Ingredients

2 well-trimmed beef rib eye steaks, cut 1 inch thick (approx. 1 pound)
1 tablespoon olive oil
1 tablespoon fresh lemon juice
2 tablespoons crumbled feta cheese
1 tablespoon chopped, pitted Kalamaor or ripe olives

Seasoning:
1 1/2 teaspoons garlic powder
1 1/2 teaspoons dried basil leaves, crushed
1 1/2 teaspoons dried oregano leaves, crushed
1/2 teaspoon salt
1/8 teaspoon pepper

Directions

Combine seasoning ingredients; press into both sides of beef steaks. In large nonstick skillet, heat oil over medium heat until hot. Place steaks in skillet; cook approx. 10 to 14 minutes for medium rare to medium doneness, turning once. Sprinkle with lemon juice. To serve, sprinkle cheese and olives over steaks; garnish as desired. Makes 2 servings.

Each serving contains 491 calories, 30g fat, 4g carb, 922mg sodium, 101mg cholesterol. From Fran Yuhas, Pennsylvania, $25,000 First prize, 1995 National Beef Cook-Off.