Mediterranean Steaks

By Tonya_Speed

NUTRITION per serving: 187 Calories; 6g Fat; 26g Protein; 6g Carbohydrate; 1g Dietary Fiber; 48mg Cholesterol; 145mg Sodium. Exchanges: 0 Grain (Starch); 3 Lean Meat; 1 Vegetable. Points: 4

Ingredients

• 2 cloves garlic, pressed
• 1 teaspoon dried oregano, crumbled
• 1 teaspoon grated lemon peel
• 2 tablespoons lemon juice
• 1/4 teaspoon black pepper
• 1 pound boneless top sirloin steak, all visible fat discarded, cut into 4 pieces
• 2 cups grape OR cherry tomatoes, halved
• 2 tablespoons chopped kalamata olives, drained and rinsed
• 2 tablespoons crumbled reduced fat Feta cheese
• 1 tablespoon red wine vinegar
• Water/oil mixture

Details

Servings 4
Adapted from savingdinner.com

Preparation

Step 1

In a large zipper-topped plastic bag, combine garlic, oregano, lemon peel, lemon juice and pepper; add steaks, seal bag and turn to coat. Refrigerate for 30 minutes to 8 hours, turning occasionally. Meanwhile, in a medium bowl, combine remaining ingredients; cover and refrigerate until ready to serve. Drain steaks and discard marinade. Heat a large skillet over medium-high heat. Remove from heat and lightly spray with water/oil mixture. Return to heat, add steaks and cook for 4 to 5 minutes per side or until they reach desired level of doneness. To serve, spoon topping over each steak.

SERVING SUGGESTION: Steamed red skinned potatoes and steamed asparagus.