Petite Sirloins/gingered Tomato Chutney/roasted Potatoes

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 1 1/2 cups cherry tomatoes, halved, divided
• 1/4 cup red onion, diced
• 2 tablespoons sugar or 2 tablespoons splenda sugar substitute
• 2 tablespoons 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 1/2 lbs small red potatoes, quartered
• 3 tablespoons olive oil
• salt & freshly ground black pepper
• 3 tablespoons wine vinegar
• 1 tablespoon dijon mustard
• 1/4-1/2 cup scallion, sliced (green parts only)

Recipe

• 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!