Sirloin with Tomato, Olive, and Feta Topping

Name: Sirloin with Tomato, Olive, and Feta Topping
Yield: Serves 4; 3 ounces beef and 1/2 cup topping per serving
Ingredients: 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; 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

January 26, 2012

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 notes

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