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Recipe for family meals :

Solo Mediterranean Steak Salad

This is another recipe from Bill Hilbrich from Saint Cloud, Minnesota. If you would like to know a little bit more about Bill have a look at his Bio page - click here.

Bill says: "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 sirloin steak 4 -5 ounce
1/3 cup cooked green beans (canned is just fine)
1/3 cup artichoke hearts, cut into quarters
1/3 cup roma tomatoes, 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 <click here>

Serves 1

Bill Hilbrich