Pan Seared Sirloin Steak with Chimichurri Sauce and Watermelon Greek Salad

Yield: 5 ServingsIngredients:

• 5 each Sirloin Steaks (4-6oz)
• 2 tbsp. Olive Oil
• ¼ tsp. Salt
• ¼ tsp. Black Pepper

• 3 tbsp. Red Wine Vinegar
• 3-½ tsp. Water
• ½ tsp. Minced Garlic
• 1 tsp. Black Pepper
• ¼ tsp. Kosher Salt

• ¼ cup Fresh Red Onion, Slivered
• 2½ tsp. Sliced Black Olives, Canned, Drained
• 2 tbsp. Fresh Mint, Chopped
• 2½ tsp. Lime Juice
• 1¼ tsp. Olive Oil
• 1¼ tbsp. Balsamic Vinegar
• 1¾ tbsp. Feta Cheese, Crumbled
• 5 each Fresh Mint Sprigs

Preparations:1. Add the oil to a pan; heat over high heat until the oil is hot. 2. Salt and pepper the steaks, both sides, and place in the pan. Grill for 3 minutes and turn over. 3. Grill for another 3 minutes or until desired doneness is reached. 4. Remove the steaks from the pan and cover lightly with foil and let rest 5-10 minutes before serving.

Chimichurri Sauce1. Combine all ingredients in a blender; blending slowly, scraping down the sides if needed. 2. Continue increasing speed until well blended and has good consistency.

Watermelon Greek Salad1. In a bowl, combine the watermelon, red onion, olives and fresh mint. 2. In a separate bowl; whisk together the lime juice, olive oil and balsamic vinegar. 3. Pour vinaigrette over melon mixture, lightly toss, top with feta cheese; chill.

600 Calories/ 700mg Sodium/ 29% Calories from Fat

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