Diabetic Cooking


Sirloin Steak Antipasto Salad



  • 3 cloves garlic, minced
  • 1/2 teaspoon black pepper
  • 1 beef top sirloin steak (about 1 pound and 3/4 inch thick), trimmed of fat
  • 8 cups torn romaine lettuce
  • 16 cherry tomatoes, halved
  • 16 pitted kalamata olives, halved lengthwise
  • 1 can (14 ounces) quartered artichoke hearts in water, rinsed and drained
  • 1/3 cup fat-free Italian or Caesar salad dressing
  • 1/4 cup fresh basil, cut into thin strips


Prepare grill for direct cooking or preheat broiler. Sprinkle garlic and pepper over steak.

Grill steak over medium-hot coals or broil 4 inches from heat 4 minutes per side for medium-rare or until desired doneness. Transfer steak to cutting board; tent with foil. Let stand at least 5 minutes.

Meanwhile, combine lettuce, tomatoes, olives, and artichoke hearts in large bowl. Add dressing; toss well. Transfer to four plates.

Cut steak crosswise into thin slices; arrange over salads. Drizzle juices from cutting board over steak. Sprinkle with basil.

Tip: Beef top sirloin steak is a versatile cut of meat that can be grilled, broiled or cooked in a skillet. When cooking steaks, use a spatula or tongs to prevent the loss of meat juices.

Yield: 4 servings. Serving size: 1/4 of recipe.

Nutrition Facts Per Serving:
Calories: 250, Carbohydrates: 21 g, Protein: 30 g, Fat: 7 g, Saturated Fat: 2 g, Cholesterol: 53 mg, Sodium: 776 mg, Fiber: 9 g

Exchanges per serving: 1 Bread/Starch, 1 Vegetable, 3 Meat.

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