Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 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 |
| ½ teaspoon | Salt |
| ⅛ teaspoon | Pepper |
SEASONING
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 --