Thursday, April 19, 2012

Sirloin with Chunky Tomato Sauce

This recipe serves 8 and is outstanding!

serves 8 ( 5 points+)

  • 2 lbs. lean sirloin
  • 4 tsp. olive oil, divided
  • 2 medium onions, chopped
  • 2 garlic cloves, minced
  • 1 can ( 15 oz) diced tomatoes, undrained
  • 1 tsp. oregano
  • ¼ tsp. crushed red pepper flakes2 T. chopped, fresh basil
  • salt to taste

In a large nonstick skillet coated with spray, heat 2 tsp. oil. Add onions and garlic and cook until tender. Add tomatoes, oregano, crushed red pepper flakes and salt to taste. Simmer until thickened and most of the liquid is absorbed ( about 20 minutes). Remove sauce from pan and keep warm. Wipe out pan with a paper towel.

Sprinkle steaks with salt. Add 1 tsp. olive oil to pan and cook the first steak until desired doneness. Repeat with second steak and 1 more tsp. oil. Let steaks stand 5-10 minutes before slicing.
Drain any grease from pan. Return tomato sauce to the pan and heat through, stirring to release any browned bits. Serve sauce over steak.

adapted from the cookbook "Skinny Italian"


  1. i made this tonight- without the basil (I didn't have any :) and it was great!

    1. Heather,
      Are you making this for just you and Michael? I am just wondering if you cut the recipe in half and if that worked well.

  2. I just saw your reply now- I can't remember! I think I used 1.5 lbs of beef... and followed the rest of the recipe the same. We like leftovers! :)


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