Sirloin Steak

Sirloin Steak with artichokes, Tomatoes and Olives
The South Beach Diet Quick and Easy Cookbook
prep time: 10 minutes cook time: 20 minutes

Redolent with the lusty flavors of the Mediterranean, this dish turns a quick weeknight meal into something the
whole family will look forward to coming home to. Serve it with your favorite salad. If you don't have time
to thaw frozen artichokes, use a 14 ounce can of brine packed ones, well drained.

4 - 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

Season steaks with salt and pepper. Heat oil in large skillet over medium-high heat. Cook steak 4 60 5 minutes per side for medium rare ( I prefer well done).
Transfer to a plate.
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.
Add tomatoes and cook 3 minutes more. Stir in artichokes and olives and cook until warmed through, about 2 minutes. Season with salt and pepper to taste and serve warm with steaks.

Makes 4 servings
Per serving: 310 calories, 14 g fat, 3.5 g saturated fat, 40 g protein, 9 g carbohydrates, 5 g dietary fiber, 320 mg sodium