Steak Mediterranean

  • Yield: 4 servings


4-- (4-ounce) Laura’s Lean Ribeye Steaks
1/4teaspoon kosher salt
1/4teaspoon freshly ground pepper
2teaspoons olive oil
1 1/2cups chopped red onions
2-- cloves garlic, minced
1 1/2cups chopped tomatoes
1cup low-salt, fat-free chicken broth
1/4cup white wine vinegar
2teaspoons sugar
2teaspoons dried oregano
1/4cup sliced green olives
2tablespoons capers
2teaspoons grated lemon zest
2tablespoons freshly chopped parsley (optional)


  1. Season steaks with salt and pepper. Brush with olive oil.
  2. Grill steaks, covered with grill lid, over medium-high heat (350 to 400 degrees) about 8 to 10 minutes on each side, or until desired degree of doneness.
  3. Sauté onions and garlic in olive oil for 3 minutes or until tender. Stir in tomatoes, broth, vinegar, sugar and oregano; bring to a boil. Add olives, capers and lemon zest; simmer until heated through.
  4. To serve, arrange steaks on a serving platter; top with sauteed mixture and garnish with fresh parsley, if desired.

Recipe courtesy of Laura's Lean Beef.

Nutritional Info *per serving

  • Calories 360
  • Fat 13g
  • Cholesterol 1.25mg
  • Sodium 543mg
  • Carbohydrate 36g
  • Fiber 7g
  • Protein 31g