sirloin steak

Sirloin with Tomato, Olive, and Feta Topping Serves: 4


  • 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

Cooking Instructions:

  • 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.

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