Philly Cheese Steaks

 Ingredients:

• 1 tsp. extra-virgin olive oil
• 1 large onion, thinly sliced
• 1 green bell pepper, sliced
• 2 garlic cloves, minced
• 1/4 tsp. salt
• 3/4 lb. lean boneless sirloin steak, trimmed and thinly sliced
• 4 (3/4 oz.) slices reduced-fat provolone cheese
• 4 whole wheat sandwish thins, split

Makes 4 Servings (1 sandwich per serving)

1. Heat the oil in a large skillet over medium-high heat. Add onion and cook, stirring, until softened, 5 minutes. Add peppers, garlic, and 1/4 teaspoon of the salt. Cook, covered, stirring occasionally, until onion is golden, about 10 minutes. Transfer to a small bowl. 
2. Wipe skillet clean Sprinkle steak with remaining 1/2 teaspoon salt and spray with nonsick spray, tossing to coat. Cook steak, in batches, until browned, about 2 minutes, transferring to plate as it is browned. 
3. Place 1 slice of prrovolone on bottom of each roll. Top with about 1/2 cup steak and one-fourth of onion mixture. Cover with tops of rolls. 

WW POINTS VALUE: 7 pts. 

Note: This recipe appears in the WW Family Meals Cookbook. A Philly cheesesteak is such a treat and it will fill you up leaving you satisfied when it's done right. Most cheese steaks contain a lot of salt and are on white hoagie rolls. These have lean sirloin, very little salt, onions, garlic and bell peppers and are on whole wheat bread. These are filling and flavorful and will leave you satified. Plus, they are lean on your wallet too. 

Peppery Steak with Horseradish Cream

Ingredients:

• 1 1/2 lbs. London broil or other sirloin steak (about 1 inch thick)
• 1 tsp. extra-virgin olive oil
• 2 tbsp. cracked black pepper
• 1/2 cup reduced-fat sour cream
• 2 tsp. prepared horseradish
• salt

Makes 4 Servings

1. Rub steak with oil and pepper, pressing pepper into steak; season well with salt. Heat grill pan over medium-high heat or heat oven to broil. Grill or broil steak 5- 6 minutes per side for medium-rare. Transfer to a cutting board and cover loosely with foil to keep warm. Allow meat to rest for 5 minutes before thinly slicing across the grain. 
2. While steak is resting, mixing together sour cream and horseradish; season to taste with salt. Serve horseradish cream with steak. 

WW POINTS VALUE: 9 pts. 

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. Grilled steak is so delicious any day of the week. The horseradish cream packs with a pungent heat and it goes great with steak, grilled vegetables and even in salads and sandwiches. I highly recommend adding minced garlic to the steak because garlic always makes everything taste better. 

Warm Beef & Broccoli Romesco Salad

Ingredients:

• 1 1/2 cups roasted red peppers
• 1/4 cup raw almonds
• 1 1/2 tbsp. so-salt-added tomato paste
• 1 1/2 tbsp. red wine vinegar
• 1 1/2 tsp. paprika
• 1 tbsp. + 1 tsp. extra-virgin olive oil
• 1/2 tsp. kosher salt
• 1 head broccoli (about 1 lb.) 
• 1 lb. sirloin steak

Makes 4 Servings

1. In a food processor, puree the roasted peppers, almonds, tomato paste, vinegar, paprika, 1 tablespoon of the oil, 1/4 teaspoon of the salt, and 2 tablespoons water. Transfer the dressing to a bowl and set aside.
2. Separate the broccoli florets from the stalks. Trim off the very bottoms of the stalks. Peel the stalks and cut crosswise into 1/2-inch-thick slices. Cut the broccoli into smaller florets. 
3. In a large skillet, bring 3 inches of water to a boil. Add the broccoli florets and the stalks. Cook, uncovered, until crisp-tender, about 5 minutes. Drain and run under cold water to stop the cooking. Drain again.
4. Preheat the broiler with the rack 4 inches from the heat.
5. Sprinkle the steak with the remaining 1/4 teaspoon salt and brush with the remaining 1 teaspoon oil. Broil until cooked to the desired degree of doneness, about 3 minutes per side for medium-rare. Transfer to a cutting board and when cool enough to handle, thinly slice.
6. Divide the beef among 4 plates and top with the broccoli. Dividing evenly, spoon the dressing on top. Serve warm or at room temperature.

WW POINTS VALUE: 7 pts.

Note: This recipe appears in the South Beach Diet Gluten Solution Cookbook. This is a delicious salad to kick-start your healthy lifestyle. Any kind of beef salad is really delicious when it's done right. This salad has a Spanish flare to it The dressing is a healthy take on a traditional Romesco sauce. I highly recommend adding minced garlic to the Romesco sauce because garlic always makes everything taste better. This Romesco sauce can also be used on chicken, fish, pork, and even eggs. 

Beef & Broccoli Salad with Mustard Vinaigrette

Ingredients:

• 1/4 cup extra-virgin olive oil
• 3 tbsp. red wine vinegar
• 4 tsp. Dijon mustard
• 1/2 tsp. dried tarragon
• 1/4 tsp. salt
• 1 tbsp. nonpareil capers, drained & rinsed (optional)
• 1 (1 lb.) well-trimmed sirloin steak
• 4 cups small broccoli florets
• 2 medium yellow bell peppers, cut into 1/2-inch squares

Makes 4 (2-cup) Servings

1. Heat the broiler or heat a grill to medium-high.
2. In a large bowl, whisk together the oil, vinegar, 2 teaspoons of the mustard, tarragon, and salt, Stir in capers, if using.
3. Brush both sides of the beef with the remaining 2 teaspoons mustard. Broil or grill 6 inches from the heat for 5 minutes per side for medium-rare. Let the beef stand for 5 minutes before cutting across the grain into 1/2-inch thick slices. Then cut the slices crosswise into 1-inch squares, reserving any juices that accumulate.
4. Meanwhile, in a steamer, cook the broccoli for 3 minutes just barely tender. Add the hot broccoli to the bowl of dressing along with the bell peppers and stir to combine. Stir in the beef and beef juices. Serve warm, at room temperature, or chilled.

WW POINTS VALUE: 9 pts.

 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. This quick and easy salad is both colorful and delicious. The vegetables add nutrients and color to the beef salad. I highly recommend seasoning the steak with salt, pepper and garlic for a more flavorful steak and to make the salad taste flavorful as well. Cook this salad any night of the week and people will be happy.

Carne Asada Tacos

Ingredients:

• 1/4 cup lime juice
• 2 tbsp. orange juice
• 1 tbsp. white vinegar
• 1 tsp. extra-virgin olive oil
• 4 garlic cloves, minced
• 1 jalapeno pepper, seeded & minced
• 1 lb. lean boneless, sirloin steak trimmed
• 1/4 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 4 (7-inch) whole wheat tortillas, warmed
• 1 cup prepared pico de gallo salsa

Makes 4 Servings

1. Combine the lime juice, orange juice, vinegar, oil, garlic, and jalapeno in a large zip-close plastic bag; add steak. Squeeze out air and seal bag; turn to coat steak. Refrigerate 10 minutes.
2. Spray ridged grill pan with nonstick spray; set over medium-high heat until very hot.
3. Remove steak from marinade; discard marinade. Pat steak dry with paper towels and sprinkle with salt and pepper. Place steak in pan and grill until instant-read thermometer inserted into side of steak registers 145 F for medium, about 6 minutes on each side. Transfer steak to cutting board and loosely cover with foil; let stand 3 minutes. Cut steak across grain on diagonal into 12 thin slices; serve in tortillas with pico de gallo.

WW POINTS VALUE: 7 pts.

Note: This recipe appears in the WW Tastier than Takeout Cookbook. The people at Weight Watchers have done it again with these Mexican classics. Mexican food always makes ant occasion feel like a fiesta and always brings people to the table. You'd be amazed how quick and easy it is to make restaurant favorites at home at a fraction of what it costs to eat out. Plus, you know what's going in your dishes and you know who is handling your food. These upscale tacos will quickly become a favorite of family and friends. If you have time, marinate your tacos overnight so they become more flavorful when you cook and serve them. I also highly recommend adding a touch of sour cream and shredded romaine lettuce to these tacos to make them more flavorful and filling.

Sirloin Burgers with Grilled Scallions

Ingredients:

• 1 1/4 lb. well trimmed sirloin, cut into chunks
• 2 tbsp. gluten-free Worcestershire sauce
• 16 scallions
• 2 tsp. extra-virgin olive oil
• 1 small yellow bell pepper, diced
• 1/4 cup chopped grape or cherry tomatoes
• olive oil cooking spray
• salt
• freshly ground pepper

Makes 4 Servings

1. Place the beef in a food processor and pulse-chop until it is the texture of course hamburger meat. Add the Worcestershire sauce and pulse-chop again to combine. Transfer to a medium bowl.
2. Trim off the scallion roots. Cut off enough of the dark green scallion tops so that 6 inches of the rest remains. Mince the dark scallion greens to get 1/3 cup and add to the beef. Place the whole scallion pieces in a bowl, toss with the oil, and set aside.
3. Add the bell peppers and tomatoes to the beef. Gently but thoroughly combine. Form the mixture into 4 patties about 1 inch thick.
4. Preheat a grill pan or cast-iron skillet over medium-high heat. If your pan is big enough, cook the burgers and scallions together, if not, cook the scallions first and set aside. Place the scallions on or in the pan and cook, turning, until nicely browned and softened, 8-10 minutes. Spray the burgers on one side with a little olive oil and sprinkle with a pinch of salt. Place the burgers on or in the pan, oiled-side down, and cook for 4-5 minutes per side for medium-rare.
5. Place a burger on each of 4 plates and serve each with 4 grilled scallions on the side.

WW POINTS VALUE: 6 pts.

Note: This recipe appears in the South Beach Diet Gluten Solutions Cookbook. The people at South Beach Diet have done it again with their gourmet burgers. You will not miss  the bun when you eat these gourmet burgers they're that delicious. The bell peppers, tomatoes and scallions make this burger colorful and delicious you'll forget it's good for you. I highly recommend serving this burger on top of a beefsteak tomato, a bed of spinach or a Zucchini Ceviche and your meal will be deliciously elegant.

Pan-Seared Sirloin Steaks with Fiery Pepper Sauce

Ingredients:

• 3 scallions, cut into short lengths
• 1/4 cup packed fresh cilantro sprigs (leafy ends only)
• 3 garlic cloves, peeled
• 1 small chipotle in adobo (seeded, if desired, for less heat)
• 1 tsp. ground cumin
• 4 thin-cut sirloin steaks (about 5 oz. each)
• freshly ground black pepper
• 1/2 tsp. coarse Kosher salt
• 4 tsp. extra-virgin olive oil
• 2 medium bell peppers, cut into strips
• 1 (14.5 oz.) can no-salt-added diced tomatoes

Makes 4 Servings

1. In a mini food processor, combine the scallions, cilantro, garlic, chipotle, and cumin. Process to coarse paste.
2. Sprinkle the steaks with some black pepper and 1/4 teaspoon of the salt.
3. In a large skillet, heat 2 teaspoons of the oil over medium heat. add the steaks and cook until browned on both sides and medium-rare, 3-4 minutes total. Transfer the steaks to a plate.
4. Add the remaining 2 teaspoons oil and the bell peppers to the skillet. Cook, stirring frequently, until the peppers are just slightly softened, about 2 minutes. Add the scallion-chipotle paste, toss to coat the peppers, and cook until quite fragrant and the peppers are crisp-tender, about 2 minutes.
5. Add the tomatoes and the remaining 1/4 teaspoon salt. Cook, stirring occasionally, for 5 minutes to thicken the sauce and develop the flavors.
6. Place a steak on each of 4 plates. Dividing evenly, top each steak with fiery pepper sauce.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the South Beach Diet Gluten Solution Cookbook. Here is another great dish to eat when you kick-start your healthy lifestyle. this quick and easy dish is full of protein, vegetables and flavor. This dish is also a compliment to Mexico too. The fieriness of the scallion-chipotle sauce will depend on the size on the chipotle pepper and whether or not you leave the seeds in. If you're on Phase 1, serve a side of spinach, broccoli or sautéed zucchini alongside the steak. If you're on later phases, serve grilled sweet potatoes alongside the steak. This dish is such a compliment to Mexico you will think twice about going to a Mexican fast food joint or your local steak house.



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. 

Slow-Braised Pot Roast with Molasses & Mustard

Ingredients:

• 1 tbsp. garlic, chopped
• 1 tbsp. dried paprika
• 2 tsp. dry mustard
• 1 tsp. ground cinnamon
• 2 tsp. rosemary, chopped
• 1 tsp. dried oregano
• 1/2 tsp. freshly ground black pepper
• 2 lbs. top round or top sirloin roast
• 2 tbsp. extra-virgin olive oil
• 2 cups onions, diced
• 1 tsp. garlic, chopped
• 2 tbsp. molasses
• 1 tbsp. Dijon mustard
• 1 tbsp. reduced-sodium soy sauce
• 1 cup low-sodium beef stock
• salt
• freshly ground black pepper

Makes 8 servings

1. Combine garlic, paprika, mustard, cinnamon, rosemary, oregano, and pepper. Season meat with salt and pepper; rub with spice mixture. Marinate in the refrigerator up to 24 hours.
2. Heat a sauté pan over medium heat. Add olive oil and meat; brown lightly on all sides. Remove meat from pan and place in a crockpot. Add onions to the sauté pan and cook until translucent. Add garlic; cook until aromatic. Add molasses, mustard, soy sauce, and beef stock; bring to a simmer. Pour into crockpot with meat. Cook on low for 3-4 hours or until meat is tender when poked with a fork. Remove meat from crockpot; let rest in a warm spot.
3. Degrease the liquid and puree until smooth in a blender. Adjust seasoning.
4. Slice the meat 1/4-inch thick; serve with the sauce.

WW PONTS VALUE: 7 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. This dish deserves to be cooked low and slow. The herbs and garlic give this dish a nice aromatic flavor when it's cooking in the crockpot. This dish can be salty so adjust the salt to your own likening. Also, I highly recommend adding vegetables such as celery and carrots to make it more filling and a touch of tomato pasted for more flavor. These additions may add point value but they are worth it. I also recommend serving mashed potatoes alongside this meal because who doesn't love meat and potatoes? 

Tex-Mex Steak Salad with Salsa Dressing

Ingredients:

• 1 1/2tsp. ground coriander
• 1 tsp. ground cumin
• 3/4 tsp. dried oregano
• 3/4 tsp. salt
• 3/4 tsp. freshly ground black pepper
• 1 (1 1/4-lb.) sirloin steak
• 4 tsp. extra-virgin olive oil
• 1 cup whole fresh cilantro leaves
• 1 cup julienned jicama
• 2 plum tomatoes, diced
• 1/3 cup prepared no-sugar-added black bean salsa
• 2 tbsp. fresh lime juice
• 1/2 avocado, cut into 1/2-inch dice

Makes 4 (1 1/2 cup Servings)

1. In a small bowl, sir together coriander, cumin, oregano, salt and pepper. Rub the mixture into both sides of the steak.
2. In a medium skillet, heat 1 teaspoon of the oil on medium high. Add the steak and cook for 2-3 minutes preside for medium-rare (longer for more well-done). Transfer to a cutting board and let stand for 5 minutes.
3. Meanwhile, in a large bowl, combine the cilantro, jicama, tomatoes, salsa, lime juice, and remaining 3 teaspoons oil.
4. Thinly slice the steak, add to the bowl, and toss to combine. Divide the salad evenly among 4 plates and scatter the avocado evenly over the tops.

WW POINTS VALUE: 7 pts.

 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. This filling salad can be enjoyed for lunch and dinner. Don't be intimidated by this salad. it may look messy but it's really delicious. It's got lots of protein and vegetables. Jicama is a root vegetable that is often found in the Latin American section or in with the onions & potatoes in the produce section. Use a good vegetable peeler or a sharp pairing knife to remove the brown papery skin before cutting it into matchstick-size pieces. The avocados will get mushy when mixed in with the salsa and tomatoes. The steak is nice and spicy with or without the salad. Don't forget to  season the steak with salt and pepper for taste. I highly recommend using Lime-Infused Olive Oil from the Imperial Olive. For more information, visit www.TheImperialOlive.com.

Beef Kebabs with Peanut Dipping Sauce

Ingredients:

• 1/2 cup reduced-sodium soy sauce
• 2 tbsp. granular brown sugar substitute
• 2 tbsp. granular sugar substitute
• 4 garlic cloves, minced
• 1 1 /2 lbs. sirloin steak, 1 1/2" thick, cut into 1" in pieces
• 1/2 cup creamy unsweetened natural peanut butter
• 3/4 cup water
• 3 tbsp. fresh lime juice
• 1 tbsp. finely chopped ginger
• 1/4 tsp. crushed red pepper
• 1 green bell pepper, cut into squares
• 1 red bell pepper, cut into squares
• 1 large onion, cut into wedges

Makes 4 Servings

1. Ina  shallow dish, combine  half od the soy sauce, 1 tablespoon of the brown sugar substitute, 1 tablespoon of the sugar substitute, and2 of the pressed garlic cloves. Add the steak and stir to coat. Let stand for 20 minutes, stirring once.
2. Meanwhile, in a heavy saucepan over high heat, combine the peanut butter, lime juice, ginger, crushed red pepper, the remaining half of the sot sauce, the remaining 1 tablespoon brown sugar substitute, the remaining 1 tablespoon sugar substitute, and  the remaining 2 pressed garlic cloves. Cook, stirring constantly, until the mixture boils. Remove it from the heat.
3. Coat a grill rack with cooking spray. Preheat the grill to high.
4. Thread the steak, peppers, and onion onto 4 metal skewers. Place on the grill rack and cook, turning occasionally, for 10 minutes, or until the steak is no longer pink, and a thermometer inserted in the thickest portion registers 160 F and the juices run clear. Serve with the peanut sauce.

WW POITNS VALUE: 12 pts.

 

Note: This recipe appears in the South Beach Diet Cookbook. You can have your steak and eat it too when your on a diet. I don't like to think of this as diet food. I prefer to call it a healthy lifestyle that can be bold and colorful. These kebobs are bold and colorful. If you enjoyed peanut butter as a kid, you'll love this dipping sauce with the beef and vegetables. These kebobs are just as delicious without the peanut sauce as well. Don't forget to season the steak with salt and pepper to taste. 

Grilled Wine Country Sirloin Steaks with Cherry Tomatoes & Arugula Salad

Ingredients:

• 4 (6 oz.) boneless sirloin steaks, cut 1 inch thick
• kosher salt
• freshly ground black pepper
• 1/4 cup extra-virgin olive oil
• 2 tbsp. freshly chopped mint
• 1 tbsp. freshly chopped rosemary
• 1 tsp. crushed red pepper
• 2 tbsp. fresh lemon juice
• 1 tbsp. red wine vinegar
• 6 cups torn arugula leaves
• 1 cup celery, thinly sliced
• 1 cup cherry tomatoes, halved
• 2 tbsp. shredded Parmesan or Asiago cheese

Makes 4 Servings

1. Trim fat from steaks. Season steaks with kosher salt and black pepper Place steaks in a large self-sealing plastic bag set in a shallow dish.
2. For marinade, in a small bowl combine 2 tablespoons olive oil, 1 tablespoon mint, rosemary and crushed red pepper. Pour over steaks. Seal bag; turn to coat steaks. Marinate in the refrigerator for 1-24 hours, turning bag occasionally.
3. For dressing, in a screw-top jar combine lemon juice, red wine vinegar, and remaining 2 tablespoons olive oil. Cover and shake well. Season to taste with additional kosher salt and black pepper. Set aside.
4. Drain steak, discarding marinade. For a charcoal grill, place the steaks on the rack of an uncovered grill directly over medium coals. Grill to 14- 18 minutes total for medium-rare doneness (145 F) or 18-22 minutes for medium doneness (160 F), turning once halfway through grilling. For a gas grill, preheat grill. Reduce heat to medium. Place steaks on grill rack over heat. Cover and grill as above.
5. Remove steaks from grill. Cover with foil and let stand for 5-10 minutes. Slice meat across the grain.
6. In a large bowl, combine arugula, celery. tomatoes and the remaining 1 tablespoon mint. Drizzle with dressing; toss to coat.
7. To serve, divide arugula mixture among four dinner plates; top with meat slices. Sprinkle with cheese.

WW POINTS VALUE: 13 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. This was such a good salad. This steak salad takes about 30 minutes to make not counting the 1-24 hours to marinate the steaks in the red wine of your choice. This salad was so deliciously filling I didn't have a desire for dessert. I really loved how the reed wine marinated with the steaks seasoned in salt, pepper, rosemary and mint really enhanced the flavor of the steak. The vegetables in this salad really filled me up and also made it colorful as well. You can use a regular tomato in place of the cherry tomatoes, use spinach or romaine lettuce leaves instead of arugula, use balsamic vinegar in place of the red wine vinegar and your salad will still be delicious. You can also use feta or goat cheese in place of the Parmesan or Asiago cheese as well. The right cheese can enhance the flavor of the wine and steak. Plus, it gives the salad a creamy texture to it. You can also add 1/2 cup of radishes for extra crunch and more potassium. I used Zinfandel Red Wine to marinate the steak and it was delicious. the wine paring they suggest is Sangiovese but any red wine will be just fine.

Grilled Sirloin Steaks with Shallot-Mustard Sauce

Ingredients:

• 4 (4-5 oz.) boneless sirloin steaks
• 1/2 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 4 tsp. extra-virgin olive oil
• 1 tbsp. Dijon mustard
• 2 tbsp. fresh lemon juice
• 1 large shallot, finely chopped

Makes 4 Servings

1. Heat a grill pan over medium heat or heat a broiler with the rack 4 inches from the heat source. Season the steaks on both sides with the salt and pepper.
2. Brush the steaks with 1 teaspoon of the oil. Grill the steaks or broil on a broiler pan for 3-4 minutes per side for medium-rare.
3. Meanwhile, in a small bowl whisk together the remaining 3 teaspoons of the oil, mustard, lemon juice and shallot.
4. Divide steaks among 4 plates and drizzle evenly with the sauce.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. If you're ever craving steak and you want it fast, this dish is for you. This dish is so delicious when you cook it right and the sauce is delicious too. You can use grainy Dijon mustard in this recipe and your dinner will still be delicious. Don't forget to have a side dish or two to really fill you up. 

Spicy Steak Pizzaiola

Ingredients:

• 3 tsp. extra-virgin olive oil
• 1 small onion, thinly sliced
• 4 garlic cloves, minced
• 1/4 tsp. red pepper flakes, or to taste
• 1 (15-oz.) can Italian peeled tomatoes
• 1 tsp. dried  oregano
• 1/2 tsp. salt
• 3 tbsp. coarsely chopped fresh parsley
• 1 (1-lb.) lean boneless sirloin steak, trimmed
• 1/2 small (8-oz.) whole wheat baguette

Makes 4 Servings

1. Heat 2 teaspoons of oil in medium saucepan over medium-high heat. Add onion, 3 cloves of garlic, and pepper flakes. Cook, stirring occasionally, until onion softens, about 5 minutes. Add tomatoes, 1/2 teaspoon oregano and 1/4 teaspoon salt; bring to boil. Reduce heat and simmer, stirring occasionally and breaking up tomatoes, until sauce thickens slightly, about 8 minutes. Stir in parsley.
2. Spray broiler rack with nonstick spray; preheat broiler. Sprinkle steak with remaining 1/4 teaspoon salt. place steak on pan and broil, turning once, until instant-read thermometer inserted into center of steak registers 145 F for medium, about 5 minutes per side. Transfer to cutting board; let stand for 5 minutes.
3. Split baguette lengthwise, then cut each piece into half again, making 4 equal pieces. Mix remaining 1 teaspoon oil, remaining garlic clove, and remaining 1/2 teaspoon oregano in a small bowl. Brush mixture on cut sides of bread. Place bread, cut-side up, on broiler rack and broil until lightly browned. Cut steak into 12 slices. Serve with sauce and bread.

WW POINTS VALUE: 7 pts. (3 slices steak, 1/2 cup sauce & 1 piece garlic bread per serving)

 

Note: This recipe appears in the WW Tastier than Takeout Cookbook. I made this dinner this past weekend and it was SOO good. This is what you would normally see on the menu at an Italian restaurant and you can easily make this meal at home. The combination of steak and tomatoes with Italian flare is absolutely divine. I think this dinner tastes better and cheaper than what you would get at the restaurant. I also highly recommend serving a vegetable side alongside this dinner for a more colorful and filling meal. Also, don't forget the wine. What good is an upscale steak dinner without wine?

Grilled Steak with Texas Mop sauce

Ingredients:

• 1/2 cup no-salt-added tomato sauce
• 1/4 cup strongly brewed decaffeinated coffee
• 2 tbsp Worcestershire sauce
• 1 tbsp sugar-free pancake syrup
• 1 (1 1/2-lb.) sirloin steak, about 1 1/2 inches thick
• 1 tsp freshly ground black pepper

Makes 4 Servings

1. In a small saucepan, combine tomaot sauce, coffee, Worcestershire sauce and syrup. Bring to a simmer and remove from heat. Transfer 2/3 cup of the sauce to a small bowl and reserve for dipping.
2. Lightly coat a grill or grill pan with cooking spray and heat to medium-high. Rub steak on both sides with pepper. Grill steak , bastin frequently with remaining 1/3 mop sauce, 5-7 minutes per side for medium-rare. Allow steak to rest for 5-10 minutes.
3. Cut steak into thin slices, divide evenly among 4 plates and serve with reserved mop sauce for dipping.

WW POINTS VALUE: 7 pts

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. Another Winner, Winner, steak dinner from the folks at South Beach. I'm not much of a coffee drinker but the coffee was delicious in this dish. Coffee often shows up in Texasin mop sauce. Mop sauce is a sauce that is used to mop, or baste, while it is cooking, resulting in a very moist and tender dish. Mop sauce came about hhen President Johnson threw a barbecue and called upon is favorite Pitmaster Walter Jetton to cook up a meal that often feed hundreds of people. This meal would be cooked on an open air fire pit that measured about 40 square feet. Walter would cover every square inch of this surface in ribs, roasts and meats of every variety. To keep the meat moist he mopped it, with a real mop. Hence the barbecue term, "mop." You can use any kind of steak, chicken, pork and certain kinds of fish with this mop sauce and you dinner will still be delicious. I do highly recommend seasoning the steak with freshly ground black pepper and garlic for a flavorful taste. Your family and friends will love this dish and keep coming back for more when you serve this dinner, trust me.



Grilled Southwest Steak, Radish and Blue Cheese Salad

Ingredients:

• 2 garlic cloves, minced
• 1 tbsp chili powder
• 2 tsp ground cumin
• 1/4 tsp salt
• 1/4 tsp freshly ground black pepper
• 1 1/4 lbs. lean sirloin steak, about 3/4-inch thick
• 1 (12 oz.) head romaine lettuce, chopped (6 cups)
• 8 large radishes, cut in to wedges, plus whole radishes for garnish
• 4 oz. blue cheese, crumbled (1/2 cup)
• 1 tbsp extra-virgin olive oil
• 1 tbsp fresh lime juice

Makes 4 Servings

1. In a small bowl, combine garlic, chili powder, cumin, 1/8 tsp of the salt and 1/8 tsp of the pepper. Rub spice mixture onto the steak.
2. Lightly coat a grill or grill pan with cooking spray and heat to medium-high. Grill steak about 4 minutes per side for medium-rare. Transfer to a cutting board and let rest for 5 minutes before cutting into thin slices.
3. In a large bowl, combine lettuce, radishes, cheese, oil lime juice and reaming 1/  teaspoon salt and 1/8 teaspoon pepper. Divide salad among 4 plates, top with steak slices and garnish with whole radishes. Serve warm.

WW POINTS VALUE: 8pts

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. My mom and I had this dish for dinner earlier this evening and it was the most delicious dinner I cooked in a while. This dish is great if you are ever in the mood for a steak and salad. The combination of the chili powder, cumin and garlic give the steak a robust Tex-Mex flavor that compliments the oil and lime-flavored salad. If you don't have romaine lettuce, I highly recommend using fresh spinach and it will taste just as delicious. The crumbled blue cheese and radishes also add texture and flavor to this dish as well. So forget going out to the steak house, let the steak house come to you in less than 30 minutes.



London Broil

Ingredients:

• 1 (1-lb.) top round or sirloin tip steak, trimmed of all visible fat
• 1/2 cup dry red wine
• 1 garlic clove, minced
• Freshly ground black pepper
• 1 sprig, fresh rosemary, chopped
• 1/2 tsp salt

Makes 4 Servings

1. Place the steak in a gallon-size zip-close plastic bag; add the wine, garlic and pepper, then lightly rub the marinade into the meat. Add the rosemary (if using dried, add with other ingredients). Seal the bag, squeezing out any air; turn to coat the steak. Refrigerate, turning the bag occasionally, overnight or up to 24 hours.Remove the steak from the refirgerator about 30 minutes before broiling.
2. Preheat the broiler at leat 20 minutes. Transfer the steak to the broiler rack; discard the marinade. Broil 3 inches from the heat, turning once then salting the cooked side, about 4 minutes on each side.Transfer the steak to a cutting board; let stand 2-3 minuts, then cut across the grain into 16 slices.

WW POINTS VALUE: 3 PTS (4 Slices)

Note: This recipe appears in the WW New Complete Cookbook. Attention all steak lovers: this dish is for you. There's nothing like a nice big piece of juicy steak marinated in red wine, garlic and herbs with your choice of sides. You can have some of the leftover steak for lunch as a sandwich or in a salad and it will taste just  as delicious.

Balsamic-Glazed Sirloin Steak

Ingredients:

• 3 tbsp balsamic vinegar
• 1 tbsp +1 tsp extra-virgin olive oil
• 2 garlic cloves, minced
• 1/2 tsp dried thyme
• 3/4 lb. sirloin steak, 3/4-1-inch thick
• salt
• freshly ground black pepper

Makes 2 (6 oz) Servings

1.  Place vinegar, 1 tbsp of the oil, garlic and thyme in a large resealable plastic bag. Add the steak and seal the bag, pressing out the air. Shake sealed bag to that the steak becomes coated with the marinade. Refridgerate for 4 hours or overnight.
2. Heat a grill pan over medium-high heat. Brush steak lightly with remaining 1 tsp of olive oil. Place steak on grill pan and cook 4-5 minutes per side for medium-rare, brushing with marinade as it cooks. Transfer steak to a cutting board; let rest for 5 minutes. Discard remaining marinade. Cut steak into think slices and serve warm.

WW POINTS VALUE: 7 pts.

 

Note: This recipe appears in the South Beach Diet Parties and Holidays Cookbook. This recipe along with the Ruby Swiss Chard Saute and Baked Tomatoes with Feta and Herbs are listed in the chapter 'Valentine's Day Dinner for 2.' This elegant dinner can be shared with a parent or great friend. Steak dinner is a winner all-around. Marinating the steak for at least 4 hours or overnight  and then basting it with the marinade while cookit it doubles the flavor and makes the steak juicy and tender. If ou don't have agrill pan, you can grill it or broil the steak and it will be just as juicy.

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.

Grilled Sirloin Teriyaki

Ingredients:

• 1/3 cup reduced-sodium soy sauce
• 3 tbsp packed dark brown sugar
• 2 tbsp rice wine vinegar
• 1 tbsp grated ginger
• 1 garlic clove, minced
• 1/4 tsp crushed red pepper
• 1 lb boneless sirloin steak, about 1/2 inch thick, trimmed of all visible fat

Make 4 servings (3 slices per serving)

1. Prepare the grill for direct heat cooking or heat a grill pan.
2. To make the marinade, in a small saucepan over medium-high heat, combine the soy sauce, brown sugar, vinegar, ginger, garlic and red pepper. Bring to a boil and cook 5 minutes. Remove from the heat and cool completely, about 15 minutes. Transfer the teriyaki sauce to a large bowl and add the steak, turning to coat; marinate 30 minutes.
3. Grill the steak directly over the heat or on the grill pan, 3-4 minutes per side for medium-rare. Remove from the heat, lightly tent with foil, and let stand 5 minutes. Cut into  12 slices and serve.

WW Points Value: 4 per serving

 

Note: This recipe appears in the WW New Complete Cookbook and it has a new twist on sirloin that is quite delicious. It's an Asian-style beef that could pair nicely with rice and a cucumber salad. The marinade also works well with fish and shellfish, chicken and pork. Eat your heart out, Iron Chef Morimoto!