Sirloin with Tomato, Olive, and Feta Topping

2 medium garlic cloves, minced

1 teaspoon dried oregano, crumbled

1 teaspoon grated lemon zest

2 tablespoons fresh lemon juice

¼ teaspoon pepper

1 pound boneless top sirloin steak, all visible fat discarded, cut into 4 pieces

2 cups grape tomatoes or cherry tomatoes, halved

2 tablespoons chopped kalamata olives, rinsed and drained

2 tablespoons crumbled reduced-fat feta cheese, rinsed and drained

1 tablespoon red wine vinegar

Vegetable oil spray

In a large airtight plastic bag, combine the garlic, oregano, lemon zest, lemon juice and pepper. Add the steak and turn to coat. Seal the bag and refrigerate for 30 minutes to 8 hours, turning occasionally.

Meanwhile, in a medium bowl, stir together the tomatoes, olives, feta and red wine vinegar; cover and refrigerate until ready to serve.

Drain the steaks. Discard the marinade.

Heat a large nonstick skillet over medium-high heat. Remove from the heat and lightly spray with vegetable oil spray (being careful not to spray near a gas flame). Cook the steaks for 4 to 5 minutes on each side, or until the desired doneness. (Or grill or broil 5 to 6 inches from the heat as directed.)

To serve: Place each steak on a plate. Spoon the topping over each serving.

Serves four.

Nutrition values per serving: 187 calories, 6.5 g fat (2 g saturated), 6 g carbohydrates, 1 g fiber, 26 g protein, 48 mg cholesterol, 145 mg sodium.

"American Heart Association Low-Salt Cookbook" (2006 Clarkson Potter)