Name: Pan-Roasted Sirloin with Corn Relish
Yield: Makes 2 servings, with extra corn relish
Ingredients: 1 cup white wine vinegar; 1/4 cup sugar; 1 clove garlic, peeled and minced; 1 tbsp grated fresh ginger; 2 sprigs fresh thyme; 2 tsp olive oil; 1 small yellow onion, diced; 1 small red pepper, diced; 1/2 to 1 small jalapeño pepper, seeded and minced; 1 tsp salt; 2 cups fresh or frozen corn kernels; 5 scallions, white parts only, chopped; 3 tbsp chopped fresh chives; 1 sirloin steak (14 oz) at least 1 1/2 inches thick, cut in half; 1 tsp vegetable oil; 2 sprigs fresh thyme or rosemary

Eat healthfully (and still have steak)

A lowfat diet can include beef. In fact, because red meat is loaded with iron and folate, it's especially good for women, and the sirloin used here is one of the leanest cuts. Chef Tom Colicchio pan-roasts it with almost no added oil at Craft, his new restaurant in New York City. And instead of teaming it with a fat bomb like butter-laden mashed potatoes, he has a better option: zingy corn relish. It has vitamin A and several Bs, plus a crunch so mouth pleasing, you'll never miss the fat.

Recipe notes

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