Bifteki with Greek Salad

In a large bowl combine the Ground Beef with finely chopped Onion and minced Garlic.

Soak the Fresh Breadcrumbs in the Milk for a few minutes until softened, then add them to the meat along with the Egg.

Add chopped Parsley, chopped Mint, dried Oregano, and season with Sea Salt and freshly ground Black Pepper. Mix gently until just combined, then shape into oblong patties (bifteki).

Cover and chill the patties for 15–30 minutes to help them hold together.

Heat a skillet over medium-high heat and add Extra-Virgin Olive Oil. Fry the bifteki 4–5 minutes per side, or until nicely browned and cooked through. Alternatively, grill them over medium heat.

While the patties cook, make the salad: chop the Tomatoes, Cucumber and Green Bell Pepper, and thinly slice the Red Onion. Toss together in a bowl.

Add pitted Kalamata Olives and crumble Feta Cheese over the salad.

Dress the salad with a drizzle of olive oil, Red Wine Vinegar, a sprinkle of dried Oregano and a pinch of Sea Salt and Black Pepper. Toss gently to combine.

Serve the hot bifteki alongside the Greek salad, finishing with an extra drizzle of olive oil if desired.