Grilled Sirloin with Fresh Tomatoes and Olives

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Category : Meat

Recipe : Grilled Sirloin with Fresh Tomatoes and Olives

Topping grilled or broiled steak with two quintessentially Mediterranean foods gives
it a whole new flavor.

Makes 4 servings

4 large or 8 small fresh plum tomatoes, peeled, seeded and chopped*
12 large or 20 small imported black olives, pitted and sliced
1 tablespoon minced fresh oregano (or 1/2 teaspoon dried)
2 garlic cloves, minced
Freshly ground black pepper, to taste
15 ounces lean well-trimmed boneless sirloin steak

Spray the broiler or grill rack with nonstick cooking spray; place 5" from heat.
Preheat the broiler or prepare the grill according to the manufacturer's
instructions.
Spray a medium nonstick skillet with nonstick cooking spray; place over medium
heat 30 seconds. Add the tomatoes, olives, oregano, garlic and pepper; cook,
stirring frequently, 5 minutes, until thickened. Set aside and keep warm.
Broil or grill the steak on the prepared rack 10 minutes (rare), 12 minutes
(medium) or 14 minutes (well-done), turning once. Transfer to a cutting board and
let stand 5 minutes before slicing. Divide evenly among 4 plates, top each portion
with 1/4 cup of the sauce and serve at once.

SERVING (3 OUNCES STEAK WITH 1/4 CUP SAUCE) PROVIDES: 1/2 Fat, 1
Vegetable, 3 Proteins.

PER SERVING: 198 Calories, 8 g Total Fat, 3 g Saturated Fat, 76 mg Cholesterol, 185
mg Sodium, 4 g Total Carbohydrate, 1 g Dietary Fiber, 26 g Protein, 30 mg Calcium

*If fresh plum tomatoes are not available, substitute an equal number of chopped
drained canned Italian plum tomatoes (no salt added).