Greek Shoulder Steaks

• 2 hrs 15 min
• 4 SERVINGS
• 210 Cal
• 24 g Protein

Ingredients:

• 1-1/2 pounds beef Chuck Shoulder Steaks, Arm Steaks or Cross Rib Steaks, cut 3/4 to 1 inch thick
• 1 teaspoon pepper
• 1 teaspoon olive oil
• 1 can (14-1/2 ounces) Italian-style diced tomatoes
• 1/2 cup water
• 1 can (2-1/4 ounces) sliced ripe olives
• 1/4 cup crumbled herb or feta cheese (optional)
• 1 lemon, cut into wedges (optional)

Cooking:

1. Press pepper onto beef Chuck Shoulder Steaks. Heat oil in large nonstick skillet over medium heat until hot. Place steaks in skillet; brown evenly. Pour off drippings.
2. Stir in diced tomatoes and water. Bring to a boil. Reduce heat; cover tightly and simmer 1-1/4 to 1-3/4 hours or until beef is fork-tender.
3. Remove steaks; keep warm. Skim fat from cooking liquid, if necessary. Add olives; increase heat and bring cooking liquid to boil. Cook 5 to 10 minutes or until reduced to 1-1/2 cups sauce, stirring occasionally.
4. Carve steaks into thin slices. Top with sauce and garnish with feta cheese. Squeeze with lemon wedge.