Lois is away for a couple of weeks visiting Erin and Julie and their newborn son Andrew. The perfect time for me to shed a few pounds. The diet that works best for me is South Beach by Dr Arthur Agatston, MD. If you don’t know the diet, Dr Agatston lays out daily menu plans for the first two weeks. Having done this before I take some liberties with the menus and choose different meals from different days to make it more interesting for me.
Here is supper on the first night:
Grilled Sirloin and Grilled Tomato Relish
Serves 2 (can be easily multiplied for more servings)
2 sirloin steaks (6 ounces each or one 12 oz)
2 medium pear shaped tomatoes, halved lenghwise
2 T olive oil
1 medium onion chopped
1 clove garlic minced
2 T dry basil
pinch freshly ground black pepper
Note: I use a gas grill since it is not advisable to have a charcoal grill on a wooden deck 😉 If you prefer a charcoal grill it will work as well. Just adjust the rack for slower cooking.
Place the steak on the preheated grill and cook turning as needed until it is evenly brown on all sides and an instant read thermometer inserted to the center of the steak measures 145F for medium rare. (If you don’t have a meat thermometer handy, cut into the steak to test for doneness.)
While the steak is cooking place the tomato havles cut side up on the grill, brush with a little olive oil and grill for about 3 minutes until the bottom is browned. Turn the tomatoes over and continue to grill for another 3 minutes, until they feel soft when pressed.
Meanwhile sautee the onions and garlic in a T of olive oil until the onion is limp and golden. If you have a separate burner on your gas grill that’s a handy place to cook the onion and garlic. I scurried between the kitchen stove and the grill.
Stir the soft tomatoes into the onion / garlic mixture and keep warm until the steak is done.
Take the steak to a cutting board with a juice well or to a platter. Spoon the grilled tomato relish along side the steak.
To serve, cut the meat into thin slices; combine the relish and meat juices and spoon over the steak slices. Add your favorite green vegetable like broccoli, asparagus, or spinach and it’s supper. For me it’s a satisfying meal and ther is enough nourishment so I’m not hungry later in the evening.
Left overs are great on top of a tossed salad with low fat dressing for lunch.