Drain artichoke hearts, reserving artichoke marinade. Place beef steaks and 1/4 cup reserved artichoke marinade in food-safe plastic bag; turn to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
Meanwhile, chop artichoke hearts. Combine artichokes, tomatoes, remaining reserved marinade, 1 tablespoon Parmesan cheese, basil and seasoned salt in medium bowl, tossing to mix well. Cover and refrigerate until ready to use.
Remove steaks from marinade; discard marinade. Press remaining 3 tablespoons cheese onto beef steaks; set aside.
Spray large nonstick skillet with cooking spray; heat over medium heat until hot. Place steaks in skillet; cook 5 to 7 minutes or until medium rare (145°F), turning once. (Do not overcook.)
Serve steaks with relish.
Nutrition information per serving: 278 Calories; 117 kcal Calories from fat; 13 g Total Fat; 4 g Saturated Fat; 2 g Monounsaturated Fat; 76 mg Cholesterol; 369 mg Sodium; 5 g Total Carbohydrate; 0.5 g Dietary Fiber; 30 g Protein; 2.7 mg Iron; 8.2 mg Niacin; 0.4 mg Vitamin B6; 1.6 mcg Vitamin B12; 4.9 mg Zinc; 31.8 mcg Selenium; 103.9 mg Choline;