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Artichoke Beef Steaks Recipe

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Light green artichokes and vibrant pimientos make these colorful steaks perfect for the holiday season. If weather permits, grill the steaks outside and prepare the topping in a skillet as directed.

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Artichoke Beef Steaks Recipe

Prep/Total Time: 25 min.

Yield: 4 Servings

5 20 25

Ingredients

1 jar (6-1/2 ounces) marinated artichoke hearts
4 beef ribeye steaks (3/4 inch thick and about 8 ounces each)
1/2 teaspoon salt
2 tablespoons butter
1 small onion, sliced and separated into rings
1 garlic clove, minced
1 jar (2 ounces) sliced pimientos, drained

Directions

Drain artichokes, reserving 1 tablespoon marinade. Coarsely chop artichokes and set aside. Sprinkle steaks with salt.
In a large skillet, cook steaks in butter over medium-high heat for 4 minutes on each side or until the meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Remove to a serving platter; keep warm.
In same skillet, saute onion and garlic in reserved marinade for 3 minutes. Add artichokes and pimientos; heat through. Serve with steaks. Yield: 4 servings.

Nutritional Facts 1 serving (1 each) equals 631 calories, 49 g fat (20 g saturated fat), 150 mg cholesterol, 618 mg sodium, 5 g carbohydrate, 1 g fiber, 41 g protein.

Originally published as Artichoke Beef Steaks in Taste of Home Meals in Minutes Calendar Annual 2002, p11

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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