Quick Weeknights · Greek
Bifteki
These Greek beef patties are packed with fresh herbs and remain juicy throughout the cook. They are best served with a cold yogurt dip.
Why This Works
The addition of grated onion keeps the interior extremely moist, while the herbs provide a fresh contrast to the rich beef.
The Upgrade
Stuff each patty with a small cube of feta cheese before cooking for a molten center.
Chef's Secret
Michelin TechniqueGrate the onion rather than dicing it; the onion juices penetrate the meat fibers and tenderize them.
Ingredients
Total time including resting: 40 min
Directions
Combine beef, bread crumbs, grated onion, garlic, herbs, and egg in a bowl.
5 minKnead the mixture by hand until sticky; this ensures the protein binds properly.
3 minShape into four oval patties, slightly flattening them for even cooking.
2 minHeat a heavy grill pan to medium-high heat (400°F).
3 minGrill the patties until well-charred on the outside and cooked through.
10 minRest for 5 minutes before serving so the juices redistribute.
5 minServe while steaming hot to ensure the texture remains tender.
1 minWine Pairing
Agiorgitiko
Red Wine
The BottleGaia Estate Agiorgitiko
This is a fruit-forward, medium-bodied red that thrives alongside grilled, herb-rubbed meats. The supple tannins play nicely with the creamy yogurt, providing a soft, round mouthfeel.
Nutrition per Serving
410
calories
38g
protein
15g
carbs
22g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Pita Bread with Hummus
Warm pita and creamy chickpea dip enhance the rustic, handheld nature of the beef patties.
Ingredients
Directions
Combine chickpeas, tahini, lemon juice, garlic, and 1 tbsp olive oil in a food processor; pulse until velvety smooth.
Adjust consistency with 1-2 tbsp of water if necessary; season with sea salt.
Preheat oven to 350°F.
Lightly brush pitas with remaining olive oil and wrap in foil.
Warm pitas in oven for 8 minutes until soft and pliable.
Serve immediately with hummus garnished with a drizzle of oil.
Side Dish
Tomato and Red Onion Salad
Thinly sliced vegetables with oregano provide a crisp, acidic bite to cut through the seasoned meat.
Ingredients
Directions
Arrange the tomato slices in a single, overlapping layer on a chilled serving platter.
Scatter the shaved red onion evenly across the tomato surface.
Whisk together the olive oil and red wine vinegar in a small bowl until emulsified.
Drizzle the vinaigrette uniformly over the vegetables.
Finish by dusting with the dried oregano and fleur de sel.
Serve immediately to maintain the structural integrity and crispness of the vegetables.
Member Reviews
How did it turn out?
Rate this recipe
Really enjoyed this. I'd add a touch more acid next time, but very solid.