Recipe: Mediterranean Steaks (with artichoke, olive, sun-dried tomato, and feta topping)

MEDITERRANEAN STEAKS

4 boneless beef chuck eye steaks, cut 1 inch thick (8 oz. each)*
1/2 cup prepared red wine vinaigrette
FOR THE TOPPING:
1/2 cup crumbled feta cheese
1/2 cup chopped green onions
1 jar (6 oz.) marinated artichoke hearts, drained, chopped
1/4 cup drained oil-packed sun-dried tomatoes, chopped
1/4 cup pitted Kalamata olives, finely chopped
1/2 teaspoon pepper
1/4 teaspoon salt
1/4 teaspoon dried oregano leaves, crushed

Place beef steaks in food-safe plastic bag. Pour vinaigrette over steaks; turn steaks to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours.

WHEN READY TO COOK:
Remove steaks from marinade; discard marinade.

Spray rack of broiler pan with nonstick cooking spray. Place steaks on rack in pan so surface of beef is 3 to 4 inches from heat. Broil 15 to 20 minutes for medium rare to medium doneness, turning once.

Meanwhile combine topping ingredients in medium bowl.

Top each steak on broiler pan rack with 1/4 of topping mixture. Broil 2 minutes or until topping is lightly browned and heated through.

*Four beef top blade steaks (flat iron), about 8 ounces each, may be substituted for beef chuck eye steaks. Broil 15 to 19 minutes for medium-rare to medium doneness, tuning once.

Makes 4 servings
From Krista Linegar, California
Market Basket Category, 2005 National Beef Cook-Off
Source: American's Beef Producers