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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Light green artichokes and vibrant pimientos make these colorful steaks perfect for the holiday season. If weather permits, grill the steaks outside and prepare the topping in a skillet as directed. Ingredients:
1 jar (6-1/2 ounces) marinated artichoke hearts |
4 beef ribeye steaks (3/4 inch thick and about 8 ounces each) |
1/2 teaspoon salt |
2 tablespoons butter |
1 small onion, sliced and separated into rings |
1 garlic clove, minced |
1 jar (2 ounces) sliced pimientos, drained |
Directions:
1. Drain artichokes, reserving 1 tablespoon marinade. Coarsely chop artichokes and set aside. Sprinkle steaks with salt.
2. In a large skillet, cook steaks in butter over medium-high heat for 4 minutes on each side or until the meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Remove to a serving platter; keep warm.
3. In same skillet, saute onion and garlic in reserved marinade for 3 minutes. Add artichokes and pimientos; heat through. Serve with steaks. Yield: 4 servings.
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