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Greek Shoulder Steaks

Beef steaks are slow-cooked in tomatoes and olives until tender. Top with tangy feta cheese for a delicious Mediterranean meal.

  • 2 hrs
    15 min
  • 4
    SERVINGS
  • 210
    Cal
  • 24 g
    Protein

Ingredients:

  • 1-1/2 pounds beef chuck shoulder steaks, cut 3/4 to 1 inch thick
  • 1 teaspoon pepper
  • 1 teaspoon olive oil
  • 1 can (14-1/2 ounces) Italian-style diced tomatoes
  • 1/2 cup water
  • 1 can (2-1/4 ounces) sliced ripe olives
  • 1/4 cup crumbled herb or feta cheese (optional)
  • 1 lemon, cut into wedges (optional)

Cooking:

  1. Press pepper onto beef Steaks. Heat oil in large nonstick skillet over medium heat until hot. Place steaks in skillet; brown evenly. Pour off drippings.

  2. Stir in diced tomatoes and water. Bring to a boil. Reduce heat; cover tightly and simmer 1-1/4 to 1-3/4 hours or until beef is fork-tender.

  3. Remove steaks; keep warm. Skim fat from cooking liquid, if necessary. Add olives; increase heat and bring cooking liquid to boil. Cook 5 to 10 minutes or until reduced to 1-1/2 cups sauce, stirring occasionally.

  4. Carve steaks into thin slices. Top with sauce and garnish with feta cheese. Squeeze with lemon wedge.

214 CALORIES

0 % *

2g SAT FAT

0 % DV **

24g PROTEIN

0 % DV

4 mg IRON

0 % DV

5.5 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 214 Calories; 72 Calories from fat; 8g Total Fat (2 g Saturated Fat; 5 g Monounsaturated Fat;) 57 mg Cholesterol; 599 mg Sodium; 1 g Total Carbohydrate; 1.3 g Dietary Fiber; 24 g Protein; 4 mg Iron; 3 mg NE Niacin; 0.2 mg Vitamin B6; 2.6 mcg Vitamin B12; 5.5 mg Zinc; 25.7 mcg Selenium.

This recipe is an excellent source of Protein, Iron, Vitamin B12, Zinc, and Selenium; and a good source of Niacin, and Vitamin B6.

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