remaining oregano and Sunflower Seeds. Kali Orexi, Chef!
Pitted Kalamata Olives - 80g
Danish-style Feta - 120g
NOMU Provençal Rub - 40ml
Lemon Juice - 125ml
Onion - 1
Sunflower Seeds - 40g
Beef/" title="View all our recipes with Beef at eCook">Beef/free-range-beef-strips/" title="View all our recipes with Free-Range Beef Strips at eCook">Free-Range Beef Strips - 600g
Flatbreads - 4
Fresh Oregano - 10g
Plum Tomato - 1
Tzatziki - 200ml
Salad Leaves - 80g
Frequently Asked Questions
What is the preparation time for Greek Beef Feasting Platter?
The preparation time for Greek Beef Feasting Platter with marinated olives, pickled onion & flatbread is between 25 and 35 minutes.
What is the total time required to make Greek Beef Feasting Platter with marinated olives, pickled onion & flatbread?
The total time required to make Greek Beef Feasting Platter with marinated olives, pickled onion & flatbread is between 35 and 50 minutes.
How many servings does Greek Beef Feasting Platter provide?
4 servings
What are the main ingredients in Greek Beef Feasting Platter?
Beef, Danish-style Feta, Flatbread, Flatbreads, Free-Range Beef Strips, Fresh Oregano, Lemon Juice, NOMU Provençal Rub, Onion, Pitted Kalamata Olives, Plum Tomato, Salad Leaves, Sunflower Seeds, Tzatziki
What is the nutritional information of Greek Beef Feasting Platter?
Calories: 746, Carbs: 69 grams, Fat: grams, Protein: 57.4 grams, Sugar: 14.3 grams, Salt: 1688 grams
How do I prepare Greek Beef Feasting Platter?
MARINATION STATION: In a bowl, combine the halved olives, the drained feta, ¾ of the NOMU rub, ½ the lemon juice, 50ml of olive oil, and seasoning. Set aside to marinate. IN A PICKLE: In a small bowl, combine the remaining lemon juice, 30ml of water, and 10ml of sweetener. Add the sliced onion and toss until coated. Set aside to pickle. THAT’S A BIT SEEDY: Place the sunflower seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. BEEF STRIPS: Return the pan to medium-high heat with a drizzle of oil. Pat the beef strips dry with paper towel. When hot, sear the beef until browned, 1-2 minutes (shifting occasionally). In the final 30 seconds, baste with a knob of butter and the remaining NOMU rub. Remove from the pan, reserving any pan juices, and season. FLATBREAD PARTY: Place a pan over medium heat. When hot, toast the flatbreads until golden, 1-2 minutes per side. Cut into quarters or triangles. ALMOST THERE!: Drain the pickling liquid from the onion. In a bowl, combine the pickled onion, ½ the picked oregano, ½ the toasted sunflower seeds, the tomato chunks, a drizzle of olive oil, and seasoning. In a separate bowl, season the tzatziki. DELISH, CHEF!: Let’s make the platter! Make a bed of the shredded salad leaves and top with the tomato salad. Side with the marinated olives & feta, the flatbread pieces, the beef strips, and the tzatziki. Sprinkle over the remaining oregano and sunflower seeds. Kali Orexi, Chef!
What should be prepared from my kitchen to make Greek Beef Feasting Platter?
Beef, Danish-style Feta, Flatbread, Flatbreads, Free-Range Beef Strips, Fresh Oregano, Lemon Juice, NOMU Provençal Rub, Onion, Pitted Kalamata Olives, Plum Tomato, Salad Leaves, Sunflower Seeds, Tzatziki
How many calories does Greek Beef Feasting Platter have?
746 calories
How much fat content does Greek Beef Feasting Platter have?
grams
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