Sirloin with Tomatoes

Serves 4; 3 oz. meat and 1/2 cup topping per serving
Experience the essence of the Mediterranean right in your own home with this excellent entrée.

2 medium garlic cloves, minced
1 teaspoon dried oregano, crumbled
1 teaspoon grated lemon zest
2 tablespoons fresh lemon juice
1/4 teaspoon pepper
1 pound boneless top sirloin steak, all visible fat discarded, cut into 4 pieces


2 cups grape tomatoes or cherry tomatoes, halved
2 tablespoons chopped kalamata olives, rinsed and drained
2 tablespoons crumbled reduced-fat feta cheese, rinsed and drained
1 tablespoon red wine vinegar

Vegetable oil spray

In a large airtight plastic bag, combine the garlic, oregano, lemon zest, lemon juice,and pepper. Add the steak and turn to coat. Seal the bag and refrigerate for 30 minutes to 8 hours, turning occasionally.

Meanwhile, in a medium bowl, stir together the topping ingredients. Cover and refrigerate until ready to serve.

Drain the steaks. Discard the marinade.

Heat a large nonstick skillet over medium-high heat. Remove from the heat and lightly spray with vegetable oil spray (being careful not to spray near a gas flame). Cook the steaks for 4 to 5 minutes on each side, or until the desired doneness. (Or grill or broil 5 to 6 inches from the heat as directed.)

To serve, place each steak on a plate. Spoon the topping over each serving.

Nutrition Analysis (per serving)

Calories 187,
Total Fat 6.5 g,
   Saturated 2.0 g,
   Polyunsaturated  0.5 g
   Monounsaturated  2.5 g
Cholesterol  48 mg
Sodium 145 mg
Carbohydrates  6 g
   Fiber  1 g
   Sugars 3 g
Protein  26 g
Calcium  23 mg
Potassium 565 mg 

Dietary Exchanges

1 vegetable
3 lean meat

This recipe is reprinted with permission from the American Heart Association Low-Salt Cookbook, Third Edition, Copyright © 2006 by the American Heart Association. Published by Clarkson Potter/Publishers, a division of Random House, Inc. Available from booksellers everywhere.

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