Beef Steak with Red Onion Relish and Oven Roasted Potatoes

.This recipe has all the fancy flavor without all the work. Like all our recipes, it's clean, quick, easy and packed with flavor and vitamins.


• 1 24-oz baby red potatoes • ½ tsp salt • 1 pound boneless beef top sirloin steak, cut ¾-inch thick • ¼ tsp pepper • ¼ tsp salt • 2 tsp olive oil • 1 red onion • 1 8-oz can diced tomatoes • ¼ cup dry red wine • ½ tsp dried crushed sage


1. Slice the onion in thick slices and separate them into rings. Put aside. 2. Heat up the oven 400° degrees. 3. Clean the potatoes and cut them in half. Put them in a bowl and drizzle with 2 tbsp of olive oil. Mix well. 4. Spread out the potatoes on a baking pan and drizzle with ½ tsp salt. 5. Cook the potatoes for about 25-30 minutes, or until fork tender. 6. Meanwhile, trim the fat from the steak. 7. Cut the steak into 4 equal portions and rub each side with pepper. 8. Heat 2 tbsp of olive oil in a pan on medium-high heat. 9. Add the steaks and cook for about 12-13 minutes (turning halfway through) or until medium doneness. 10. Remove steaks from pan (leave drippings/sauce in pan), and cover to keep warm. 11. In the same pan, cook the onions for about 5-7 minutes or until crisp-tender. 12. Drain the tomatoes. 13. Add the tomatoes, wine, sage and salt to the pan and bring to a boil. 14. Cook for about 1-2 minutes or until most of the liquid is evaporated, stirring occasionally. 15. Place the steaks on a serving platter and spoon the Onion Relish over them. Serve with the potatoes.