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Recipes
Roasted Tomato and Feta Cubed Steak Sauté
4 servings
25 minutes total

Ingredients

  • 2 cups fresh baby spinach leaves, coarsely chopped
  • 2 tablespoons fresh Italian parsley, finely chopped
  • 4 slices Deli thin-sliced prosciutto (about 2 oz)
  • 2 beef cubed steaks (about 1 lb)
  • Plastic wrap
  • 3 tablespoons flour
  • 3 tablespoons olive oil
  • ½ cup prediced yellow onions
  • 1 (14.5-oz) can diced fire-roasted tomatoes with garlic, undrained
  • 4 tablespoons crumbled garlic/herb feta cheese
  • ½ cup sliced kalamata olives

Steps

    1. Chop spinach and parsley. Tear prosciutto into small pieces. Tenderize steak by pounding with meat mallet (or rolling pin) between two pieces of plastic wrap, until ¼-inch thick (if needed).
    2. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Coat both sides of steak with flour. Place oil in pan, then add steaks; cook 3 minutes on each side. Remove steak from pan.
    3. Reduce heat to medium-low. Add onions to same pan; cook 3–4 minutes, stirring occasionally, or until onions are translucent. Stir in tomatoes and bring to a simmer; return steak to pan.
    4. Top each steak with prosciutto, spinach, feta, olives, and parsley, then cover; simmer 3–4 minutes or until beef is 145°F. Cut steak into four servings and serve.

Amount per ¼ recipe serving: Calories 370, Total Fat 22g, Sat Fat 6g, Trans Fat 0g, Chol 75mg, Sodium 850mg, Total Carb 13g, Fiber 3g, Sugars 3g, Protein 31g, Calc 10%, Vitamin A 45%, Vitamin C 25%, Iron 25%