Enjoy this steak recipe without the grill. Parmesan-crusted steak with Mediterranean flavors will be sure to please a crowd.
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.
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.
Remove steaks from marinade; discard marinade. Press remaining 3 tablespoons cheese onto beef steaks; set aside.
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.)
Serve steaks with relish.
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* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 278 Calories; 13g Total Fat; 4g Saturated Fat; 2g Monounsaturated Fat; 76mg Cholesterol; 369mg Sodium; 5g Total carbohydrate; 30g Protein; 2.7mg Iron; 8.2mg Niacin; 0.4mg Vitamin B6; 103.9mg Choline; 1.6mcg Vitamin B12; 4.9mg Zinc; 31.8mcg Selenium; 0.5g Fiber.