Parmesan-Crusted Beef Steaks with Mediterranean Relish
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Total Recipe Time: 25 to 30 minutes
Marinade Time: 6 hours to overnight
Makes 4 servings
4 beef Top Round Center Steaks, cut 1/2 inch thick (4 ounces each)
1 jar (6-1/2 ounces) marinated artichoke hearts, undrained
1/4 cup chopped sun-dried tomatoes (not oil packed)
1/4 cup grated Parmesan cheese, divided
1 tablespoon chopped fresh basil
1/4 teaspoon seasoned salt
Nonstick cooking spray
|1.||Drain artichoke hearts, reserving artichoke marinade. Place beef steaks and 1/4 cup reserved artichoke marinade in food-safe plastic bag; turn to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
|2.||Meanwhile, chop artichoke hearts. Combine artichokes, tomatoes, remaining reserved marinade, 1 tablespoon Parmesan cheese, basil and seasoned salt in medium bowl, tossing to mix well. Cover and refrigerate until ready to use.
|3.||Remove steaks from marinade; discard marinade. Press remaining 3 tablespoons cheese onto beef steaks; set aside.
|4.||Spray large nonstick skillet with cooking spray; heat over medium heat until hot. Place steaks in skillet; cook 5 to 7 minutes or until medium rare (145°F), turning once. (Do not overcook.)
|5.||Serve steaks with relish.
Nutrition information per serving: 278 calories; 13 g fat (4 g saturated fat; 2 g monounsaturated fat); 76 mg cholesterol; 369 mg sodium; 5 g carbohydrate; 0.5 g fiber; 30 g protein; 8.2 mg niacin; 0.4 mg vitamin B6; 1.6 mcg vitamin B12; 2.7 mg iron; 31.8 mcg selenium; 4.9 mg zinc; 103.9 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of iron and choline.