Greek Flat Iron Steaks

6g CARB

Serves 4

Total 25 min.

• 1 lemon
• 2 6- to 8-oz. boneless beef shoulder top blade (flat iron) steaks
• ¼ tsp. salt
• ¼ tsp. 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.)
• Lemon wedges

1. Remove 1 tsp. zest from the lemon. Set zest aside. Trim fat from steaks. Cut steaks in half and generously season both sides with salt and pepper. Sprinkle rosemary on both sides of steaks; rub in with your fingers.

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

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

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

5. Serve steaks with tomato relish. Sprinkle with cheese and serve with lemon wedges and additional pepper.

PER SERVING (3 oz. beef + ½ cup relish each) cal 223, fat 14 g (5 g sat. fat), chol 67 mg, sodium 498 mg, carb 6 g (2 g fiber, 3 g sugars), pro 20 g

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Use regular green olives in this dish or a pitted olive blend from the deli at your supermarket.