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Categories:
sirloin green beans heart roma tomato clove garlic white wine olive oil salt black pepper Feta cheese
Viewed: 35 - Published at: 9 years agoIngredients
- 1 small chuck eye steak or 1 small sirloin steak (4 -5 ounce)
- 13 cup cooked green beans (canned is just fine)
- 13 cup artichoke heart, cut into quarters
- 13 cup roma tomato, sliced
- 1 clove garlic, diced
- 14 cup white wine (Vermouth is good for this)
- 1 tablespoon olive oil
- 14 teaspoon salt
- 14 teaspoon black pepper
- 14 cup feta cheese
Method
- Put green beans, sliced tomatoes, artichoke hearts, and garlic into a shallow pasta bowl.
- Cover both sides of the steak with the salt and pepper.
- Pour a small amount of the olive oil on the both sides of the steak, and pour the rest on the vegetables.
- Place the steak in a hot non-stick (I like Cast Iron) frying pan, and cook 3 1/2 minutes per side.
- Remove the steak and allow to rest for 3 minutes, then cut into bite size pieces.
- While the steak is resting, add the vermouth to the pan, scrape up the brown bits, and then add the vegetables.
- Stir the vegetables until warm, but stop before the tomato gets soft, and then return to the pasta bowl.
- Add the steak pieces to the vegetables and top with the feta cheese.
- I suggest serving with Solo Hot Potato Wedges, recipe#43782.
