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