Sirloin With Tomato Olive And Feta Topping Recipes

SIRLOIN STEAK SALAD WITH FETA AND SUNDRIED TOMATOES

Steps:

• Wash the mixed leaves thoroughly and dry using a salad spinner and set aside.
• Chop the sun dried tomatoes into your desired shape and size and drain your peppers and set aside into a bowl.
• Chop the feta into small cubes and set aside in a bowl.
• Measure out all your ingredients into a mug and mix well with a teaspoon. Taste and adjust seasoning to your taste.
• Drizzle dressing all over mixed leaves and toss coating all the salad.
• Add the tomatoes, peppers and half the feta and toss well before topping with the rest of the feta.
• Bring butter out of fridge. Wash the herbs and crush the garlic using the back of your knife and then remove most of the peel.
• Heat a cast iron skillet on high heat for 7 minutes.
• While pan is heating rinse steak with cold water and pat dry with kitchen roll. Season generously all over with salt and pepper.
• Add the olive oil to your heated pan and heat for 1 minute and place the steak in the pan with tongs, laying it away from you to avoid hot oil splashes. Press down on the steak using the back of your tongs and leave to sear for 3 minutes.
• Turn steak and sear for 3 minutes on the other side. Then using your tongs hold the steak with the fat side facing down and sear the fat for 2 minutes or until crisp.
• Place the steak back on the second side and add the butter, garlic and thyme. Leave butter to melt.
• Using a large spoon, scoop the butter over the steak. Do this continuously for 2 minutes basting the steak in the flavourful butter.
• Take steak out of the pan and leave to rest for at least 5 minutes before slicing.

TOMATO AND PEPPER SIRLOIN STEAK

Steps:

• In a large bowl or shallow dish, combine flour, salt and pepper. Add beef slices, a few pieces at a time. Toss gently to coat., In a Dutch oven, heat oil over medium-high heat. Brown beef in batches. Add onion; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Add tomatoes; bring to a boil. Reduce heat. Simmer, covered, stirring occasionally, until meat is tender, 10-15 minutes., Stir in green peppers, broth and Worcestershire sauce; simmer, covered, until peppers are tender, 10-15 minutes. Serve with rice.

SIRLOIN WITH TOMATO, OLIVE, AND FETA TOPPING

Steps:

• In a large shallow glass dish, stir together the lemon zest, lemon juice, garlic, oregano, and pepper. Add the beef, turning to coat. Cover and refrigerate for 30 minutes to 8 hours, turning occasionally.
• Meanwhile, in a medium bowl, stir together the topping ingredients. Cover and refrigerate until ready to serve.
• Drain the beef, discarding the marinade.
• Heat a large nonstick skillet over medium-high heat. Cook the beef for 4 to 5 minutes on each side, or to the desired doneness. (If you prefer, grill the beef on medium high or broil it 5 to 6 inches from the heat as directed.) Serve the beef with the topping.
• (Per serving)
• Calories: 179
• Total fat: 5.5g
• Saturated: 2.0g
• Trans: 0.0g
• Polyunsaturated: 0.5g
• Monounsaturated: 3.0g
• Cholesterol: 56mg
• Sodium: 186mg
• Carbohydrates: 6g
• Fiber: 1g
• Sugars: 3g
• Protein: 26g
• Calcium: 35mg
• Potassium: 542mg
• 1 vegetable
• 3 lean meat

HEIRLOOM TOMATO TOAST WITH FETA

Steps:

• Toast the bread until golden brown. Remove from toaster and rub each slice with 1/2 a clove of garlic, rubbing cut-side down.
• Top each slice of toast evenly with the feta cheese, tomato, oregano, salt, and pepper. Drizzle with olive oil and serve.

FETA, RED ONION AND TOMATO SALSA

Steps:

• Combine the red onion, olive oil, oregano and parsley in a large glass or ceramic bowl. Add the cucumbers, tomatoes, salt and pepper. Mix well. Store in an airtight container in the refrigerator for up to 2 days. Add the feta and toss just before serving. Season to taste with additional salt and pepper.

FETA, OLIVE AND TOMATO DIP

Steps:

• Put the first eight ingredients in the food processor and mix, transfer to a bowl and add the olive oil, tomatoes, onion and olives.
• Add the lemon juice, put in the fridge for at least one hour, serve with melba toast, crackers or pita bread strips.

LINGUINE WITH TOMATOES, OLIVES, FETA, AND PARSLEY

Steps:

• Purée 2 1/2 cups tomatoes, wine, and garlic in blender. Heat oil in heavy large skillet over medium-high heat. Add tomato puree and olives. Cook until sauce begins to thicken, stirring often, about 6 minutes.
• Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 cup pasta cooking liquid.
• Add pasta, parsley, basil, and vinegar to sauce in skillet. Toss over mediumhigh heat until sauce coats pasta, adding reserved cooking liquid by 1/4 cupfuls if dry, about 3 minutes. Season to taste with salt and pepper. Mix in remaining 1 cup tomatoes and half of cheese. Mound pasta in bowl. Sprinkle with remaining cheese.

TOMATOES TAPENADE WITH A FETA TOPPING

Steps:

• Tomatoes -- Cut each of the plum tomatoes in half and scoop out the pulp. Season each with a little salt and set on a baking sheet lined with parchment paper.
• Tapenade -- Mix the black olives, green olives, anchovies, garlic, capers, shallot, lemon juice, olive oil, parsley, and pepper in a small bowl Mix well to combine all the flavors.
• Topping -- Just mix the bread crumbs and feta together. Thats the topping.
• Stuffing -- Simply stuff the tomatoes with the tapenade and then top with a heaping spoon of the feta topping.
• Bake -- Broil (second shelf) for 2-4 minutes until the cheese heats up as well as the tomato warms a bit, and the bread crumbs begin to brown. Not long, so watch them carefully. You don't want to burn it.
• Serve -- Just serve and enjoy. I like to serve some baguette slices on the side if you like. A simple easy appetizer!

GREEK FETA AND OLIVE SPREAD

Steps:

• In a food processor, place the feta cheese, olive oil, lemon juice, garlic, sun-dried tomatoes and oregano. Using the pulse setting, blend the mixture until smooth. Transfer to a medium bowl. Blend in the olives by hand or with a spoon. Refrigerate until serving.