Prep 10 mins
Cook 15 mins
This one dish meal, served with a starch would make a dinner for one, or a light lunch for two. If Beef Chuck Boneless Eye Steak is not available, Sirloin would be my second choice.
- 1 small chuck eye steak or 1 small sirloin steak (4 -5 ounce)
- 1⁄3 cup cooked green beans (canned is just fine)
- 1⁄3 cup artichoke heart, cut into quarters
- 1⁄3 cup roma tomato, sliced
- 1 clove garlic, diced
- 1⁄4 cup white wine (Vermouth is good for this)
- 1 tablespoon olive oil
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon black pepper
- 1⁄4 cup feta cheese
- 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.