2 T. Olive Oil

½ tsp. dried Oregano

¼ tsp. Pepper

1 clove Garlic, pressed or minced

1 ½ lb. boneless Top Sirloin Steak, about 1” thick

1 C. halved red and yellow Cherry Tomatoes

2 Green Onions, thinly sliced

2 T. Butter

6oz. Portabella or Crimini Mushrooms, sliced

 

In large Ziploc bag combine lemon juice, oil, oregano, pepper and garlic, shake to blend well.  Place steak in bag; seal then turn to coat steak on all sides.  Refrigerate at least 3 hours or up to 24 hours.  About 15-20 minutes before cooking, remove it from bag and set aside, reseving marinade.  Combine tomatoes and green onion in small bowl, set aside.  Preheat grill pan over medium high heat until hot.  Add steak to pan and cook six minutes; turn steak over and reduce heat to medium.  Continue cooking until steak is well browned on second side and done to your liking (about six minutes more for medium rare).  Meanwhile heat 10” skillet over medium high heat.  Add remaining butter and wait one minute.  Add mushrooms and cook, stirring often, until tender and lightly browned, about 5 minutes.  Add reserved marinade and cook until almost all liquid has evaporated.  Cut steak across grain into thin slanting slices.  Spoon mushrooms over steak; garnish with tomatoes.

 

Yield:

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Fat:

Fiber: