Seared Beef Sirloin and Grilled Peaches
Grilling brings out the natural sweetness of the fruit, a perfect complement to bitter greens like arugula and the savory flavor of the steak.
Servings: 4; Calories: 270 Per Serving; Protein; 28g Per Serving; Fiber: 2g Per Serving
1 pound boneless top sirloin steak (about 1 1/2 inch thick), all visible fat discarded
4 medium peaches, halved
1 tablespoon canola or corn oil
1/4 teaspoon salt
1/4 teaspoon pepper, freshly ground preferred
1 tablespoon honey
2 cups spinach, spring mix greens, arugula, kale or other greens
1 tablespoon balsamic vinegar
3 tablespoons sliced basil leaves
2 tablespoons fat-free feta cheese, crumbled
Preheat the grill on medium high.
Put the beef and peaches on a large platter. Using a basting brush, brush the oil over the beef and peaches. Sprinkle the salt and pepper over the beef. Drizzle the honey over the peaches.
Grill the beef for 8 to 10 minutes on each side for medium-rare doneness.
Place the peaches on the grill with the cut side down. Grill the peaches for 3-4 minutes on each side or until fork-tender.
Let the beef stand for 10 minutes before slicing it.
Arrange the greens on a large platter. Top with the grilled peach halves. Drizzle the peaches with the vinegar. Sprinkle with the basil and feta. Serve with the beef.
Recipe courtesy of the American Heart Association.