Peppercorn Crusted Sirloin Steaks wtih Gremolata

I like a good steak and sirloins are very good if they are not overcooked.  They are really best served medium rare to medium.  Of course, feel free to use a more expensive cut if you wish (ribeye, tenderloin) but this is a great and inexpensive way to enjoy a steak dinner at home for a fraction of what you would pay in a restaurant!

Peppercorn Crusted Sirloin Steaks with Gremolata (adapted from Cooking Light, December 2012)

4 (6 oz.) sirloin steaks
1 t. extra virgin olive oil
2 t. black pepper
1 1/2 t. salt, divided
1/4 c. fresh parsley
3 T. fresh cilantro
1 clove garlic
1/2 t. dried oregano
1 t. lemon zest
1 T. lemon juice
1/4 t. crushed red pepper

Coat each steak with 1/4 t. olive oil and season with pepper and 1 t. salt.  Heat a large skillet over medium high heat.  Cook steaks for 3 minutes on each side or until desired degree of doneness.  Alternatively, the steaks can be grilled on an outdoor grill.

While the steaks cook, combine the parsley, cilantro, garlic, oregano, lemon zest, lemon juice, crushed red pepper and 1/2 t. salt in a food processor and pulse to combine.  Serve the gremolata on top of steak.  

To prep ahead season the steaks with olive oil, salt and pepper and store in the fridge.  Bring to room temperature before cooking.  Make the gremolata and store in the fridge and bring to room temperature before serving.  

4 servings (484 calories each serving) according to my calculator on loseit.com