Herbed-Marinated Sirloin with Roasted Asparagus and Tomatoes

Ingredients:

• 1/2 tsp dried garlic powder
• 1/2 tsp dried majoram
• 1/2 tsp dried thyme
• 1/2 tsp freshly ground black pepper
• 1/4 tsp salt
• 1 (1 3/4 lb.) sirloin steak, about 1 1/2-inches thick
• 1 lb. medium-thick asparagus, trimmed
• 1 1/2 cups grape tomatoes
• 2 tsp extra-virgin olive oil

Makes 4 Servings

1. In a small bowl, combine the garlic powder, majoram, thyme, pepper and 1/8 tsp of the salt. Rub onto steak. Place steak on a plate, cover with plastic wrap and let steak rest at room temperature for 30 minutes.
2. Lightly coat a heavy skillet with cooking spray and heat over medium-high heat. Pan-grill steak 10 minutes per side for medium-rare. Transfer to a cutting board and let sit for 5-10 minutes.
3. While the steak is resting, heat the oven to 450 F. Spread asparagus and tomatoes on a baking sheet, drizzle with oil, sprinkle with remaining 1/8 tsp of salt, and toss to combine. Roast until tomatoes are bursting and asparagus is tender, 8-10 minutes.
4. While vegetables are roasting, thinly slice steak. Divide steak and vegetables among 4 plates and serve warm.

 WW POINTS VALUE:6 pts.

 

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. This is a great meal for people who love steak and vegetables. The herbs rubbed on this steak are so heavenly delicious along with the roasted vegetables drizzled in olive oil. The vegetable side dish makes the dish look very colorful and can be served alongside chicken, fish or pork anytime of the year. Even though the recipe calls for the steak to be pan-grilled, you can grill the steak or even broil the steak.