Sirloin Steak and Roast Vegetables

Bypass fries and enjoy these steaks with spicy roasted vegetables.

Serves: 4

Ingredients

Sirloin steaks: 4 oz each: fat trimmed: 4

Balsamic vinegar: 1 tbsp

Garlic clove: crushed: 1

Oregano leaves: chopped: ¼ cup

Eggplant: 2cm long slices: 1

Red hot pepper: 2 cm long slices: 1

Zucchini: medium: 2 cm long slices: 2

Baby fennel bulbs: quartered: 2

Red onion: cut into wedges: 1

Whole grain mustard: mixed in 2 tbsp water: 1

Olive oil cooking spray

Balsamic vinegar: for drizzling

Method

• Preheat oven to 400° Fahrenheit.
• Mix a spoonful of oregano with the balsamic vinegar and garlic in a large bowl.
• Add steaks and coat in the marinade; place aside.
• Lay out vegetables in a baking dish and sprinkle with remaining oregano.
• Spray with olive oil.
• Roast the vegetables for half an hour or until tender.
• Meanwhile, pat dry beef steaks, spray with olive oil and place in a non-stick pan.
• Pan fry until cooked to your preference.
• Serve the steaks and roasted vegetables with a drizzle of balsamic vinegar.

Additional Recipe Information:

• Nutritional information per serving: 322 calories, 151 mg sodium, 25.1 g carbohydrate, 101 mg cholesterol, 39.3 g protein, 8.2 g fat and 12.2 g fiber