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Provencale Top Sirloin Steaks with Tomatoes and Olives

Recipe categories:   Steaks  |  Lighter Options
  • 75 min
    Prep Time
  • 15 min
    Cook Time
  • 4
Provencale Top Sirloin Steaks
The traditional well-balanced meal gets a sophisticated makeover with this recipe for Provencale Top Sirloin Steaks with Tomatoes and Olives, which utilizes Omaha Steaks Top Sirloin Steaks. The top sirloin steaks and myriad of veggies are sautéed together alongside olives and sundried tomatoes, and are served with roasted rosemary potatoes in this simple recipe full of extraordinary flavor.
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Rosemary Roasted Potatoes:
  • 1-1/2 pounds small Yukon Gold or red potatoes, unpeeled and scrubbed
  • 5 garlic cloves, minced
  • 3 tablespoons olive oil
  • 1 teaspoon rosemary leaves
  • Salt and freshly ground black pepper, to taste
Steaks and Vegetables:
  • 4 Omaha Steaks Top Sirloin Steaks, about 7 ounces each and 1 inch thick
  • 3 tablespoons olive oil
  • 1 cup diced onion
  • 3 garlic cloves, minced
  • Salt and freshly ground black pepper to taste
  • 1/2 cup (about 3 ounces) pitted Nicoise or other black olives
  • 1 stalk celery, julienned
  • 1 zucchini, julienned
  • 3 Roma tomatoes, blanched, peeled, seeded, and julienned (see below)
  • 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
  1. Preheat the oven to 350°.
  2. Cut the potatoes into chunks and place in a baking dish or roasting pan with a 1-inch rim.
  3. Toss with the garlic, olive oil, and rosemary, and season with salt and pepper.
  4. Roast in the oven for about 1 hour, tossing occasionally, or until the potatoes are golden and crisp.
  5. Meanwhile, prepare the steaks and vegetables.
  6. Heat 1 tablespoon of the oil in a large heavy skillet or sauté pan.
  7. Add the onion and garlic, and sauté over medium-high heat for 3 to 4 minutes, until softened.
  8. Remove from the pan and set aside.
  9. Heat another 1 tablespoon of the oil in a second skillet.
  10. Cook over high heat for 1-1/2 minutes on each side, until browned.
  11. Push the steaks to one side of each skillet and divide the olives, celery, and zucchini between the 2 skillets.
  12. Cook for 2 minutes longer.
  13. Turn the steaks over and divide the tomatoes, sun-dried tomatoes, bell peppers, oregano, and vinegar between the 2 skillets.
  14. Add the reserved onion and garlic and cook for 2 minutes more for medium-rare (3 minutes for medium), stirring often.
  15. Transfer the steaks and vegetables to warm serving plates and serve with the roasted potatoes.
Nutrition Facts
Total Fat47g
Saturated Fat17g
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