A classic on Greek grills everywhere, flavorful biftekia can be seasoned and garnished in a variety of ways. Try them with your favorite blend of herbs and spices to personalize the recipe and enjoy. If the weather is not cooperating for outdoor grilling, the biftekia can be baked in the oven or cooked under the broiler. Often served alongside fried potatoes, biftekia are delicious served with a salad, seasonal vegetables, or even as a sandwich.

Biftekia

2 pounds ground beef sirloin, or pork or a mixture of the two

1 large onion, grated

2-3 medium to large garlic cloves, crushed

1 tomato, grated

1 egg, beaten

1 cup bread crumbs

1 teaspoon ground cumin, optional

1 teaspoon dried oregano

2 tablespoons fresh mint, finely chopped

2 tablespoons fresh parsley, finely chopped

1 tablespoon salt

Freshly ground pepper to taste

1/2 cup water

2-4 tablespoons Greek extra virgin olive oil

1 fresh lemon, optional

Preheat and season outdoor grill as needed. In a large mixing bowl, combine all the ingredients and drizzle with a little olive oil to moisten the mixture, if needed. Be careful not to over-mix. The less you handle the biftekia, the more light and tender they will be. Add additional breadcrumbs if the mixture is too wet. Form small ovals and grill until cooked through to desired doneness, turning only once. Serve hot off the grill with a squeeze of fresh lemon, a side salad, and desired condiments. Ketchup and tzatziki work well with the biftekia. Serve on toasted pita bread for a bifteki sandwich and add desired toppings such as sliced onions, tomatoes, and lettuce. Biftekia may also be baked in the oven, or cooked under the broiler, if preferred.

Potato Salad with Lemon and Olive Oil

Potato Salad. Photo: (KaMan via Wikimedia Commons)

3 pounds Yukon gold potatoes

4-6 tablespoons Greek extra virgin olive oil

Fresh lemon juice, to taste

2 tablespoons chopped, fresh parsley

2 teaspoons lemon zest

1/2 teaspoon Greek sea salt

Freshly ground pepper, to taste

4 scallions, thinly sliced, included green part

Rinse the potatoes, place in a large pot with enough water to cover. Bring to a boil, then reduce heat; cover and simmer ]until tender. In a mixing bowl, whisk the oil, lemon juice, parsley,  lemon zest, salt and pepper.

Drain potatoes and place in a large mixing bowl. Add the scallions and the dressing and mix until the dressing is evenly distributed throughout the salad. Serve warm.

Romaine Salad with Feta

Greek salad with tomatoes, cucumbers, peppers, feta, and olives. (Photo by Eleni Sakellis)

1 head romaine lettuce, thinly sliced

1 large red onion, thinly sliced

2-3 small cucumbers, peeled and sliced

2-3 roma tomatoes, sliced

1/2 teaspoon Greek dried oregano

Greek sea salt

Freshly ground pepper

4 tablespoons red wine vinegar

Greek extra virgin olive oil

1 cup crumbled feta, Dodonis

Rinse the lettuce, cucumbers, and tomatoes, and pat dry with a paper towel or spin dry in a salad spinner. In a large salad bowl, toss together the sliced romaine lettuce, red onion, cucumbers, tomatoes, and the oregano. Season with oregano, salt, and freshly ground pepper. Add the red wine vinegar, drizzle with Greek extra virgin olive oil, and toss the salad. Add the crumbled feta, or if preferred, cut the feta into small, bite-sized chunks or in one large piece on top of the salad. Drizzle with additional Greek extra virgin olive oil and a sprinkle of dried oregano, and serve.