Solo Mediterranean Steak Salad

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.

• Ready In: 25 mins
• Serves: 1

Ingredients

• 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

Directions

1. Put green beans, sliced tomatoes, artichoke hearts, and garlic into a shallow pasta bowl.
2. Cover both sides of the steak with the salt and pepper.
3. Pour a small amount of the olive oil on the both sides of the steak, and pour the rest on the vegetables.
4. Place the steak in a hot non-stick (I like Cast Iron) frying pan, and cook 3 1/2 minutes per side.
5. Remove the steak and allow to rest for 3 minutes, then cut into bite size pieces.
6. While the steak is resting, add the vermouth to the pan, scrape up the brown bits, and then add the vegetables.
7. Stir the vegetables until warm, but stop before the tomato gets soft, and then return to the pasta bowl.
8. Add the steak pieces to the vegetables and top with the feta cheese.
9. I suggest serving with Solo Hot Potato Wedges, recipe#43782.