Grilled Sirloin with Olive Tapenade

Grilled Sirloin with Olive Tapenade
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: Diabetes & Heart Healthy Recipes. Recipe Credit: . Photo Credit: Mittera.
The pungent flavor of olives and capers accentuates the beefiness of grilled sirloin, which tastes best with simple sides, such as Green Beans with Mushrooms and Onions and brown rice or farro that let the steak take center stage.
  • Prep time
    10 min
  • Cook time
    20 min
  • Servings
    4 Servings
  • Serving size
    3 oz beef and heaping 1 tbsp tapenade
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    3 oz beef and heaping 1 tbsp tapenade
  • Amount per serving Calories 180

  • Total Fat 7g
    • Saturated Fat 2.5g
    • Trans Fat 0g
  • Cholesterol 60mg
  • Sodium 300mg
  • Total Carbohydrate 2g
    • Dietary Fiber 1g
    • Total Sugars 0g
    • Added Sugars 0g
  • Protein 26g
  • Potassium 400mg
  • Phosphorus 225mg

Choices/Exchanges: 4 Lean protein



  • nonstick cooking spray
  • boneless top sirloin steak
    1 1/2 lbs
  • garlic (minced, divided use)
    5 clove
  • dried thyme (divided use)
    2 tsp
  • black pepper
    1/2 tsp
  • salt
    1/8 tsp
  • chopped kalamata olives
    1/4 cup
  • chopped pimiento-stuffed green olives
    3 tbsp
  • Dijon Mustard
    1 tbsp
  • capers (drained and chopped)
    1 tbsp


  1. Lightly spray the grill rack with cooking spray. Preheat the grill on medium high.

  2. Lightly spray the beef with cooking spray.

  3. In a small bowl, stir together the minced garlic (reserve about 1/2 tsp for the tapenade), 1 1/2 tsp thyme, pepper, and salt. Sprinkle over the beef. Using your fingertips, gently press the mixture so it adheres to the beef.

  4. Grill the beef, covered, for 10 minutes on each side for medium rare, or until the desired doneness. Transfer to a cutting board. Lightly cover with aluminum foil. Let stand for 5 minutes. Thinly slice the beef diagonally across the grain.

  5. Meanwhile, in a separate small bowl, stir together the olives, mustard, capers, remaining 1/2 tsp thyme, and remaining minced garlic.