LOW CAL STEAK RECIPE NEEDED PRONTO PLEASE :)

Don't underestimate the taste of a good "Top Sirloin" cut. It's SUPER CHEAP. Do you have a food scale? If so, you can buy the larger cuts of top sirloin and cut them down to the sizes you want and weigh them to know the exact calories.
Start with a room temperature steak. If you have a cast iron skillet, heat it on medium high with a little oil (or butter!) until it shimmers. Season the steak with salt and pepper and place in the heated skillet. If the steak is rather thin, cook for about 3 minutes and DON'T TOUCH IT until it's time to turn it. Turn and cook for another 2. That should render a medium doneness.
I like a medium rare so I cook for less time. If it's a thick cut, I do about 4 min on one side and 3 on the other.
Good luck!
PS - NY Strip is also a very low and tasty cut of meat.

(If cost isn't a factor, I'd go with the NY strip!) Don't forget to turn the steak on it's side as well. That fat that runs along the edge is great seasoning for the steak if you turn the steak on its side and render that fat down.

Don't underestimate the taste of a good "Top Sirloin" cut. It's SUPER CHEAP. Do you have a food scale? If so, you can buy the larger cuts of top sirloin and cut them down to the sizes you want and weigh them to know the exact calories.
Start with a room temperature steak. If you have a cast iron skillet, heat it on medium high with a little oil (or butter!) until it shimmers. Season the steak with salt and pepper and place in the heated skillet. If the steak is rather thin, cook for about 3 minutes and DON'T TOUCH IT until it's time to turn it. Turn and cook for another 2. That should render a medium doneness.
I like a medium rare so I cook for less time. If it's a thick cut, I do about 4 min on one side and 3 on the other.
Good luck!
PS - NY Strip is also a very low and tasty cut of meat.

All of this -- and cracking black peppercorns to do it is amazing, too.

Grilled or broiled bell pepper is fantastic with it -- voila, pepper steak.

Or, alternatively, cut the steak into kebabs, layer pepper, onion, pineapple on sticks, lay a little teriyaki glaze on, grill or broil. This is great with rice. Or you can do it with other veg (mushrooms, zucchini) and a different marinade/glaze. Amazing how little steak goes a long way when you do that.

I personally love a baked sweet potato with steak....you can add a shake of cinnamon, he can have butter and brown sugar too. (I typically use a little of all of them.) Ditto for toppings on a baked white potato -- I just don't tend to have them as much.

I don't know what kind of vegetables you can get right now where you live, but the tomatoes are ripe here and those are awesome with steak. And dead-ripe seasonal fruit makes a great dessert and you can easily set that up "fancy" (I just made a salad out of peaches, feta cheese and a little balsamic glaze that was to die for).

Keep in mind, too, that the simplest answer is -- just don't eat as much steak as you give him

Myself and husband love sweet potato "fries" with our steak. Really just cut the sweet potato into thick fries, season, dash of olive oil to coat them in a bowl, garlic, chilli flakes, paprika, whatever you fancy. Then oven bake for about forty min on 180 fan oven - not sure what US temperatures are sorry. Mushrooms fried in a little olive oil with garlic are also delicious! I like the fries with low fat garlic mayo on the side. Yes i love garlic lol!
And I hope things work out for you two

Oven-baked "fries" are my go-to with steak!

Take any veggies at all (sweet potato, carrot, baby broccoli, green beans, asparagus and bell peppers are all good), chop those that need to be chopped into french-fry-type proportions, lay on a baking sheet on a tray, spray them with some spray olive oil, sprinkle some salt, pepper, herbs and any other seasoning you want (paprika or cajun?), then put in the oven to bake for 20 or so minutes (depending on what veggies - some might have to come out before others).

Treat them like french fries - dip in salsa, ketchup, low-fat mayo or mustard.

Sirloin tip side steak
Taken from the sirloin tip or the top of the round. Very lean, but still holds flavor. 206 5.4g 2.06g 39g

http://www.mensfitness.com/nutrition/what-to-eat/the-leanest-and-fattiest-cuts-of-steak

A good steak doesn't need more than salt and pepper to taste like a good steak, especially when grilled. Leave something that is bland but delicious to pair with steak such as yukon gold potatoes, haricot vert, asparagus, spinach, sweet potatoes. Let the natural au jus from the steak be your sauce.

You could do some less rich sides like oven fries and rocket salad and roast veg.

Roast asparagus is a lovely date night dish. Break off hard ends of green asparagus, drizzle with a little olive oil in a baking dish and roast 10-12 minutes at 250C, turning halfway. Add salt and a little splash of balsamic vinegar or lemon. These are good served at room temperature so you can make them in advance. You can do snow peas and sugar snaps in the same way, though I would probably skip the vinegar.

For low cal oven fries I adapt this recipe: http://www.instructables.com/id/Crispy-Oven-Baked-French-Fries/?ALLSTEPS
I don't bother with the cling film in the microwave stage, and just pop a plate on top of the bowl. I use much less oil. Spray a baking sheet with olive oil. Add the microwaved potatoes that have been dredged in cornstarch. Then spray some more olive oils on top of the fries and bake.