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Categories:
gold potatoes olive oil salt fresh coarse ground black pepper yellow onion tomatoes black olives red wine vinegar Parmesan cheese
Viewed: 66 - Published at: 7 years agoIngredients
- 4 small yukon gold potatoes
- 3 teaspoons olive oil
- 12 ounces top sirloin steaks (2@6 oz each)
- 12 teaspoon coarse sea salt
- 12 teaspoon fresh coarse ground black pepper
- 12 yellow onion, chopped
- 1 (8 ounce) can diced tomatoes
- 4 black olives, pitted & halved
- 18 cup red wine vinegar
- 4 slices parmesan cheese (slivers)
Method
- Heat oven to 200F.
- Cut potatoes in half, place in microwave safe dish, and cook 5 minutes until tender.
- Heat 1/2 t oil in skillet over high heat.
- Add potatoes (cut side down) and season liberally with salt & pepper.
- When browned, turn off oven, place potatoes in oven safe dish, cover with foil, and place in oven to keep warm.
- Heat 1 1/2 t oil over high heat in large skillet.
- Season steaks with salt & pepper, and cook 3-4 minutes per side to desired doneness.
- Transfer to oven safe dish, cover with foil, and place in oven to keep warm.
- Reduce heat to medium and add 1 t oil and onion.
- Cook onion until soft & golden.
- Add wine and cook until nearly evaporated.
- Add olives, tomatoes, & their juices.
- Simmer for 2 minutes.
- Remove potatoes & steaks from oven.
- Place steaks on individual plates, top with parmesan & tomato mixture, and serve with potatoes on side.
