Incorporating olives is a great way to add healthy monounsaturated fats (not to mention a whole lot of flavor) to dishes like steak. And while this recipe calls for pimiento-stuffed green olives, you shouldn’t be afraid to experiment with Kalamata or other different types of olives.
(Editor’s note: While this recipe is already relatively low in carbs, you may choose to reduce or omit the brown sugar from the recipe.)
Nutrition (per serving)
Calories: 315, Protein: 26 grams, Fat: 18 grams, Carbs: 9 grams
Recipe and photo from Chef Dave Zino, Executive Chef, National Cattlemen’s Beef Association on behalf of the Beef Checkoff.
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Makes 4 servings
- 2 beef petite sirloin steaks (about 8 oz. each)
- 2 tsp brown sugar
- 1/2 tsp salt
- 2 red or yellow bell peppers, cut into quarters
- Salt and ground black pepper
- 1/3 cup pimiento-stuffed green olives, chopped
- For the marinade:
- 1/3 cup sherry wine vinegar
- 3 Tbsp olive oil
- 2 cloves garlic, minced
- 1 Tbsp smoked or sweet paprika
- For the garnish:
- Chopped fresh cilantro leaves
How to make it
Combine marinade ingredients in small bowl. Place beef steaks and 1/3 cup marinade in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 30 minutes to 2 hours. Stir brown sugar and salt into remaining marinade; set aside.
Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals; arrange bell peppers around steaks. Grill steaks, covered, 7 to 11 minutes (over medium heat on preheated gas grill, 8 to 13 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Grill peppers, 9 to 12 minutes (for gas, 7 to 11 minutes) or until tender, turning occasionally.
Remove steaks; let stand 5 minutes. Carve steaks across the grain into thin slices; season with salt and black pepper, as desired. Cut bell peppers 1/2-inch strips. Serve beef with bell peppers. Drizzle with reserved marinade; sprinkle with olives. Garnish with cilantro, if desired.