Petite Sirloinsgingered Tomato Chutneyroasted Potatoes Food

GARLIC ROASTED POTATOES

Steps:

• Preheat the oven to 400 degrees F.
• Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.
• Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.

ROASTED POTATOES AND TOMATOES

Steps:

• Put a baking sheet in the oven and preheat to 450 degrees F. Cut 1 1/2 pounds large red-skinned potatoes lengthwise into eighths. Toss with 2 tablespoons olive oil, 1 pint cherry tomatoes, 3 sprigs rosemary, 3 smashed garlic cloves, and salt and pepper. Put cut-side down on the hot baking sheet and roast 15 minutes. Flip the mixture and roast 10 more minutes.
• Serves: 4 Calories:196 Total Fat: 7 grams Saturated Fat: 1 gram Protein: 4 grams Total carbohydrates: 31 grams Sugar: 4 grams Fiber: 4 grams Cholesterol: 0 milligrams Sodium: 134 milligrams Photograph by Antonis Achilleos

PETITE SIRLOINS/GINGERED TOMATO CHUTNEY/ROASTED POTATOES

Steps:

• 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!