Light green artichokes and vibrant pimientos dress up these delicious steaks. If weather permits, grill the steaks outside and prepare the topping in a skillet as directed. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Artichoke Beef Steaks Recipe photo by Taste of Home
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
Drain artichokes, reserving 1 tablespoon marinade. Coarsely chop artichokes and set aside. Sprinkle steaks with salt.
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 thermometer should read 135°; medium, 140°; medium-well, 145°). Remove to a serving platter; keep warm.
In same skillet, saute onion and garlic in reserved marinade for 3 minutes. Add artichokes and pimientos; heat through. Serve with steaks.