This Grilled Sirloin and Grilled Tomato Relish is tasty and low carb. Excellent!
Grilled Sirloin and Grilled Tomato Relish is the perfect combination.
Since Virginia boasts a mild climate, we can generally grill outside most of the time. Don here, telling you about my supper of Grilled Sirloin and Grilled Tomato Relish that I made when Lois was out of town.
When Lois is gone, it’s the perfect time for me to shed a few pounds. The diet that works best for me is the South Beach Diet by Arthur Agatston, MD. If you don’t know the diet, Dr. Agatston lays out daily menu plans for the first two weeks.
Having done this before, I take some liberties with the menus and choose different meals from different days to make it more interesting for me. This grilled sirloin is a satisfying meal and there is enough nourishment so I’m not hungry later in the evening. I find that’s true with most of the South Beach Diet menus. What diet works best for you?
What You Need
For this recipe, you don’t need much in terms of tools. You’ll need measuring spoons, a knife and cutting board and some type of indoor or outdoor grill. An outdoor grill is best, but this recipe can be made by broiling the meat and tomatoes, too.
Grilled Sirloin and Grilled Tomato Relish Recipe
Grilled Sirloin and Grilled Tomato Relish
- 2 sirloin steaks 6 ounces each or one 12 oz
- 2 medium pear shaped tomatoes halved lenghwise
- 2 tablespoons olive oil
- 1 medium onion chopped
- 1 clove garlic minced
- 2 tablespoons dry basil
- A pinch of salt
- A pinch freshly ground black pepper
- Heat the grill to medium.
- Place the steak on the preheated grill and cook, turning as needed until it is evenly brown on all sides and an instant-read thermometer inserted to the center of the steak measures 145F degrees for medium rare. (If you don't have a meat thermometer handy, cut into the steak to test for doneness.)
- While the steak is cooking, place the tomato halves cut side up on the grill, brush with a little olive oil and grill for about 3 minutes until the bottom is browned. Turn the tomatoes over and continue to grill for another 3 minutes, until they feel soft when pressed.
- Meanwhile, sauté the onions and garlic in a tablespoon of olive oil until the onion is limp and golden. If you have a separate burner on your gas grill, that's a handy place to cook the onion and garlic. I scurried between the kitchen stove and the grill.
- Stir the soft tomatoes into the onion and garlic mixture and keep warm until the steak is done.
- Take the steak to a cutting board with a juice well or to a platter. Spoon the grilled tomato relish along side the steak.
- To serve, cut the meat into thin slices; combine the relish and meat juices and spoon over the steak slices.
- Add your favorite green vegetable like broccoli, asparagus, or spinach and it's supper.
- Leftovers are great on top of a tossed salad with low-fat dressing for lunch.
I use a gas grill since it is not advisable to have a charcoal grill on a wooden deck—if you prefer a charcoal grill, it will work as well. Just adjust the rack for slower cooking.
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Recipe Nutrition Information
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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