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© Meredith Corporation. All rights reserved. Used with permission.
Finely grate 1 teaspoon zest 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 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 1 tablespoon oil to the pan. 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 zest and olives.
To serve, spoon tomato mixture over steaks. Sprinkle with feta and serve with lemon wedges.