Petite Sirloins/Gingered Tomato Chutney/Roasted Pot

Name: Petite Sirloins/Gingered Tomato Chutney/Roasted Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups cherry tomatoes, halved, divided; ¼ cup red onion, diced; 2 tablespoons sugar or 2 tablespoons Splenda sugar substitute; 2 tablespoons white wine vinegar; 2 tablespoons fresh ginger, minced; 2 teaspoons garlic, minced; 3 tablespoons fresh lime juice (not the bottled kind); 2 teaspoons tomato paste; 2 teaspoons jalapenos, seeded minced; salt; 4 (6 ounce) top sirloin steaks, seasoned with; salt and pepper; 1 12 lbs small red potatoes, quartered; 3 tablespoons olive oil; salt & freshly ground black pepper; 3 tablespoons white wine vinegar; 1 tablespoon Dijon mustard; 14-½ cup scallion, sliced (green parts only)

Servings: persons

1 ½ cups cherry tomatoes, halved, divided
¼ cup red onion, diced
2 tablespoons sugar or 2 tablespoons Splenda sugar substitute
2 tablespoons white wine vinegar
2 tablespoons fresh ginger, minced
2 teaspoons garlic, minced
3 tablespoons fresh lime juice (not the bottled kind)
2 teaspoons tomato paste
2 teaspoons jalapenos, seeded minced
salt
4 (6 ounce) top sirloin steaks, seasoned with
salt and pepper
1 12 lbs small red potatoes, quartered
3 tablespoons olive oil
salt & freshly ground black pepper
3 tablespoons white wine vinegar
1 tablespoon Dijon mustard
14-½ cup scallion, sliced (green parts only)

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, jalapeno 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 425 degrees F.
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!

460

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 ½ cups cherry tomatoes, halved, divided, ¼ cup red onion, diced, 2 tablespoons sugar or 2 tablespoons Splenda sugar substitute, 2 tablespoons white wine vinegar, and more.

Yes, Petite Sirloins/Gingered Tomato Chutney/Roasted Potatoes falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Petite Sirloins/Gingered Tomato Chutney/Roasted Potatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions