GREEK FLAT IRON STEAKS

FLAT-IRON STEAKS—ALSO CALLED TOP BLADE STEAKS OR TOP BONELESS CHUCK STEAKS—ARE AN ECONOMICAL BUT FLAVORFUL CUT FROM THE BEEF CHUCK SECTION.

START TO FINISH 25 minutes

• 1 lemon
• 2 6- to 8-oz. boneless beef shoulder top blade (flat iron) steaks
• Salt
• Black pepper
• 1 tsp. dried rosemary, crushed
• 4 tsp. olive oil
• 2 cups grape tomatoes, halved, if desired
• 2 cloves garlic, minced
• ⅓ cup pitted green olives, halved
• ¼ cup crumbled feta cheese (1 oz.)

1. Remove 1 tsp. zest from lemon. Cut the lemon into wedges. Trim fat from steaks. Cut each steak in half and generously sprinkle both sides with salt, pepper, and rosemary. Rub in with your fingers.

2. In a large nonstick skillet heat 2 tsp. of the oil over medium-high heat. Add steaks; cook 8 to 10 minutes or until medium rare (145°F), turning once. Remove from skillet; keep warm.

3. Add remaining 2 tsp. oil to skillet. Add tomatoes and garlic; cook over medium-high heat 3 minutes or until tomatoes start to soften and burst. Remove from heat. Stir in olives and reserved lemon zest.

4. Serve steaks with tomato mixture. Sprinkle with cheese and serve with reserved lemon wedges. MAKES 4 SERVINGS.

PER SERVING 220 cal., 13 g fat (4 g sat. fat), 56 mg chol., 467 mg sodium, 6 g carb., 2 g fiber, 20 g pro.