Taste of Home
Artichoke Beef Steaks
TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 4 servings.
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
Ingredients
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1 jar (6-1/2 ounces) marinated artichoke hearts
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4 beef ribeye steaks (3/4 inch thick and about 8 ounces each)
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1/2 teaspoon salt
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2 tablespoons butter
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1 small onion, sliced and separated into rings
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1 garlic clove, minced
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1 jar (2 ounces) sliced pimientos, drained
Directions
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1.
Drain artichokes, reserving 1 tablespoon marinade. Coarsely chop artichokes and set aside. Sprinkle steaks with salt.
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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 135°; medium, 140°; medium-well, 145°). Remove to a serving platter; keep warm.
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3.
In same skillet, saute onion and garlic in reserved marinade for 3 minutes. Add artichokes and pimientos; heat through. Serve with steaks.
Nutrition Facts
1 each: 631 calories, 49g fat (20g saturated fat), 150mg cholesterol, 618mg sodium, 5g carbohydrate (1g sugars, 1g fiber), 41g protein.
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