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MARINATED DELMONICO STEAKS WITH MEDITERRANEAN SALSA
Total preparation and cooking time: 30 to 35 minutes
Marinating time: 15 minutes to 2 hours
4 boneless beef chuck eye (Delmonico) steaks, cut
3/4 inch thick (about 5 to 6 ounces each)
1/2 cup prepared red wine vinaigrette
Topping:
1/2 cup finely chopped seeded tomato
1/3 cup crumbled feta cheese
1/4 cup finely chopped green onions
1/4 cup finely chopped Kalamata olives
1/2 teaspoon dried oregano leaves, crushed
1/2 teaspoon pepper
1/4 teaspoon salt
1. Place beef steaks and vinaigrette in food-safe plastic bag; turn steaks to coat. Close bag
securely and marinate in refrigerator 15 minutes to 2 hours.
2. Remove steaks from marinade; discard marinade. Place steaks on rack in broiler pan so
surface of beef is 2 to 3 inches from heat. Broil 8 to 11 minutes for medium rare to medium
doneness, turning once.
3. Meanwhile combine topping ingredients in medium bowl; set aside.
4. Top each steak with 1/4 of topping; continue broiling 2 minutes or until topping is lightly
browned and heated through.
Makes 4 servings.
This recipe is an excellent/good source of fiber, protein, niacin, vitamin B6, vitamin B12, iron,
selenium and zinc.
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