Quick 'n Healthy: Tuscan-Style Sirloin Steak

Signature ingredients of Italian cooking—tomatoes, olives, olive oil—meld together in an intensely flavored, simply delicious topping for grilled steak.

1 1/2 lb. beef sirloin steak (1 inch thick)
3/4 teaspoon salt, divided
1/4 teaspoon pepper
1 cup grape tomatoes, halved
1/4 cup pitted Niçoise or Kalamata olives
1 tablespoon extra-virgin olive oil
1 tablespoon lemon juice
1 tablespoon finely chopped fresh oregano

1. Heat grill. Sprinkle steak with 1/2 teaspoon of the salt and pepper.

2. Grill steak, covered, over medium heat or coals 8 to 10 minutes for medium-rare, turning once. Remove steak; cover loosely with foil. Let stand 5 minutes before serving.

3. Meanwhile, lightly crush tomatoes with hands into medium bowl. Stir in olives, oil, lemon juice, oregano and remaining 1/4 teaspoon salt. Serve over steak.

4 servings

PER SERVING: 295 calories, 10.5 g total fat (2.5 g saturated fat), 45 g protein, 3 g carbohydrate, 110 mg cholesterol, 580 mg sodium, 1 g fiber

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