Parmesan-Crusted Beef Steaks with Mediterranean Relish

• 30 min
• 4 SERVINGS
• 280 Cal
• 30 g Protein

Ingredients:

• 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

Cooking:

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.