dish
Pan-Seared Sirloin Steaks with Yukon Gold Potatoes

4
Serves
583
Calories
12
Nutrients
10
Vitamins

Ingredients

8 small Yukon Gold potatoes , or red skinned potatoes
6 teaspoons olive oil
1 medium yellow onion , chopped
1 15-ounce can diced tomatoes
1/4 cup red wine or balsamic vinegar

Cooking Instructions

1. Cut the potatoes in half, place them on a microwave safe dish and microwave until the potatoes are tender, about 5 minutes.

2. Heat 1 teaspoon of olive oil in a nonstick skillet over high heat. Add the potatoes, cut side down, and season liberally with salt and pepper. When the potaoes are well browned, remove from heat and keep warm.

3. Meanwhile, heat 3 teaspoons of olive oil over high heat in a skillet large enough to accomodate all of the steaks in a single layer. Season the steaks with salt and pepper and sear them in the hot skillet on both sides to the desired doneness, about 2 to 3 minutes per side. Transfer the steaks to a plate and keep warm while you make the tomato mixture.

4. Turn the heat down to medium and add the remaining 2 teaspoons of olive oil and onion. Cook the onion until it softens and begins to color. Add the wine or vinegar and cook until the liquid has almost completely evaporated. Add the olives and tomatoes with their juices and simmer for 2 minutes.

5. Serve the steaks topped with a few shavings of Parmesan and a large dollop of the tomato relish with the potatoes on the side.

Serving Size: 1 steak with relish and potatoes

Nutrition Information

Number of Servings: 4
Calories
583
Protein
39 g
Total Carbohydrate
59 g
Dietary Fiber
5 g
Sugar
7 g
Total Fat
19 g
Saturated Fat
6 g
Monounsaturated Fat
9 g
Cholesterol
86 mg
Percent Calories from Protein
27 %
Percent Calories from Carbohydrate
40 %
Percent Calories from Fat
30 %
Vitamin A
568 IU
Vitamin B3 - Niacin
16 mg
Vitamin C
55 mg
Vitamin D
14 IU
Folate
52 mcg
Calcium
258 mg
Iron
2 mg
Phosphorus
431 mg
Potassium
1407 mg
Sodium
912 mg