Artichoke Beef Steaks Recipe

5 1 3
Artichoke Beef Steaks Recipe
Artichoke Beef Steaks Recipe photo by Taste of Home
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Artichoke Beef Steaks Recipe

Read Reviews
5 1 3
Publisher Photo
Light green artichokes and vibrant pimientos dress up these delicious steaks. If weather permits, grill the steaks outside and prepare the topping in a skillet as directed. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/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 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.
Originally published as Artichoke Beef Steaks in Taste of Home Meals in Minutes Calendar Annual 2002, p11

Nutritional Facts

1 each: 631 calories, 49g fat (20g saturated fat), 150mg cholesterol, 618mg sodium, 5g carbohydrate (1g sugars, 1g fiber), 41g protein.

  • 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
  1. Drain artichokes, reserving 1 tablespoon marinade. Coarsely chop artichokes and set aside. Sprinkle steaks with salt.
  2. 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 thermometer should read 145°; medium, 160°; well-done, 170°). Remove to a serving platter; keep warm.
  3. 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.
Originally published as Artichoke Beef Steaks in Taste of Home Meals in Minutes Calendar Annual 2002, p11

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CecyGrice User ID: 6757960 36388
Reviewed Dec. 27, 2012

"Very good"

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