Ingredients
1 jar (6-1/2 ounces) marinated artichoke hearts4 beef ribeye steaks (3/4 inch thick and about 8 ounces each)1/2 teaspoon salt2 tablespoons butter1 small onion, sliced and separated into rings1 garlic clove, minced1 jar (2 ounces) sliced pimientos, drained
Preparation
Drain artichokes, reserving 1 tablespoon marinade. Coarsely chop artichokes and set aside. Sprinkle steaks with salt.
In a large skillet, cook steaks in butter over medium-high heat for 4 minutes on each side or until the meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove to a serving platter; keep warm.
In same skillet, saute onion and garlic in reserved marinade for 3 minutes. Add artichokes and pimientos; heat through. Serve with steaks.
