| Fast Prep | Calorie Smart

greek flat iron steaks

start to finish: 25 minutes | MAKES: 4 servings (3 oz. steak + ½ cup tomatoes each)

• 1 lemon
• 2 6- to 8-oz. boneless beef shoulder top blade (flat iron) steaks, trimmed of fat (see tip below)
• Salt and 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. Finely shred 1 tsp. zest from the lemon. Cut lemon into wedges. Set zest and wedges aside. Cut each steak in half and generously season both sides with salt and pepper. Sprinkle rosemary evenly over both sides of steaks; 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 steaks from skillet; cover to keep warm.

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

4. Serve steaks with tomato mixture and the reserved lemon wedges. Sprinkle with cheese.

PER SERVING: 220 cal., 13 g fat (4 g sat. fat), 56 mg chol., 467 mg sodium, 6 g carb., 2 g fiber, 3 g sugars, 20 g pro.

STEAK IT OUT

Prized for being lean, tender, and inexpensive, flat iron steaks come from the chuck (shoulder) section of beef. If you can’t find this cut, you can substitute eye round, tri-tip, or top loin (strip) steak.