Savory Sirloin Steak

Oxmoor House
The Dijon mustard and Worcestershire sauce add a punch to the creamy yogurt sauce that you spoon over the steak.
4 servings (serving size: 3 ounces steak and about 1 tablespoon sauce)


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1 (1-pound) lean boneless sirloin steak (3/4 inch thick)
3/4 teaspoon minced fresh rosemary
1/4 teaspoon pepper
Cooking spray
1 teaspoon reduced-calorie margarine
1 tablespoon plain fat-free yogurt
1 tablespoon Dijon mustard
1 tablespoon low-sodium Worcestershire sauce
1 tablespoon chopped fresh parsley
Rosemary sprigs (optional)
Lemon wedges (optional)


1. Trim fat from steak. Combine rosemary and pepper; sprinkle over steak.

2. Coat a large nonstick skillet with cooking spray; add margarine, and place over medium heat until margarine melts. Add steak, and cook 6 minutes on each side or until desired degree of doneness. Remove steak from pan; transfer to a serving platter, and keep warm.

3. Combine yogurt, mustard, and Worcestershire sauce in a small saucepan. Cook over low heat, stirring constantly, until thoroughly heated (do not boil). Spoon sauce over steak. Sprinkle with parsley. If desired, garnish with rosemary sprigs and lemon wedges.

carbo rating: 1

Created date

April 2008

Nutritional Information

Calories 235
Caloriesfromfat 0.0 %
Fat 13.9 g
Satfat 5.2 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 24.9 g
Carbohydrate 1.2 g
Fiber 0.1 g
Cholesterol 67 mg
Iron 2.3 mg
Sodium 203 mg
Calcium 20 mg