Sirloin with Tomato, Olive, and Feta Topping

• 1 teaspoon grated lemon zest
• 2 tablespoons fresh lemon juice
• 2 medium garlic cloves, minced
• 1 teaspoon dried oregano, crumbled
• 1/4 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
• 2 tablespoons crumbled fat-free feta cheese
• 1 tablespoon red wine vinegar

1. In a large shallow glass dish, stir together the lemon zest, lemon juice, garlic, oregano, and pepper.
2. Add the beef, turning to coat.
3. Cover and refrigerate for 30 minutes to 8 hours, turning occasionally.
4. Meanwhile, in a medium bowl, stir together the topping ingredients.
5. Cover and refrigerate until ready to serve.
6. Drain the beef, discarding the marinade.
7. Heat a large nonstick skillet over medium-high heat.
8. Cook the beef for 4 to 5 minutes on each side, or to the desired doneness.
9. (If you prefer, grill the beef on medium high or broil it 5 to 6 inches from the heat as directed.)
10. Serve the beef with the topping.
11. (Per serving)
12. Calories: 179
13. Total fat: 5.5g
14. Saturated: 2.0g
15. Trans: 0.0g
16. Polyunsaturated: 0.5g
17. Monounsaturated: 3.0g
18. Cholesterol: 56mg
19. Sodium: 186mg
20. Carbohydrates: 6g
21. Fiber: 1g
22. Sugars: 3g
23. Protein: 26g
24. Calcium: 35mg
25. Potassium: 542mg
26. 1 vegetable
27. 3 lean meat

lemon zest, lemon juice, garlic, oregano, pepper, grape tomatoes, olives, feta cheese, red wine vinegar

Taken from www.epicurious.com/recipes/food/views/sirloin-with-tomato-olive-and-feta-topping-392098 (may not work)