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Roasted Tomato and Feta Cubed Steak Sauté

Servings: 4

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)

Plastic wrap

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.