Mediterranian Delight: Greek Beef Souvlaki Featuring Vermeat's Flavorful NY Strip Steak

Yassas, food lovers, and farm-to-table aficionados! This week, we're venturing into the vibrant world of Greek cuisine, bringing you an utterly mouthwatering recipe for Greek Beef Souvlaki. Prepared with skewers of marinated Vermeat NY Strip Steak and served alongside a refreshing tzatziki sauce, this enchanting dish is sure to transport your senses straight to the sun-kissed shores of Greece.

Personally, I find that crafting Greek Beef Souvlaki is an absolute pleasure, not only for the delightful flavors and nutritional value it offers, but also for the opportunity to showcase the exceptional quality of Vermeat's NY Strip Steak. This delectable cut of grass-fed Vermont beef harmonizes perfectly with the robust flavors of Greek cuisine, enhancing the already appetizing dish and supporting the eco-conscious principles of sustainable agriculture.

A staple of Greek culinary traditions, souvlaki has evolved through the centuries, originating in Ancient Greece and later taking on its modern form in the 1950s. Today, souvlaki is a beloved Greek street food, enjoyed worldwide for its enticing combination of bold flavors, tender meat, and zesty sauces. Our Greek Beef Souvlaki recipe, amplified by the grass-fed goodness of Vermeat's NY Strip Steak, brings a Vermont twist to a classic Mediterranean dish, reaffirming the delectable synergy of farm-to-table values and age-old flavors.

Here's why our Greek Beef Souvlaki recipe shines with Vermeat's NY Strip Steak:

1. Nutrition: Packed with protein and essential nutrients, Vermeat's NY Strip Steak elevates our Greek Beef Souvlaki to a nutritious and satisfying meal.
2. Flavor: The unparalleled taste of Vermeat's grass-fed NY Strip Steak melds delightfully with the marinade and tzatziki sauce, creating an unforgettable flavor symphony.
3. Sustainability: By choosing Vermeat's sustainably raised and grass-fed NY Strip Steak, our Greek Beef Souvlaki recipe not only tantalizes the taste buds but also embodies the farm-to-table movement and eco-friendly farming practices.

Eager to indulge in the aromatic allure of Greek cuisine? Check out the recipe below for our Greek Beef Souvlaki prepared with Vermeat's sumptuous NY Strip Steak. Revel in the captivating fusion of Greek flavors, sustainably farmed Vermont beef, and refreshing tzatziki sauce. Kali orexi (Bon appétit)!

Ingredients:

• 1 lb Vermeat grass-fed NY Strip Steak, cut into 1-inch cubes
• 1/4 cup organic olive oil
• 3 tbsp fresh lemon juice
• 4 cloves garlic, minced
• 1 tbsp dried oregano
• 1 tsp salt
• 1/2 tsp freshly ground black pepper
• Wooden or metal skewers for grilling
• 1 cup whole-milk Greek yogurt
• 1 small cucumber, grated and drained
• 2 tbsp chopped fresh dill
• 1 garlic clove, minced
• 1 tbsp fresh lemon juice
• 1 tbsp organic olive oil
• Salt and pepper, to taste

Instructions:

1. Marinate the steak: In a mixing bowl, whisk together olive oil, lemon juice, minced garlic, oregano, salt, and black pepper. Add the Vermeat NY Strip Steak cubes, ensuring each piece is well coated with the marinade. Cover and refrigerate for at least 2 hours, or overnight for best results.
2. Prepare the tzatziki sauce: In a separate bowl, combine Greek yogurt, grated cucumber, fresh dill, minced garlic, lemon juice, and olive oil. Season with salt and pepper to taste, then cover and refrigerate until ready to serve.
3. Preheat the grill: Prepare an open flame or outdoor grill for medium-high heat, creating a sense of authenticity that truly enhances the Greek Beef Souvlaki experience. If using wooden skewers, be sure to soak them in water for at least 30 minutes before grilling.
4. Assemble the skewers: Thread the marinated Vermeat NY Strip Steak cubes onto the skewers, leaving a small gap between each piece to ensure even cooking.
5. Grill the souvlaki: Grill the skewers for 10-12 minutes, turning occasionally, until the beef reaches your desired level of doneness. For an alternative cooking method, sear the skewers in a hot cast iron skillet or non-PTFE grill pan on the stovetop, remembering to turn them occasionally for even cooking.
6. Rest and serve: Allow the Greek Beef Souvlaki to rest for a few minutes before serving with the prepared tzatziki sauce on the side. Now, let your taste buds embark on a journey to Greece as they savor the enchanting combination of Vermeat's NY Strip Steak and tantalizing Mediterranean flavors. Kali orexi (Bon appétit)!

Follow these straightforward steps to create a Greek Beef Souvlaki that leaves a lasting impression, celebrating the unbeatable taste and quality of Vermeat's NY Strip Steak. This delightful dish highlights the harmonious fusion of Greek culinary traditions, Vermont's sustainable farm-to-table practices, and the tempting flavors of grass-fed beef. Happy cooking!