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Sirloin with Tomato, Olive, and Feta Topping

This steak fits right into your schedule—it can marinate for as little as 30 minutes or as long as 8 hours—and it is equally good whether cooked on the stovetop, grilled, or broiled. Rice and Vegetable Pilaf (page 252) goes well with it.

Recipe information

  • Yield

    Serves 4; 3 ounces beef and 1/2 cup topping per serving

Ingredients

Sirloin

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

Topping

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

Preparation

  1. Step 1

    In a large shallow glass dish, stir together the lemon zest, lemon juice, garlic, oregano, and pepper. Add the beef, turning to coat. Cover and refrigerate for 30 minutes to 8 hours, turning occasionally.

    Step 2

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

    Step 3

    Drain the beef, discarding the marinade.

    Step 4

    Heat a large nonstick skillet over medium-high heat. Cook the beef for 4 to 5 minutes on each side, or to the desired doneness. (If you prefer, grill the beef on medium high or broil it 5 to 6 inches from the heat as directed.) Serve the beef with the topping.

  2. Nutrition information

    Step 5

    (Per serving)

    Step 6

    Calories: 179

    Step 7

    Total fat: 5.5g

    Step 8

    Saturated: 2.0g

    Step 9

    Trans: 0.0g

    Step 10

    Polyunsaturated: 0.5g

    Step 11

    Monounsaturated: 3.0g

    Step 12

    Cholesterol: 56mg

    Step 13

    Sodium: 186mg

    Step 14

    Carbohydrates: 6g

    Step 15

    Fiber: 1g

    Step 16

    Sugars: 3g

    Step 17

    Protein: 26g

    Step 18

    Calcium: 35mg

    Step 19

    Potassium: 542mg

  3. Dietary Exchanges

    Step 20

    1 vegetable

    Step 21

    3 lean meat

American Heart Association Low-Salt Cookbook, 4th Edition
TagsCondimentSteakBeefMeatGrape TomatoTomatoVegetableFetaCheeseDairyOliveMainDinnerGluten FreeEasyWeeknight MealsSearCast Iron SkilletCookbooks
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