Parmesan-Crusted Beef Steaks with Mediterranean Relish

Enjoy this steak recipe without the grill. Parmesan-crusted steak with Mediterranean flavors will be sure to please a crowd.

  • 30
  • 4
  • 278
  • 30 g

Ingredients & Cooking


  • 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

Butcher Counter

Parmesan-Crusted Beef Steaks with Mediterranean Relish Top Round Steak Round Primal

Thick and versatile weekday cut. Typically broiled or slow-cooked to bring out its best.

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