Sirloin Steak with Artichokes, Tomatoes, and Olives

Ingredients:

• 4 (6 oz.) sirloin steaks, about 3/4-inch thick
• 2 tsp. extra-virgin olive oil
• 1/4 cup water
• 1 garlic clove, minced
• 1 tsp. oregano
• 4 plum tomatoes, diced
• 1 (9 oz.) package frozen artichoke hearts, thawed and quartered
• 1/2 cup pitted kalamala olives, coarsely chopped
• salt
• freshly ground black pepper

Makes 4 Servings

1. Season steaks with salt and pepper. Heat oil in a large skillet over medium-high heat. Cook steak 4-5 minutes per side for medium-rare. Transfer to a plate.
2. Add water to the hot pan, scraping any brown bits from the bottom; reduce heat to medium. Add garlic an 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.

WW POINTS VALUE: 8 pts.

 

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. This dish is quick, easy, delicious and just as good as what as what you would order in a restaurant. Don't be intimidated by this dish. It's really good and people will love this dish. Tomatoes, artichokes, and Kalamata olives are staples of Mediterranean cooking and these ingredients go great with steak, chicken, pork, lamb, veal and even fish. This dish can be made any day of the week and will quickly become a family favorite.