Enjoy our latest Publix recipe and watch 'First Coast Living' with Casey DeSantis and Curtis Dvorak weekdays at 11:00 and 2:00 on NBC 12.
Roasted Tomato and Feta Cubed Steak Sauté
Total Time: 25 minutes
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)
3 tablespoons flour
3 tablespoons olive oil
1/2 cup prediced yellow onions
1 (14.5-oz) can diced fire-roasted tomatoes with garlic, undrained
4 tablespoons crumbled garlic/herb feta cheese
1/2 cup sliced kalamata olives
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 1/4-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.