Mediterranean Topped Steaks

By Tonya_Speed

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

Ingredients

• 2 cloves garlic, pressed
• 1 teaspoon oregano
• 1 teaspoon grated lemon peel
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon black pepper
• 1 pound boneless beef top sirloin steak, trimmed and cut into 4 pieces
• 2 cups grape OR cherry tomatoes, halved
• 2 tablespoons chopped Kalamata olives, rinsed and drained
• 2 tablespoons crumbled reduced-fat Feta cheese
• 1 tablespoon red wine vinegar
• Non-aerosol cooking spray

Details

Servings 4

Preparation

Step 1

DO-AHEAD TIP: Marinate steaks for 8 hours or at least 30 minutes (see recipe).

In a large zipper-topped plastic bag, combine garlic, oregano, lemon peel, lemon juice and black pepper; add steaks, seal bag and turn to coat. Refrigerate for 8 hours or at least 30 minutes, turning occasionally. Meanwhile, in a medium bowl, stir together tomatoes, olives, Feta cheese and vinegar; cover and refrigerate until ready to serve. Drain the steaks; discard marinade and bag. Heat a large skillet over medium-high-heat then remove from heat and lightly spray with cooking spray. Return to heat and cook steaks for 4 to 5 minutes per side or until they reach desired level of doneness. To serve, place each steak on a dinner plate and spoon the topping over each serving.
LC SERVING SUGGESTION: Faux-Tay-Toes (steam cauliflower till tender; drain; mash with butter, cream cheese and salt and pepper to taste till you get a mashed potatoes texture). Serve a big spinach salad on the side.
SERVING SUGGESTION: Serve baked russet potatoes instead of Faux-Tay-Toes.
KOSHER: Make sure beef is certified kosher. Skip the Feta cheese OR use your favorite soy cheese.
GLUTEN FREE: No changes necessary.