Top Sirloin with Tomatoes and Olives

Top Sirloin with Tomatoes and Olives

Ingredients

  • For Potatoes:
  • 1 ½ pounds small Yukon Gold Potatoes or red potatoes, unpeeled and scrubbed
  • 5 garlic cloves, minced
  • 3 tablespoons olive oil
  • 1 teaspoon rosemary leaves
  • For Steaks and Vegetables:
  • 3 tablespoons olive oil
  • 1 cup diced onion
  • 3 garlic cloves, minced
  • 4 top sirloin steaks, 7 oz each and 1 inch thick
  • ½ cup (about 3 oz) pitted black olives
  • 1 stalk celery, julienned
  • 1 zucchini, julienned
  • 3 Roma tomatoes, blanched, peeled, seeded, and julienned
  • 1 tablespoon minced sun-dried tomatoes (packed in oil)
  • 2 red bell peppers, roasted, peeled, seeded and julienned
  • 1 tablespoon minced fresh oregano or 1 teaspoon dried
  • 2 tablespoons white wine vinegar

Directions

  1. To Prepare Potatoes: Preheat the oven to 350 degrees F. Cut the potatoes into chunks and place in a baking dish or roasting pan with 1 inch rim. Toss with the garlic, olive oil, and rosemary, and season with salt and pepper. Roast in the oven for about 1 hour, tossing occasionally, or until the potatoes are golden and crisp.
  2. To Prepare Steaks and Vegetables: Meanwhile, prepare the steaks and vegetables. Heat 1 tablespoon of the oil in a large heavy skillet or sauté pan. Add the onion and garlic, and sauté over medium-high heat for about 3 minutes, until softened. Remove from the pan and set aside. Heat another 1 tablespoon of the oil in the skillet, and add the remaining tablespoon of oil to a second skillet.
  3. Season the steaks with salt and pepper and add 2 to each skillet. Cook over high heat for 1 ½ minutes on each side, until browned. Push the steaks to one side of each skillet and divide the olives, celery and zucchini between the 2 skillets. Cook for 2 minutes longer.
  4. Turn the steaks over and divide the tomatoes, sun-dried tomatoes, bell peppers, oregano and vinegar between the 2 skillets. Add the reserved onion and garlic and cook for 2 minutes more for medium-rare (3 minutes for medium) stirring often.
  5. Check for steaks doneness according to your preference. Transfer the steaks and vegetables to warm serving plats and serve with roasted potatoes.