Description
Juicy grilled skirt steak served over creamy whipped feta and topped with pomegranate seeds, pistachios, and scallions for a perfect balance of smoky, salty, tangy, and sweet.
Ingredients
Scale
- 1.5 pounds skirt steak
- 8 ounces feta cheese, crumbled
- 1/3 cup Greek yogurt
- 2 tablespoons olive oil
- 1/2 cup pomegranate seeds
- 1/4 cup pistachios, chopped
- 2 scallions, thinly sliced
- Flatbreads or pita (optional, for serving)
- Salt and pepper, to taste
- 1 tablespoon lemon juice
Instructions
- Heat a cast iron skillet or grill pan over high heat until smoking hot.
- In a bowl, whip feta, Greek yogurt, olive oil, and lemon juice using a hand mixer until fluffy. Season with salt and pepper to taste.
- Season the steak generously with salt and pepper.
- Sear the steak for about 3 minutes per side until medium rare. Let it rest for 5 to 10 minutes.
- Slice the steak thinly against the grain.
- Spread whipped feta onto a serving plate, then top with sliced steak.
- Sprinkle with pomegranate seeds, pistachios, and scallions.
- Serve with warm flatbread or pita if desired.
Notes
- Let steak come to room temperature before cooking for better results.
- Chill whipped feta before spreading for cleaner plating.
- Toasted nuts add extra depth—don’t skip this simple step.
- You can prep whipped feta and toppings a day ahead to save time.
Nutrition
- Serving Size: 1 plate
- Calories: 520
- Sugar: 4g
- Sodium: 780mg
- Fat: 34g
- Saturated Fat: 12g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 105mg