Herb Rubbed Sirloin with Peppers

Nadia Rodman, Curves Director of Nutrition
Cook time 45 mins + 4 hours marination
Servings 4


½ tbsp fresh oregano, chopped
½ tbsp fresh thyme, chopped
½ tbsp black pepper
1 ½ tbsp salt
900 g top sirloin steak
1 tbsp olive oil

1 tbsp olive oil
1 small red onion, sliced
3 capsicum peppers, sliced,
2 tomatoes, chopped
¼ tsp crushed red pepper
¼ tsp salt
1 ½ tbsp red wine vinegar
1 tbsp capers
1 tbsp fresh oregano, chopped
1 tbsp fresh thyme, chopped

Herb Rubbed Sirloin with Peppers


For the steak:
Mix oregano, thyme, pepper and salt in a bowl. Rub on both sides of the steak. Cover and refrigerate for 4-6 hours. Let stand at room temperature 1 hour before grilling.
Heat grill pan (or barbecue if available) over medium high heat. Drizzle steak with 1 T olive oil. Cook steak to desired doneness. Let rest for 5 minutes then slice crosswise into slices.

For peperonata:
Heat olive oil in large pot over medium heat. Add onions and sauté until tender. Add bell peppers, tomatoes, crushed red pepper, and salt.
Reduce heat to low, cover and cook until pepers are tender- about 30 minutes. Stir in red wine vinegar, capers, and herbs. Increase heat to medium and stir for 3 minutes.
Arrange steak slices on a platter surrounded with peperonata and serve.

Nutrition as listed:
375 Calories, 18 g fat, 5 g saturated fat, 7 g carbohydrate, 2 g fiber, 46 g protein