Mediterranean Steaks

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Mediterranean Steaks

Mediterranean Steaks
Total Recipe Time:  30 minutesMarinade Time:  15 minutes to 2 hours
Makes 4 servings

Ingredients

4 beef Chuck Eye Steaks, cut 1 inch thick (about 8 ounces each)1/2 cup prepared red wine vinaigretteTopping:1/2 cup crumbled feta cheese1/2 cup chopped green onions1 jar (6 ounces) marinated artichoke hearts, drained, chopped1/4 cup drained oil-packed sun-dried tomatoes, chopped1/4 cup pitted Kalamata olives, finely chopped1/2 teaspoon pepper1/4 teaspoon salt1/4 teaspoon dried oregano leaves, crushed

Instructions

  1. Place beef steaks in food-safe plastic bag. Pour vinaigrette over steaks; turn steaks to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours.
  2. Remove steaks from marinade; discard marinade. Spray rack of broiler pan with nonstick cooking spray. Place steaks on rack in pan so surface of beef is 3 to 4 inches from heat. Broil 15 to 20 minutes for medium rare to medium doneness, turning once.
  3. Meanwhile combine topping ingredients in medium bowl.
  4. Top each steak with 1/4 of topping mixture. Broil 2 minutes or until topping is lightly browned and heated through.

Cook'sTip

Four beef Flat Iron Steaks, about 8 ounces each, may be substituted for beef Chuck Eye Steaks. Broil 15 to 19 minutes for medium rare to medium doneness, turning once.
Nutrition information per serving, using Chuck Eye Steak: 581 calories; 37 g fat (12 g saturated fat; 12 g monounsaturated fat); 174 mg cholesterol; 924 mg sodium; 9 g carbohydrate; 2.4 g fiber; 51 g protein; 4.5 mg niacin; 0.5 mg vitamin B6; 4.0 mcg vitamin B12; 6.1 mg iron; 42.8 mcg selenium; 15.9 mg zinc. This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc. Nutrition information per serving, using Flat Iron Steak: 550 calories; 35 g fat (10 g saturated fat; 12 g monounsaturated fat); 119 mg cholesterol; 934 mg sodium; 9 g carbohydrate; 2.4 g fiber; 49 g protein; 7.0 mg niacin; 0.8 mg vitamin B6; 6.4 mcg vitamin B12; 5.4 mg iron; 37.1 mcg selenium; 15.8 mg zinc.This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.
© Cattlemen's Beef Board and American National CattleWomen, Inc.

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