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Artichoke Beef Steaks

 Artichoke Beef Steaks
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.
4 ServingsPrep/Total Time: 25 min.


  • 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


  • 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.

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Artichoke Beef Steaks (continued)

Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.