Petite Sirloins/Gingered Tomato Chutney/Roasted Potatoes

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READY IN: 55mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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