Steak and Sauteed Veggies



  • 16 ounce top sirloin steak
  • 8 ounces of broccoli crowns – chopped
  • 1 artichoke heart in quarters (with brine)
  • 2 tbsp of sundried tomatoes
  • 2 tsp butter
  • 2 tbsp sour cream
  • 2 medium roma tomatoes – sliced
  • 4 ounces of feta cheese – cubed
  • 8 ounces of spinach


Makes 4 servings

  1. Melt 1 tbsp butter in a skillet set on medium heat.
  2. Season the steak on both sides with Montreal Steak Spice.
  3. Sear the steak for 1 minute and then turn it over to sear the other side.
  4. Place the steak in the oven under the broiler for 5 minutes. Cook longer if you want the steak more well done.
  5. Take the steak out of the pan and set it aside to rest.
  6. Add 1 tbsp butter to the pan and return it to the stove on medium heat.
  7. Add the broccoli, sundried tomatoes and artichoke heart pieces and sautee for 3-4 minutes.
  8. Add the 2 tbsp of sour cream and stir to coat all the veggies.
  9. Wilt the spinach in the microwave for 60 seconds.
  10. Divide the spinach in to 2 portions adding the feta cheese and tomato slices.
  11. Cut the steak in to 2 equal portions and add 1 to each plate.
  12. Dress with the saurteed veggies.
  13. Pour the remaining sauce from the pan on to the wilted spinach salad.

Serve and enjoy!

Steak for dinner! Doesn’t get much better.

A wonderful top sirloin cut of steak cooked to a juicy medium rare and served with sauteed veggies in a cream sauce and a wilted spinach salad.

Nutrition Facts

Amount Per 1 Serving

Fat75.28 g
Carbohydrates14.43 g
Fiber 9.63 g
Protein 70.78 g
Getting the ingredients together
Veggies in a sour cream sauce

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