Sirloin Steaks With Fresh Herb Marinade
Recipe from The Healthy Cook (Rodale Press, 1997).

Ingredients:

Roasted tomatoes: 8 plum tomatoes, halved lengthwise Salt and freshly ground black pepper Herb-marinated steaks: 4 garlic cloves, peeled and minced 5 basil leaves, finely chopped 2 tablespoons chopped fresh rosemary 2 teaspoons chopped fresh thyme 4 sirloin steaks 2 teaspoons olive oil Garnish: 1/2 cup chopped shallots 2 teaspoons olive oil

Instructions:

To make roasted tomatoes, sprinkle tomatoes very lightly with salt and pepper. Place cut-side down on nonstick baking sheet. Place in preheated 225°F (110°C) oven, and roast six to seven hours. (Yes, the time is correct. This will allow the tomatoes to dry slightly.) Remove from oven and set aside. To make the steaks, in a small bowl, combine garlic, basil, rosemary and thyme and salt and pepper to taste. Brush both sides of each steak with olive oil. Sprinkle herb mixture on both sides of each steak. Place steaks on a platter. Cover with plastic wrap, and refrigerate at least two hours. Cook steaks on hot grill for three to four minutes per side for medium-rare or until the desired degree of doneness is reached.To make the garnish, in a medium nonstick skillet over medium heat, sauté the shallots in olive oil for two to three minutes or until lightly browned. To serve, reheat tomatoes if cold. Top each steak with equal amounts of shallots and tomatoes

Serves four.

Nutrition information: Nutrition facts per serving: 400 calories; 49.9 g protein; 15.9 fat g; 36 percent calories from fat; 14 g carbohydrates; 3.2 g dietary fiber; 139 mg cholesterol

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