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Grilled Steaks and Artichokes
Recipes
Grilled Steaks and Artichokes
4 servings
30 minutes total

Ingredients

  • 1 small red onion
  • 1 (6.5 oz) jar marinated artichokes
  • ½ cup shredded Parmesan cheese
  • 2 tablespoons peppercorn ranch (or Caesar) dressing
  • 2 teaspoons garlic stir-in paste
  • 2 (1-inch-thick) bone-in grilling steaks (such as ribeye, porterhouse, or New York strip; about 2 lb)
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly cracked black pepper

Steps

    1. Preheat grill (or grill pan) on medium-high. Chop red onion finely (⅓ cup). Chop artichokes coarsely. Combine onions, artichokes, cheese, dressing, and garlic paste.
    2. Season steaks with salt and pepper, then place on grill (wash hands); grill 4–5 minutes on each side until steaks are 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done).
    3. Top steaks with artichoke mixture; cover and grill 1–2 more minutes until topping is warm. Transfer steaks to cutting board, tent loosely with foil, and let stand 5–10 minutes before slicing; temperature will rise 5–10°F during this time. Slice steaks and serve.

    Chef's Tip: Serve with baked or mashed potatoes and sautéed broccoli.

The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking steak, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.

Wash hands, utensils, and surfaces with soap and water after any contact with raw meat, seafood, or eggs.
Do not reuse marinades.
Do not rinse raw meat.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per ¼ recipe serving: Calories 400, Total Fat 20g, Sat Fat 7g, Trans Fat 0g, Chol 140mg, Sodium 950mg, Total Carb 4g, Fiber 0g, Total Sugar 1g, (Incl. 0g Added Sugars), Protein 46g, Vitamin D 0%, Calc 10%, Iron 15%, Potassium 10%