Gluten-Free Parmesan-Crusted Beef Steaks
Marinated beef top round steaks coated with grated Parmesan cheese and seared until medium-rare. Topped with a fresh relish of marinated artichokes, sun-dried tomatoes, and basil. The combination of crispy cheese crust and bright Mediterranean flavors makes this an elegant weeknight dinner.
Ingredients
- 4 beef Top Round Center steaks, cut 1/2 inch thick (4 ounces each)sirloin tip steaks1:1
similar leanness and thickness
- 1 jar (6-1/2 ounces) marinated artichoke hearts, undrainedcanned artichoke hearts + Italian dressing1:1
requires separate marinade
- ¼ cup sun-dried tomatoes, chopped, not oil packedroasted red peppers1:1
sweeter, milder alternative
- ¼ cup Parmesan cheese, grated, divided
- 1 tablespoon fresh basil, chopped
- ¼ teaspoon seasoned salt
- nonstick cooking spray
Instructions
- 1
Drain artichoke hearts, reserving marinade. Place beef steaks and 1/4 cup reserved artichoke marinade in a food-safe plastic bag and turn to coat. Seal bag and marinate in refrigerator 6 hours or overnight, turning occasionally.
- 2
While steaks marinate, chop artichoke hearts. Combine artichokes, sun-dried tomatoes, remaining reserved marinade, 1 tablespoon Parmesan cheese, basil, and seasoned salt in a medium bowl and mix well. Cover and refrigerate until ready to serve.
- 3
Remove steaks from marinade and discard marinade. Press remaining Parmesan cheese onto both sides of beef steaks.
- 4
Spray a large nonstick skillet with cooking spray and heat over medium heat until hot. Place steaks in skillet and cook until medium-rare, turning once. Do not overcook.
- 5
Serve steaks topped with Mediterranean relish.
Tips
Turn steaks occasionally during marination for even flavor distribution.
Prepare the relish while steaks marinate to save time on serving day.
Use a meat thermometer to ensure steaks reach 145°F for medium-rare doneness without overcooking.
Good to Know
Store leftover steaks and relish separately in airtight containers in the refrigerator for up to 3 days. Reheat steaks gently to avoid toughening.
Marinate steaks up to overnight as directed. Prepare relish up to 1 day ahead and refrigerate covered. Do not cook steaks until ready to serve.
Serve steaks warm, topped with Mediterranean relish. Pair with roasted vegetables, rice, or crusty bread.
Common Mistakes
Overcook steaks to avoid tough, dry beef; use a meat thermometer and stop cooking at 145°F.
Skip marinating to avoid bland, dry steaks; minimum 6 hours develops flavor and tenderness.
Substitutions
Dairy-Free Swaps
General Alternatives
similar leanness and thickness
sweeter, milder alternative
requires separate marinade