Sirloin with Tomato, Olive, and Feta Topping

Experience the essence of the Mediterranean right in your own home with this excellent entree.

Yield:

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

Ingredients

1. 2 medium garlic cloves, minced
2. 1 teaspoon dried oregano, crumbled
3. 1 teaspoon grated lemon zest
4. 2 tablespoons fresh lemon juice
5. 1/4 teaspoon pepper
6. 1 pound boneless top sirloin steak, all visible fat discarded, cut into 4 pieces
7. .
8. For the topping:
9. ==================
10. 2 cups grape tomatoes or cherry tomatoes, halved
11. 2 tablespoons chopped kalamata olives, rinsed and drained
12. 2 tablespoons crumbled reduced-fat feta cheese, rinsed and drained
13. 1 tablespoon red wine vinegar

Directions

1. 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.
2. Meanwhile, in a medium bowl, stir together the topping ingredients. Cover and refrigerate until ready to serve.
3. Drain the steaks. Discard the marinade.
4. 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.

Notes