Creamy feta cheese is mixed right into the meat for lots of flavor and moisture. Theo, our resident Grecian (and culinary assistant), who helped develop this recipe, called her parents for their advice. Mama and Baba know best! Cook, relax, and enjoy!
What you’ll need:
1 large yellow onion
3 large cloves garlic
½ oz fresh parsley
10 oz green beans
8–10 oz beefsteak tomato
12 oz ground beef
¼ cup panko breadcrumbs
1 tsp dried oregano
2 oz feta
olive oil
coarse salt
freshly ground black pepper
1 large egg
Equipment:
box grater
medium pot
nonstick skillet
Recipe steps:
-
Prep ingredients
Halve, peel, and grate onion on large holes of box grater over a large bowl. Peel and thinly slice 2 garlic cloves. Peel and finely chop remaining clove garlic. Pick parsley leaves from stems and finely chop leaves. Finely chop stems. Trim stem ends from green beans. Grate tomato on large holes of box grater. -
Cook aromatics
Heat 1 tablespoon oil in a medium pot over medium-high. Add half of onion and ¼ teaspoon salt and cook, stirring, until softened, about 2 minutes. Stir in sliced garlic and cook until fragrant, about 1 minute more. -
Cook green beans
Add green beans, tomatoes, parsley stems, and ¼ cup water to pot and season with ¼ teaspoon each salt and pepper. Bring to a simmer, reduce heat, cover, and cook until softened, about 15 minutes. -
Make beef mixture
To bowl with remaining grated onion, add ground beef, chopped garlic, breadcrumbs, oregano, egg, half of the chopped parsley, ½ teaspoon salt, and ¼ teaspoon pepper. Mix with your hands until evenly combined. Crumble feta into bowl and gently fold in. -
Cook biftekia
Divide beef mixture into 6 balls and form into football-shaped patties. Heat 1 tablespoon oil in a large nonstick skillet over medium-high. Transfer biftekia patties to skillet and cook, covered, until deep golden brown and cooked through, 3–4 minutes per side. -
Finish green beans
Uncover green beans and increase heat to high. Cook until liquid is evaporated and sauce is thickened, 3–5 minutes. Remove from heat and stir in remaining chopped parsley; season to taste with salt and pepper. Divide biftekia between 2 plates and serve with green beans. Enjoy!
