Sirloin With Tomato Olive And Feta Topping Recipes

Steps:

• In a large bowl or shallow dish, combine flour, salt and pepper. Add beef slices, a few pieces at a time. Toss gently to coat., In a Dutch oven, heat oil over medium-high heat. Brown beef in batches. Add onion; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Add tomatoes; bring to a boil. Reduce heat. Simmer, covered, stirring occasionally, until meat is tender, 10-15 minutes., Stir in green peppers, broth and Worcestershire sauce; simmer, covered, until peppers are tender, 10-15 minutes. Serve with rice.

Steps:

• In a large shallow glass dish, stir together the lemon zest, lemon juice, garlic, oregano, and pepper. Add the beef, turning to coat. Cover and refrigerate for 30 minutes to 8 hours, turning occasionally.
• Meanwhile, in a medium bowl, stir together the topping ingredients. Cover and refrigerate until ready to serve.
• Drain the beef, discarding the marinade.
• Heat a large nonstick skillet over medium-high heat. Cook the beef for 4 to 5 minutes on each side, or to the desired doneness. (If you prefer, grill the beef on medium high or broil it 5 to 6 inches from the heat as directed.) Serve the beef with the topping.
• (Per serving)
• Calories: 179
• Total fat: 5.5g
• Saturated: 2.0g
• Trans: 0.0g
• Polyunsaturated: 0.5g
• Monounsaturated: 3.0g
• Cholesterol: 56mg
• Sodium: 186mg
• Carbohydrates: 6g
• Fiber: 1g
• Sugars: 3g
• Protein: 26g
• Calcium: 35mg
• Potassium: 542mg
• 1 vegetable
• 3 lean meat

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• Fill a large pot about halfway with water, and add the potatoes. Set on the stove over high heat and bring to a boil. Boil for about 20 minutes or until tender. Drain potatoes and rinse with cool water. Set aside until cool enough to handle, then cut into thick slices.
• Add the olive oil to a heavy pan set over medium heat. Cook the onions until soft, about 5 minutes. Add the garlic, cumin, chili, and oregano and cook, stirring, for another minute. Stir in the sugar, vinegar, and tomatoes. Add a couple pinches of salt and a bit of freshly ground black pepper. Taste and add additional salt if you'd like.
• Add the potatoes to the baking dish and top with olives. Toss lightly. Pour the tomato mixture over the top. Crumble the feta over the tomatoes, drizzle with a little olive oil, and sprinkle with the remaining 1/2 teaspoon oregano.
• Bake for 25 - 30 miinutes until heated through.
• Serve hot, topping individual servings with dollops of yogurt and lemon juice as desired.

Steps:

• Overlap tomato and onion slices on large platter. Whisk oil, vinegar, parsley and garlic in small bowl. Season to taste with salt and pepper. Pour over salad. Let stand at room temperature 1 hour or cover and refrigerate up to 3 hours, basting occasionally with dressing.
• Sprinkle salad with cheese and garnish with olives, if desired.