Grilled Sirloin Steaks with Charred Tomatoes and Pesto Potato Salad

Juicy, simply seasoned steaks, served with smoky, charred tomatoes and an aromatic, basil/garlic-rich potato salad. This recipe could be doubled if you’re feeding a larger group.

Recipe - Quality Foods

Grilled Sirloin Steaks with Charred Tomatoes and Pesto Potato Salad

Prep Time25 Minutes

Servings4

Cook Time20 Minutes

Ingredients

1 1/4 lbs yellow-fleshed or red-skinned potatoes, cut into 3/4-inch cubes (see Note)

1/2 cup mayonnaise

1/4 cup store-bought or homemade pesto

2 tsp rice or cider vinegar

splash Tabasco or other hot pepper sauce

1/2 cup grated carrot

2 medium green onions, thinly sliced

salt and freshly ground black pepper, to taste

4 (about 1-inch-thick) top sirloin steaks (about 800 grams total weight)

salt and freshly ground black pepper, to taste

6 tsp olive oil (divided)

2 medium on the vine tomatoes, each halved

Directions

Set the potatoes in a pot and cover with a generous amount of cold, lightly salted water. Set over medium-high heat and bring to a boil. Lower heat until water is gently simmering. Simmer potatoes until tender, about 10 minutes. Drain potatoes well, and then cool to room temperature.

Combine the mayonnaise, pesto, vinegar and Tabasco in a medium bowl. Add the potatoes, carrot, green onion, salt and pepper and gently toss to combine. Cover and refrigerate salad until needed. It can be made many hours before serving.

Preheat your barbecue or indoor grill to medium-high. Brush each steak with 1 tsp olive oil; season with salt and pepper. Brush the cut sides of each half tomato with 1/2 tsp olive oil, season with salt and pepper. Grill the steaks to the desired doneness, allowing about 2 to 3 minutes per side for rare, and 3 to 4 minutes per side for medium-rare to medium. While steaks cook, also set the tomato halves on the grill, cut-side-down, and grill 1 to 2 minutes. Turn each tomato over and grill 30 seconds more.

To serve, set a steak on each of 4 dinner plates. Set a half tomato and some pesto potato salad on each plate, and enjoy.

Note: 5 medium yellow-fleshed or red-skinned potatoes should yield the amount needed here.

25 minutes

Prep Time

20 minutes

Cook Time

Servings

Shop Ingredients

Makes 4 servings

1 1/4 lbs yellow-fleshed or red-skinned potatoes, cut into 3/4-inch cubes (see Note)

Potatoes - Russet Potatoes Bulk, 320 Gram

Flyer Sale

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$1.05 avg/ea was $1.76 avg/ea$0.33/100g

1/2 cup mayonnaise

Hellmann's - Real Mayonnaise, 445 Millilitre

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$5.99$1.35/100ml

1/4 cup store-bought or homemade pesto

FILIPPO BERIO - Classic Pesto, 190 Gram

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$6.19$3.26/100g

2 tsp rice or cider vinegar

Marukan - Rice Vinegar, 355 Millilitre

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$5.19$1.46/100ml

splash Tabasco or other hot pepper sauce

Tabasco - Pepper Sauce - Original Flavour, 142 Millilitre

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$7.29 was $7.79$5.13/100ml

1/2 cup grated carrot

Carrots - Orange, Carrots, 5LB Cello, 5 Pound

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$6.99$0.31/100g

2 medium green onions, thinly sliced

Green Onions - Organic (Scallions) Bunch, Fresh, 1 Each

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$2.99

salt and freshly ground black pepper, to taste

Not Available

4 (about 1-inch-thick) top sirloin steaks (about 800 grams total weight)

Quality Foods - CDN BF AAA B/A Topsrln Steak SP, 1 Pound

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$17.01/lb$3.75/100g

salt and freshly ground black pepper, to taste

Not Available

6 tsp olive oil (divided)

Western Family - Pure Olive Oil, 250 Millilitre

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$8.99$3.60/100ml

2 medium on the vine tomatoes, each halved

Tomatoes - On the Vine, 150 Gram

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$0.82 avg/ea was $1.25 avg/ea$0.55/100g

Directions

Set the potatoes in a pot and cover with a generous amount of cold, lightly salted water. Set over medium-high heat and bring to a boil. Lower heat until water is gently simmering. Simmer potatoes until tender, about 10 minutes. Drain potatoes well, and then cool to room temperature.

Combine the mayonnaise, pesto, vinegar and Tabasco in a medium bowl. Add the potatoes, carrot, green onion, salt and pepper and gently toss to combine. Cover and refrigerate salad until needed. It can be made many hours before serving.

Preheat your barbecue or indoor grill to medium-high. Brush each steak with 1 tsp olive oil; season with salt and pepper. Brush the cut sides of each half tomato with 1/2 tsp olive oil, season with salt and pepper. Grill the steaks to the desired doneness, allowing about 2 to 3 minutes per side for rare, and 3 to 4 minutes per side for medium-rare to medium. While steaks cook, also set the tomato halves on the grill, cut-side-down, and grill 1 to 2 minutes. Turn each tomato over and grill 30 seconds more.

To serve, set a steak on each of 4 dinner plates. Set a half tomato and some pesto potato salad on each plate, and enjoy.

Note: 5 medium yellow-fleshed or red-skinned potatoes should yield the amount needed here.