Yield: 4 Servings
|2 \N||Beef rib eye steaks, (well-trimmed) cut 1 inch thick (approx. 1/2 lb. each)|
|1 tablespoon||Olive oil|
|1 tablespoon||Fresh lemon juice|
|2 tablespoons||Crumbled feta cheese|
|1 tablespoon||Chopped, pitted olives (Kalamata or ripe)|
|\N \N||Lemon slices (optional)|
|1½ teaspoon||Garlic powder|
|1½ teaspoon||Dried basil, crushed|
|1½ teaspoon||Dried oregano, crushed|
1. Combine seasoning ingredients; press into both sides of beef steaks. In large nonstick skillet, heat oil over medium heat until hot. Place steaks in skillet; cook approximately 10 to 14 minutes for medium rare to medium doneness, turning once. Sprinkle with lemon juice.
2. To serve, sprinkle cheese and olives over steaks; garnish with lemon slices, if desired.
Makes 2 to 4 servings (serving size: ¼ to ½ of recipe) * COOKFDN brings you this recipe with permission from: * Texas Beef Council --