Artichoke Beef Steaks

Name: Artichoke Beef Steaks
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps butter; 1 garlic clove, minced; 184 grams jar marinated artichoke hearts; 1 small onion, sliced and separated into rings; 57 grams jar sliced pimientos, drained; 4 beef ribeye steaks (3/4 inch thick and about 8 ounces each); 1 teaspoons salt

Artichoke Beef Steaks

Artichoke Beef Steaks is a main course that serves 4. One serving contains 583 calories, 46g of protein, and 42g of fat. This recipe covers 26% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for valentin day. From preparation to the plate, this recipe takes about 25 minutes. A mixture of butter, pimientos, marinated artichoke hearts, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a good option if you're following a gluten free, primal, and דל פחמימות, diet.

Instructions

Drain artichokes, reserving 1 tablespoon marinade. Coarsely chop artichokes and set aside.

Ingredients you will need

Artichoke

Marinade

Sprinkle steaks with salt.

Ingredients you will need

Steak

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 meat thermometer should read 145°; medium, 160°; well-done, 170°).

Ingredients you will need

Butter

Steak

Meat

Equipment you will use

Kitchen Thermometer

Frying Pan

Remove to a serving platter; keep warm.

In same skillet, saute onion and garlic in reserved marinade for 3 minutes.

Ingredients you will need

Marinade

Garlic

Onion

Equipment you will use

Frying Pan

Add artichokes and pimientos; heat through.

Ingredients you will need

Artichoke

Pimiento

Serve with steaks.

Ingredients you will need

Steak

Equipment

Kitchen Thermometer

Frying Pan

Ingredients

Servings:

2Tbsps

butter 1

garlic clove, minced 184grams

jar marinated artichoke hearts 1small

onion, sliced and separated into rings 57grams

jar sliced pimientos, drained 4

beef ribeye steaks (3/4 inch thick and about 8 ounces each)1teaspoons

salt

Recommended wine: Pinot Noir, Merlot, Cabernet Sauvignon

Steak on the menu? Try pairing with Pinot Noir, Merlot, and Cabernet Sauvignon. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. You could try Barefoot Bubbly Pink Moscato. Reviewers quite like it with a 4.9 out of 5 star rating and a price of about 15 dollars per bottle.

Barefoot Bubbly Pink Moscato

Barefoot Bubbly Pink Moscato is sweet & juicy with explosive aromas and flavors. Best served chilled (36-40 degrees F), this bubbly has aromas and flavors of jasmine and Mandarin orange complemented by red raspberry, strawberry and pomegranate. Enjoy the creamy and juicy finish!