4 beef Chuck Eye Steaks, cut 1 inch thick (about 8 ounces each)
1/2 cup prepared red wine vinaigrette
1/2 cup crumbled feta cheese
1/2 cup chopped green onions
1 jar (6 ounces) marinated artichoke hearts, drained, chopped
1/4 cup drained oil-packed sun-dried tomatoes, chopped
1/4 cup pitted Kalamata olives, finely chopped
1/2 teaspoon pepper
1/4 teaspoon salt
1/4 teaspoon dried oregano leaves, crushed
Place beef steaks in food-safe plastic bag. Pour vinaigrette over steaks; turn steaks to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours.
Remove steaks from marinade; discard marinade. Spray rack of broiler pan with nonstick cooking spray. Place steaks on rack in pan so surface of beef is 3 to 4 inches from heat. Broil 15 to 20 minutes for medium rare to medium doneness, turning once.
Meanwhile combine topping ingredients in medium bowl.
Top each steak with 1/4 of topping mixture. Broil 2 minutes or until topping is lightly browned and heated through.
Nutrition information per serving, using Chuck Eye Steak: 581 calories; 37 g fat (12 g saturated fat; 12 g monounsaturated fat); 174 mg cholesterol; 924 mg sodium; 9 g carbohydrate; 2.4 g fiber; 51 g protein; 4.5 mg niacin; 0.5 mg vitamin B6; 4.0 mcg vitamin B12; 6.1 mg iron; 42.8 mcg selenium; 15.9 mg zinc.