Greek Flat Iron Steaks


Every ingredient in this steak dinner, from the rosemary rub to the tomato and olive topping, are inspired by the Mediterranean diet.

Greek Flat Iron Steaks
Photo: Andy Lyons
Total Time:
25 mins


  • 1 lemon

  • 2 8 ounce boneless beef chuck top blade (flat iron) steaks

  • Salt

  • Ground black pepper

  • 1 teaspoon dried rosemary, crushed

  • 2 tablespoon olive oil

  • 1 pint grape tomatoes

  • 2 cloves garlic, minced

  • ½ cup pitted ripe green olives, halved

  • ¼ cup crumbled feta cheese


  1. Finely shred 1 teaspoon peel from lemon; set aside. Cut lemon into wedges; set aside. Halve each steak. Generously season each side with salt and pepper. Rub rosemary into both sides of steaks. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add steaks; cook for 8 to 10 minutes or until medium rare, turning once. Remove from pan. Cover; keep warm.

  2. Add the remaining oil to skillet. Add tomatoes and garlic. Cook and stir for 3 minutes over medium-high heat or until tomatoes start to soften and burst. Remove from heat. Stir in lemon peel and olives.

  3. To serve, spoon tomato mixture over steaks. Sprinkle with feta cheese and serve with lemon wedges.

Nutrition Facts (per serving)

323 Calories
22g Fat
7g Carbs
24g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 323
% Daily Value *
Total Fat 22g 28%
Saturated Fat 7g 35%
Cholesterol 82mg 27%
Sodium 467mg 20%
Total Carbohydrate 7g 3%
Total Sugars 3g
Protein 24g
Vitamin C 17.9mg 90%
Calcium 83mg 6%
Iron 3.3mg 18%
Potassium 533mg 11%
Folate, total 22.6mcg
Vitamin B-12 4.2mcg
Vitamin B-6 0.4mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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