Sirloin Steak with Artichokes, Tomatoes and Olives

Yet another favorite recipe from The South Beach Diet Quick and Easy Cookbook. It preps in 10 minutes and cooks within 20. A nice, quick, weeknight meal.

If you don't have time to thaw frozen artichokes, use a 14 ounce can of brine packed ones, well drained.

Sirloin Steak with Artichokes, Tomatoes and Olives

  • Four 6 oz sirloin steaks, about 3/4 inch thick
  • 2 teaspoons extra-virgin olive oil
  • 1/4 cup water
  • 1 garlic clove minced
  • 1 teaspoon dried oregano
  • 4 plum tomatoes, diced
  • 1 - 9 ounce package frozen artichoke hearts, thawed and quartered
  • 1/2 cup pitted kalamata olives, coarsely chopped
  • Salt and freshly ground black pepper
  1. Season steaks with salt and pepper. Heat oil in large skillet over medium-high heat. 
  2. Cook steaks for 5 minutes per side for medium rare.
  3. Transfer to a plate.
  4. Add water to the hot pan, scraping any brown bits from the bottom; reduce heat to medium. Add garlic and oregano; cook until garlic has softened, about 1 minute.
  5. Add tomatoes and cook 3 minutes more. 
  6. Stir in artichokes and olives and cook until warmed through, about 2 minutes. 
  7. Season with salt and pepper to taste and serve warm with steaks.
Makes 4 servings
Per serving: 310 calories, 14 g fat, 40 g protein, 9 g carbohydrates, 5 g dietary fiber, 320 mg sodium

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