Zorba the Beef, Greek-Inspired Steak (prep. time about 45 minutes)

1 lb. strip steak at room temperature (helps keep the meat tender)

2 C spinach

4 garlic cloves, rough dice

1/3 C crumbled feta cheese

2 Tbl. Olive oil

1 lemon

Salt and pepper

Cucumber Yogurt Sauce:

1 C plain yogurt

¼ C cucumber, peeled and shredded

Pound steak out to about a quarter inch thick and liberally salt and pepper both sides.  You can begin preparation immediately, but letting the steak sit for at least a half hour helps the flavor and the tenderness.

Mix together yogurt and shredded cucumber and stir in a tablespoon of juice from half of the lemon and set aside.

Pre-heat oven to 360.  In a large sauté pan, heat olive oil. Add the garlic and cook until the garlic is tender but not browned. Add the spinach and stir.  The spinach will quickly wilt down. Squeeze the juice from half the lemon, salt and pepper and remove from the heat.  When cooled slightly, stir in feta cheese. Pile the spinach in the center of the length of steak and carefully roll into a log.  Secure the roll with butcher twine.  You could also secure the seam with tooth picks that have been soaked  in water to keep them from burning.  Bake for about 20 minutes until the steak is medium-rare.  Once the steak is removed from the oven, allow it to rest about 20 minutes to allow the juices to go back into the meat.  Slice the steak into 1 inch thick disks. Drizzle yogurt-cucumber sauce on top or serve on the side.  I also served with a nice baked potato.

Josh, our wine and spirits expert at Parkway Wines and Spirits says, with the brightness of the flavor of the sauce, he would actually recommend a non-oak Chardonnay or a Pino Grigio instead of a red wine.  Josh says you should always pair your beverage with the flavor of the food and throw out the old 'rule' of red wine with red meat, white wine with chicken and fish.