½ cup low-sodium pasta sauce
4 pitted, black olives, cut in half
1 tsp. dried oregano
Several drops hot pepper sauce
Salt and freshly ground black pepper
Olive oil spray
1 tsp. minced garlic
½ lb. sirloin steak (or can substitute flank, rib eye, skirt or strip)
Place pasta sauce, olives and oregano in a microwave safe bowl. Microwave on high 2 minutes to warm through. Or for stove top, simmer pasta sauce, olives and oregano in a saucepan until heated through, about 3 to 4 minutes. Add the hot pepper sauce and salt and pepper to taste. Cover and remove from heat while steak cooks.
Heat a nonstick skillet over medium-high heat and spray with olive oil spray. Rub the garlic onto the steak and brown the steak on both sides, about 2 minutes. Salt and pepper the cooked sides. Lower heat to medium and cook 5 minutes or until steak is cooked through. A meat thermometer should read 130 degrees for rare and 160 degrees for medium. Remove from the skillet and spoon sauce on top.
Makes 2 servings.
— Linda Gassenheimer
McClatchy-Tribune News Service