Greek Beef and Vegetables

Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Servings 4 servings


  • 2 tablespoons dried basil
  • 1 tablespoon cumin
  • 1 tablespoon coriander
  • 1 teaspoon cinnamon
  • 1 teaspoon oregano
  • sea salt and freshly ground black pepper to taste
  • 2 pounds skirt steak cut into strips
  • 4 tablespoons ghee divided
  • 1 small onion chopped
  • 2 cloves garlic minced
  • 2 medium zucchini ends trimmed, chopped
  • 1 small red bell pepper seeded and chopped
  • 1 14-oz. can artichoke hearts drained and chopped
  • 2 2.25-oz. cans sliced Kalamata olives chopped


  • In a small bowl, whisk together the first 6 ingredients (basil through salt and pepper).
  • Sprinkle this mixture evenly over the steak strips, rubbing in to help the flavors penetrate the meat.
  • Preheat oven to 350 degrees.
  • In a large ovenproof skillet, heat 2 tablespoons of ghee over medium-high heat.
  • Cook beef strips approximately 1-2 minutes each side, until brown.
  • Meanwhile, heat remaining ghee in a separate large skillet over medium heat.
  • Add onion and cook until softened, about 2 minutes, and then add garlic and continue cooking for 1 minute.
  • Add zucchini and bell pepper, and cook 4 minutes, until soft.
  • Add artichoke hearts and olives, and continue cooking 3-4 minutes, until all vegetables are softened.
  • Serve vegetables alongside steak.
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