Sirloin Steak Monte Carlo
  • Servings: 4-6
  • 1 3/4 lb. sirloin steak, trimmed of fat
  • 2 T. oil oil
  • 1/2 cup sliced onion
  • 1 large clove garlic, crushed
  • 1/4 cup pine nuts
  • 1 3/4 cup cut up Italian style tomatoes, including juice 914.5 oz. can)
  • 2 T. capers, rinsed and drained
  • 1/2 t. dried oregano
  • 1/2 t. dried basil
  • 1/4 t. crushed red pepper
  • fresh basil for garnish, optional
  1. In large skillet over medium high heat, saute steak in olive oil, 4 to 5 minute son each side for medium rare; remove to platter. Keep warm. In same skillet, saute onion, garlic and pine nuts in pan drippings; add remaining ingredients and simmer, uncovered for 5 minutes. Slice steak in serving portions and serve topped with vegetable sauce. Garnish servings with fresh basil leaves if desired
Note: This sauce may also be used to accompany grilled or broiled fillet of fish such as red snapper) 280 calories per serving.