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Grilled Sirloin with Olive Tapenade
10 min prep time
20 min cook time
4servings
Recipe by
American Diabetes Association and American Heart Association
Source
Diabetes & Heart Healthy Recipes
Photo by
Mittera
How to Make Grilled Sirloin with Olive Tapenade
The pungent flavor of olives and capers accentuates the beefiness of grilled sirloin, which tastes best with simple sides, such as Green Beans with Mushrooms and Onions and brown rice or farro that let the steak take center stage.
10 min prep time
20 min cook time
4servings
3 oz beef and heaping 1 tbsp tapenade
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Step-By-Step Instructions:
- Lightly spray the grill rack with cooking spray. Preheat the grill on medium high.
- Lightly spray the beef with cooking spray.
- In a small bowl, stir together the minced garlic (reserve about 1/2 tsp for the tapenade), 1 1/2 tsp thyme, pepper, and salt. Sprinkle over the beef. Using your fingertips, gently press the mixture so it adheres to the beef.
- Grill the beef, covered, for 10 minutes on each side for medium rare, or until the desired doneness. Transfer to a cutting board. Lightly cover with aluminum foil. Let stand for 5 minutes. Thinly slice the beef diagonally across the grain.
- Meanwhile, in a separate small bowl, stir together the olives, mustard, capers, remaining 1/2 tsp thyme, and remaining minced garlic.
Nutrition facts
4 Servings
-
Serving Size
3 oz beef and heaping 1 tbsp tapenade
- Amount per serving Calories 180
-
Total Fat
7g
- Saturated Fat 2.5g
- Cholesterol 60mg
- Sodium 300mg
-
Total Carbohydrate
2g
- Dietary Fiber 1g
- Protein 26g
- Potassium 400mg
- Phosphorous 225mg
Ingredients
nonstick cooking spray
1
boneless top sirloin steak
1 1/2 lbs
garlic (minced, divided use)
5 clove
dried thyme (divided use)
2 tsp
black pepper
1/2 tsp
salt
1/8 tsp
chopped kalamata olives
1/4 cup
chopped pimiento-stuffed green olives
3 tbsp
Dijon Mustard
1 tbsp
capers (drained and chopped)
1 tbsp
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