Provencale Top Sirloin Steaks with Tomatoes and Olives
Provencale Top Sirloin Steaks
  • 75 min
    Prep Time
  • 15 min
    Cook Time
  • 4

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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.
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