Incorporating olives is a great way to add healthy monounsaturated fats (not to mention a whole lot of flavor) to dishes like steak. And while this recipe calls for pimiento-stuffed green olives, you shouldn’t be afraid to experiment with Kalamata or other different types of olives. (Editor’s note: While this recipe is already relatively low in carbs, you may choose to reduce or omit the brown sugar from the recipe.) Nutrition (per serving) Calories: 315, Protein: 26 grams, Fat: 18 grams, Carbs: 9 grams Recipe and photo from Chef Dave Zino, Executive Chef, National Cattlemen’s Beef Association on behalf of the Beef Checkoff.
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Makes 4 servings
Prep time 13 min.
Cook time 12 min.
Ingredients
2 beef petite sirloin steaks (about 8 oz. each) 2 tsp brown sugar 1/2 tsp salt 2 red or yellow bell peppers, cut into quarters Salt and ground black pepper 1/3 cup pimiento-stuffed green olives, chopped For the marinade: 1/3 cup sherry wine vinegar 3 Tbsp olive oil 2 cloves garlic, minced 1 Tbsp smoked or sweet paprika For the garnish: Chopped fresh cilantro leaves
How to make it
Combine marinade ingredients in small bowl. Place beef steaks and 1/3 cup marinade in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 30 minutes to 2 hours. Stir brown sugar and salt into remaining marinade; set aside. Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals; arrange bell peppers around steaks. Grill steaks, covered, 7 to 11 minutes (over medium heat on preheated gas grill, 8 to 13 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Grill peppers, 9 to 12 minutes (for gas, 7 to 11 minutes) or until tender, turning occasionally. Remove steaks; let stand 5 minutes. Carve steaks across the grain into thin slices; season with salt and black pepper, as desired. Cut bell peppers 1/2-inch strips. Serve beef with bell peppers. Drizzle with reserved marinade; sprinkle with olives. Garnish with cilantro, if desired.
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Incorporating olives is a great way to add healthy monounsaturated fats (not to mention a whole lot of flavor) to dishes like steak. And while this recipe calls for pimiento-stuffed green olives, you shouldn’t be afraid to experiment with Kalamata or other different types of olives.
(Editor’s note: While this recipe is already relatively low in carbs, you may choose to reduce or omit the brown sugar from the recipe.)
Nutrition (per serving)
Calories: 315, Protein: 26 grams, Fat: 18 grams, Carbs: 9 grams
Recipe and photo from Chef Dave Zino, Executive Chef, National Cattlemen’s Beef Association on behalf of the Beef Checkoff.
For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!
Makes 4 servings
Prep time 13 min.
Cook time 12 min.
Ingredients
2 beef petite sirloin steaks (about 8 oz. each) 2 tsp brown sugar 1/2 tsp salt 2 red or yellow bell peppers, cut into quarters Salt and ground black pepper 1/3 cup pimiento-stuffed green olives, chopped For the marinade: 1/3 cup sherry wine vinegar 3 Tbsp olive oil 2 cloves garlic, minced 1 Tbsp smoked or sweet paprika For the garnish: Chopped fresh cilantro leaves
How to make it
Combine marinade ingredients in small bowl. Place beef steaks and 1/3 cup marinade in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 30 minutes to 2 hours. Stir brown sugar and salt into remaining marinade; set aside. Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals; arrange bell peppers around steaks. Grill steaks, covered, 7 to 11 minutes (over medium heat on preheated gas grill, 8 to 13 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Grill peppers, 9 to 12 minutes (for gas, 7 to 11 minutes) or until tender, turning occasionally. Remove steaks; let stand 5 minutes. Carve steaks across the grain into thin slices; season with salt and black pepper, as desired. Cut bell peppers 1/2-inch strips. Serve beef with bell peppers. Drizzle with reserved marinade; sprinkle with olives. Garnish with cilantro, if desired.
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Makes 4 servings
Prep time 13 min.
Cook time 12 min.
Ingredients
2 beef petite sirloin steaks (about 8 oz. each) 2 tsp brown sugar 1/2 tsp salt 2 red or yellow bell peppers, cut into quarters Salt and ground black pepper 1/3 cup pimiento-stuffed green olives, chopped For the marinade: 1/3 cup sherry wine vinegar 3 Tbsp olive oil 2 cloves garlic, minced 1 Tbsp smoked or sweet paprika For the garnish: Chopped fresh cilantro leaves
How to make it
Combine marinade ingredients in small bowl. Place beef steaks and 1/3 cup marinade in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 30 minutes to 2 hours. Stir brown sugar and salt into remaining marinade; set aside. Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals; arrange bell peppers around steaks. Grill steaks, covered, 7 to 11 minutes (over medium heat on preheated gas grill, 8 to 13 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Grill peppers, 9 to 12 minutes (for gas, 7 to 11 minutes) or until tender, turning occasionally. Remove steaks; let stand 5 minutes. Carve steaks across the grain into thin slices; season with salt and black pepper, as desired. Cut bell peppers 1/2-inch strips. Serve beef with bell peppers. Drizzle with reserved marinade; sprinkle with olives. Garnish with cilantro, if desired.
Makes 4 servings
Prep time 13 min.
Cook time 12 min.
Prep time 13 min.
Cook time 12 min.
Prep time
13 min.
Cook time
12 min.
Ingredients
- 2 beef petite sirloin steaks (about 8 oz. each)
- 2 tsp brown sugar
- 1/2 tsp salt
- 2 red or yellow bell peppers, cut into quarters
- Salt and ground black pepper
- 1/3 cup pimiento-stuffed green olives, chopped
- For the marinade:
- 1/3 cup sherry wine vinegar
- 3 Tbsp olive oil
- 2 cloves garlic, minced
- 1 Tbsp smoked or sweet paprika
- For the garnish:
- Chopped fresh cilantro leaves
How to make it
Combine marinade ingredients in small bowl. Place beef steaks and 1/3 cup marinade in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 30 minutes to 2 hours. Stir brown sugar and salt into remaining marinade; set aside. Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals; arrange bell peppers around steaks. Grill steaks, covered, 7 to 11 minutes (over medium heat on preheated gas grill, 8 to 13 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Grill peppers, 9 to 12 minutes (for gas, 7 to 11 minutes) or until tender, turning occasionally. Remove steaks; let stand 5 minutes. Carve steaks across the grain into thin slices; season with salt and black pepper, as desired. Cut bell peppers 1/2-inch strips. Serve beef with bell peppers. Drizzle with reserved marinade; sprinkle with olives. Garnish with cilantro, if desired.
Combine marinade ingredients in small bowl. Place beef steaks and 1/3 cup marinade in food-safe plastic bag; turn steaks to coat. Close bag securely and marinate in refrigerator 30 minutes to 2 hours. Stir brown sugar and salt into remaining marinade; set aside.
Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals; arrange bell peppers around steaks. Grill steaks, covered, 7 to 11 minutes (over medium heat on preheated gas grill, 8 to 13 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Grill peppers, 9 to 12 minutes (for gas, 7 to 11 minutes) or until tender, turning occasionally.
Remove steaks; let stand 5 minutes. Carve steaks across the grain into thin slices; season with salt and black pepper, as desired. Cut bell peppers 1/2-inch strips. Serve beef with bell peppers. Drizzle with reserved marinade; sprinkle with olives. Garnish with cilantro, if desired.
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