Artichoke Beef Steaks Recipes

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ROUND STEAK WITH ARTICHOKE HEARTS AND MUSHROOMS



Round Steak With Artichoke Hearts and Mushrooms image

This elegant round steak with artichoke hearts and mushrooms is cooked in wine and served on top of the naan bread.

Provided by Laka

Categories     Steak

Time 30m

Yield 2 serving(s)

Number Of Ingredients 14

600 g beef round steak (4 small steaks)
50 g salt
100 g pepper
1/2 teaspoon sea salt
1/2 teaspoon pepper
2 tablespoons olive oil, divided
1 onion, chopped
2 garlic cloves, chopped
240 g marinated artichoke hearts, cut into quarters
500 g button mushrooms, cut into quarters
1/2 cup white wine
2 tablespoons sour cream
2 naan rolls, cut in half
4 tablespoons fresh chives, chopped

Steps:

  • Season the steaks with salt and pepper on both sides. In a pressure cooker pan, heat 1 tablespoon of olive oil on high until hot. Add the seasoned steak to the pan and cook for 2 - 4 minutes, turning over once. Transfer the steaks to a plate.
  • In the same pan used for the steak, add the remaining olive oil and heat on medium until hot. Add the chopped onion and remaining garlic; sauté for 2-3 minutes until softened over medium heat. Add artichokes and mushrooms, stir, sauté for 2-3 minutes.
  • Stir in the wine, cook for another 2-3 minutes.
  • Return the steaks to the pan, place them on top of the artichokes and mushrooms. Cover and lock the pressure cooker lid. Bring to pressure. When pressure is reached, turn heat down to low. Continue cooking for 15 minutes. Release pressure naturally.
  • Remove steaks from the pressure cooker and place on a warmed platter. Add sour cream to the artichokes and mushrooms sauce, stir and combine.
  • Serve steaks over half of the naan bread, topped with the sauce and sprinkled with chopped fresh chives.

Nutrition Facts : Calories 537.6, Fat 20.1, SaturatedFat 4.1, Cholesterol 6.2, Sodium 10681.4, Carbohydrate 71, Fiber 19.5, Sugar 9.2, Protein 17.9

ARTICHOKE STEAK WRAPS



Artichoke Steak Wraps image

This simple, fast and flavorful dish is one the whole family loves. It's surprisingly easy to make, and you can broil the steak if you don't want to venture outside.-Greg Fontenot, The Woodlands, Texas

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 7

8 ounces frozen artichoke hearts (about 2 cups), thawed and chopped
2 medium tomatoes, chopped
1/4 cup chopped fresh cilantro
3/4 teaspoon salt, divided
1 pound beef flat iron or top sirloin steak (1-1/4 pounds)
1/4 teaspoon pepper
6 whole wheat tortillas (8 inches), warmed

Steps:

  • Toss artichoke hearts and tomatoes with cilantro and 1/4 teaspoon salt., Sprinkle steak with pepper and remaining salt. Grill, covered, over medium heat or broil 4 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°), 5-6 minutes per side. Remove from heat; let stand 5 minutes. Cut into thin slices. Serve steak and salsa in tortillas, folding bottoms and sides of tortillas to close.

Nutrition Facts : Calories 301 calories, Fat 11g fat (4g saturated fat), Cholesterol 61mg cholesterol, Sodium 506mg sodium, Carbohydrate 27g carbohydrate (1g sugars, Fiber 5g fiber), Protein 24g protein. Diabetic Exchanges

ARTICHOKE BEEF STEW



Artichoke Beef Stew image

The recipe for this special stew was given to me by a dear friend before she moved to another state. She served it with dumplings, but my husband prefers noodles. -Janell Schmidt, Athelstane, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 7h55m

Yield 6-8 servings.

Number Of Ingredients 13

1/3 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
2-1/2 pounds beef stew meat, cut into 1-inch cubes
3 tablespoons canola oil
1 can (10-1/2 ounces) condensed beef consomme, undiluted
2 medium onions, halved and sliced
1/2 pound small fresh mushrooms, halved
1 cup red wine or beef broth
1 garlic clove, minced
1/2 teaspoon dill weed
2 jars (6-1/2 ounces each) marinated artichoke hearts, drained and chopped
Hot cooked noodles

Steps:

  • In a large resealable plastic bag, combine the flour, salt and pepper. Add beef, a few pieces at a time, and shake to coat. In a large skillet, brown beef in oil in batches., Transfer to a 3- or 4-qt. slow cooker with a slotted spoon. Gradually add consomme to the pan, stirring to loosen browned bits. Stir in the onions, mushrooms, wine, garlic and dill. Pour over beef., Cover and cook for low for 7-8 hours or until tender. Stir in the artichokes; cook 30 minutes longer or until heated through. Serve with noodles.

Nutrition Facts :

FILETS MIGNONS WITH SPICED BUTTER, GLAZED ARTICHOKES, AND HARICOTS VERTS



Filets Mignons with Spiced Butter, Glazed Artichokes, and Haricots Verts image

Yield Makes 2 servings

Number Of Ingredients 11

Cooked artichokes
1/4 lb haricots verts or other thin green beans, trimmed
Spiced butter
2 (1 1/2- to 2-inch-thick) center-cut filets mignons (beef tenderloin steaks; 6 to 7 oz each)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 tablespoon vegetable oil
1/2 cup dry white wine
1/4 cup veal demi-glace
Special Equipment
an instant-read thermometer

Steps:

  • Prepare vegetables:
  • Cut artichoke bottoms crosswise into 3/8-inch-thick slices, then cut stems diagonally into 3/8-inch-thick slices. Transfer slices to a 1 1/2- to 2-quart baking dish and set aside.
  • Cook haricots verts in a 3- to 4-quart pot of boiling salted water, uncovered, until crisp-tender, about 4 minutes. Drain in a sieve and transfer to a bowl of ice and cold water to stop cooking. Drain and pat dry, then toss with artichokes in baking dish. Cut a 1-inch chunk from spiced butter log, then cut chunk into bits. Dot vegetables with butter, then cover with plastic wrap and set aside until ready to bake.
  • Cook steaks and vegetables:
  • Put oven rack in middle position and preheat oven to 350°F.
  • Heat an 8- to 9-inch heavy skillet (not nonstick) over moderately high heat 2 minutes. While skillet is heating, pat steaks dry and sprinkle all over with salt and pepper.
  • Add oil to skillet, swirling to coat, then sear steaks on one side, without moving, until a deep brown crust forms, about 3 1/2 minutes. Turn steaks over and sear 3 1/2 minutes more. Using tongs, brown edges of steaks briefly (less than 1 minute total), then transfer to a small baking dish, reserving skillet. Cook steaks in oven until thermometer inserted horizontally into center of steaks registers 125°F for medium-rare, 12 to 18 minutes.
  • Before steaks are finished, add vegetables to oven and bake, uncovered, until butter is melted and vegetables are heated through, 10 to 15 minutes.
  • Just before serving:
  • Remove steaks from oven and top each with a 1/4-inch-thick slice of spiced butter. Let stand in baking dish, loosely covered with foil, 5 to 10 minutes.
  • While steaks stand, add wine to skillet and deglaze by boiling, stirring and scraping up brown bits, until reduced to about 1 tablespoon, about 5 minutes. Stir in demi-glace and any juices from baking dish and bring to a boil over moderately high heat. Cut remaining butter into pieces and add to skillet 1 at a time, swirling skillet until each piece is incorporated and sauce is thick and creamy.
  • Divide vegetables and steaks between plates. Pour sauce over each serving.

SLOW COOKER MEDITERRANEAN BEEF WITH ARTICHOKES



Slow Cooker Mediterranean Beef with Artichokes image

A nice warm dish served over pasta.

Provided by JennaBee

Categories     Soups, Stews and Chili Recipes     Stews     Beef

Time 7h28m

Yield 6

Number Of Ingredients 14

1 tablespoon grapeseed oil
2 pounds stewing beef
1 (14 ounce) can artichoke hearts, drained and halved
1 onion, diced
4 cloves garlic, chopped or more to taste
1 (32 fluid ounce) container beef broth
1 (15 ounce) can tomato sauce
1 (14.5 ounce) can diced tomatoes
½ cup pitted and roughly chopped Kalamata olives
1 teaspoon dried oregano
1 teaspoon dried parsley
1 teaspoon dried basil
½ teaspoon ground cumin
1 bay leaf

Steps:

  • Heat oil in a large pot over medium-high heat. Cook beef in the hot oil until browned, about 2 minutes per side.
  • Transfer beef to a slow cooker. Cover with artichoke hearts, onion, and garlic. Pour in beef broth, tomato sauce, and diced tomatoes. Stir in olives, oregano, parsley, basil, cumin, bay leaf.
  • Cook on Low until beef is tender, about 7 hours.

Nutrition Facts : Calories 416.2 calories, Carbohydrate 14.1 g, Cholesterol 83.5 mg, Fat 26.2 g, Fiber 3.6 g, Protein 29.9 g, SaturatedFat 8.9 g, Sodium 1452.8 mg, Sugar 5.3 g

BEEF AND ARTICHOKE SKILLET



Beef and Artichoke Skillet image

Make and share this Beef and Artichoke Skillet recipe from Food.com.

Provided by lilkittykt

Categories     < 60 Mins

Time 58m

Yield 5 serving(s)

Number Of Ingredients 11

1 lb thin-cut round steak, trimmed of all fat and cut into small strips
salt, to taste (optional)
pepper
1 cup chopped onion
1 red bell pepper, seeded and cut into 1/2 inch wide strips
1 tablespoon olive oil
1/2 cup fat-free low-sodium chicken broth or 1/2 cup regular chicken broth, divided
1 (15 ounce) can low-sodium tomato sauce or 1 (15 ounce) can regular tomato sauce
1 (13 3/4 ounce) can water-packed artichoke hearts, quarters drained and tough outer leaves removed
1 1/2 teaspoons italian seasoning
4 ounces penne pasta, cooked according to package directions

Steps:

  • Sprinkle the round steak with salt (if desired) and pepper, in a 12-inch skillet coated with nonstick spray, cook the round steak over medium heat until browned on all sides, stirring frequently, about 4-5 minutes, remove with a slotted spoon, and reserve.
  • In the skillet, combine the onion,pepper, oil, and 2 TBSP of the broth, cook over medium heat, stirring frequently, until the onion is tender, about 5-6 minutes.
  • Return the meat to the pan, add the tomato sauce and remaining broth, add the artichoke hearts and Italian seasoning, stir to mix well, bring to a boil, reduce the heat, cover, and simmer 25-30 minutes until meat is tender.
  • Add pasta to sauce and stir to mix well, serve from the skillet.

Nutrition Facts : Calories 380.5, Fat 14.3, SaturatedFat 4.7, Cholesterol 66.2, Sodium 117.1, Carbohydrate 39.5, Fiber 11.5, Sugar 7.6, Protein 24.9

BEEF WITH TOMATOES AND ARTICHOKES -- EASY ELEGANCE IN 30 MINUTES



Beef With Tomatoes and Artichokes -- Easy Elegance in 30 Minutes image

I love dishes that taste like they were a lot more trouble to make than they really are. Artichoke hearts and fresh basil make this nice enough to put in front of guests but minimal prepwork means its on the table in half an hour so you can give it to your family on a busy night when opening cans sounds attractive. It holds well too for those days when everyone is on his/her own schedule.

Provided by 3KillerBs

Categories     Meat

Time 25m

Yield 8-10 serving(s)

Number Of Ingredients 10

2 lbs boneless beef cubes (round, sirloin, or other lean cut preferred)
1 onion, coarsely chopped
2 garlic cloves, slivered
2 (14 1/2 ounce) cans diced tomatoes
2 (12 ounce) jars water-packed artichoke hearts, drained
1/4 cup chopped fresh basil
1/2 teaspoon salt, to taste
olive oil
chopped fresh basil (to garnish) (optional)
grated parmesan cheese

Steps:

  • Brown meat, onions, and garlic in a little olive oil in a large pot or Dutch oven.
  • Add tomatoes, artichoke hearts, basil, and salt.
  • Bring to a boil then simmer 15-20 minutes or until beef and onions are fully cooked.
  • Serve over rice or pasta, garnished with additional chopped basil if desired. Pass grated Parmesan at the table.
  • A salad (I suggest the balsamic dressing from Recipe #213989 ), and, perhaps, a loaf of Italian or French bread will complete the meal nicely.

Nutrition Facts : Calories 843.8, Fat 81, SaturatedFat 33.6, Cholesterol 112.7, Sodium 479.4, Carbohydrate 17.7, Fiber 6.3, Sugar 5.3, Protein 13.3

STEAK WITH ROASTED-PEPPER AND ARTICHOKE RELISH



Steak with Roasted-Pepper and Artichoke Relish image

Categories     Sauté     Quick & Easy     Basil     Steak     Artichoke     Bell Pepper     Gourmet

Yield Makes 4 servings

Number Of Ingredients 11

1 garlic clove
11/2 teaspoons balsamic vinegar
1/4 teaspoon Dijon mustard
3/4 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon sugar
3 tablespoons olive oil
1 (12-oz) jar roasted red peppers, rinsed, patted dry, and cut crosswise into thin strips
1 (6-oz) jar marinated artichoke hearts, rinsed, patted dry, and coarsely chopped
2 tablespoons chopped fresh basil
4 (1/2-inch-thick) boneless top loin (strip) steaks (each about 6 oz)

Steps:

  • Mince garlic and mash to a paste with a pinch of salt, then transfer to a bowl. Whisk in vinegar, mustard, 1/4 teaspoon salt, 1/4 teaspoon pepper, and sugar. Add 2 tablespoons oil in a slow stream, whisking until mixture is emulsified. Stir in roasted peppers, artichokes, and basil, then add salt and pepper to taste.
  • Pat steaks dry and sprinkle with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat remaining tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté steaks, 2 at a time, turning over once, about 5 minutes per batch for medium-rare. Transfer steaks to plates as cooked. Serve steaks topped with relish.

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