On EE they are if they are lean and grilled. However im not quite sure what "lean" means in terms of a steak. I think it just means trimming all the fat off, (so with a steak you wouldnt have a rib eye because the the whole thing is quite fatty). If anyone knows what "lean" means i'd appeciate knowing that to!
I was reading somewhere the other day (and I can't for the life of me remember where) that it really doesn't make much difference if you grill or fry a piece of meat. As long as the fat/oil is hot enough it will seal the outside of the meat before any can penetrate. Obviously, that doesn't apply if there is any coating on the meat, like breadcrumbs, because they will soak up the fat.