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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
- 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).
- 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.
- 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.
- 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%