Beef Steak with Artichokes
Wow your guests, whether honored friends or beloved family, with this Italian dish that combines sunny artichokes with tender steak.
Prep Time:
Cooking Time: 45 minutes
Ingredients
- 1 teaspoon canola oil
- 1 (2-pound) beef top sirloin steak, trimmed
- 2/3 cup dry white wine
- 2 (9-ounce) packages frozen artichokes, thawed, or 1 (14-ounce) can artichoke quarters, drained
- 1/2 cup beef broth
- 2 teaspoons grated lemon zest
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1 pound fresh mushrooms, sliced
Directions
Preheat oven to 200°F.
Heat canola oil in a large skillet over medium heat. Cook steak in hot oil, turning occasionally, to the desired degree of doneness, about 8 to 10 minutes for rare. Transfer steak to a baking pan, reserving drippings in skillet. Place steak in oven to keep warm.
Add wine to skillet drippings. Cook over medium heat, stirring frequently, until reduced by half.
Add artichokes, broth, lemon zest, oregano, thyme and salt to wine. Cook, covered, until artichokes are tender, about 3 minutes.
Add mushrooms to artichoke mixture. Cook, stirring frequently, until heated through, about 1 to 2 minutes. Cut steak into thin slices. Top with artichoke mixture.
Secret Tip
Canned artichoke hearts are more commonly stocked and therefore easier to find for most shoppers. If you use them, be sure to drain them well, then soak in clean water for a few minutes to remove the brine and leave them with a taste that's closer to fresh artichokes.
