The Dijon mustard and Worcestershire sauce add a punch to the creamy yogurt sauce that you spoon over the steak.
1 (1-pound) lean boneless sirloin steak (3/4 inch thick)
3/4 teaspoon minced fresh rosemary
1/4 teaspoon pepper
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)
How to Make It
Trim fat from steak. Combine rosemary and pepper; sprinkle over steak.
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.
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.