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Greek Sirloin Steak with Homemade Mashed Potatoes and Baby Lima Beans

July 16, 2014

This steak was a hit with my family, including my brother and his friends. One of the best parts was that I got to use some of the tomatoes from my garden in it.  This is my version of “Sirloin Steak with Artichokes, Tomatoes, and Olives” from The South Beach Diet, Quick and Easy Cookbook.  (Kevin Wilson)

2 (1 1/2 lb.) Beef loin top sirloin steak, about one inch thick

2 garlic cloves, minced

2 tsp. dried oregano

2 c. tomatoes, diced

1 (14 oz.) can quartered artichoke hearts, drained and rinsed

2 tbsp. black olives, finely chopped

In a CAST IRON SKILLET, grill the steaks to medium rare.  Take out of skillet, slice against the grain, and set aside.  Add garlic and oregano; cook until garlic has softened, about 1 minute.  Add tomatoes and cook 3 minutes more.  Stir in artichokes and olives and cook until warmed.  Add steak back to skillet with the Greek vegetables.  Cook and stir until steaks is cooked to your desire (medium well/ well done).  Serve with homemade mashed potatoes, baby lima beans, and rolls.

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