Print Options

Back to Artichoke Beef Steaks >

Include these items:

Select reviews >

Taste of Home Logo

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.

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.

2 of 2

Artichoke Beef Steaks (continued)

Wine: This recipe pairs well with a full-bodied red wine.: Taste of Home Special Offer: Enjoy this recipe with Mike Ditka "The Coach" Cabernet Sauvignon CA 2011, a full-bodied, big bold cab with all of the dark fruit notes and structure that a great cab needs. Buy now and get 6 bottles, plus free shipping. Order Now