Petite Sirloins/Gingered Tomato Chutney/Roasted Potatoes

Total Time
55mins
Prep 20 mins
Cook 35 mins

Tomato, ginger and jalapeño are an excellent combination -- the combination of spicy ginger, sweet tomatoes, and jalapeño are only improved when served with char-grilled sirloins. Since the steaks are small they cook quickly. The potatoes are a great side for the steaks. CuisineAtHome.

Ingredients Nutrition

Directions

  1. Preheat grill to high.
  2. CHUTNEY:.
  3. Simmer 1 cup of the tomatoes, onion, sugar or splenda, vinegar, ginger, garlic, in saucepan over medium-high heat stirring often, 12 minutes.
  4. Add lime juice and tomato, return to a boil & simmer 3 minutes or until thickened to jam consistency.
  5. Stir in remaining tomatoes, jalapeño and salt.
  6. Set chutney aside.
  7. STEAKS:.
  8. Grill steaks 2-3 minutes per side for medium-rare to medium.
  9. ROASTED DIJON POTATOES:.
  10. Preheat oven to 425ºF.
  11. Toss the potatoes, oil, salt, and pepper in a bowl.
  12. Heat a large ovenproof skillet over medium high, then add the potatoes and saute 5 minutes, or until beginning to brown.
  13. Transfer the pan to the oven and roast 25 minutes, or until potatoes are tender.
  14. Whisk vinegar and Dijon mustard together in the same bowl.
  15. When potatoes are done, add them to the dressing and toss to coat.
  16. Stir in scallions, serve with steaks with gingered tomato chutney.
  17. Enjoy!

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