Sirloin Steak with Romesco Sauce
Egg-and-Potato Salad with Mustard Vinaigrette
Ingredients
- 1½ lb top sirloin steak
- ¼ tsp pepper
- 1 tsp kosher salt, divided
- 2 Tbsp olive oil, divided
- 1 (12-oz) jar roasted red peppers, drained
- 3 Roma tomatoes
- ½ cup sliced almonds
- 2 cloves garlic, minced
- 1 Tbsp sherry vinegar (or use red wine vinegar)
Instructions
- Sprinkle steak with pepper and ½ tsp salt. Cook in 1 Tbsp hot oil in a large cast-iron skillet over medium-high heat 5 to 6 minutes per side or to desired doneness.
- Remove from pan; let stand 10 minutes before slicing across the grain.
- Process red peppers, tomatoes, nuts, garlic, vinegar, 1 Tbsp oil, and ½ tsp salt in a blender or food processor until smooth. Serve with steak.
Side Dish Ingredients
- 1 (1.5-lb) pkg red, yellow, and blue creamer potatoes (such as The Little Potato Company)
- 2 Tbsp apple cider vinegar
- 1½ Tbsp whole-grain mustard
- 1 tsp honey
- 3 Tbsp olive oil
- ¼ tsp kosher salt
- ¼ tsp pepper
- ½ cup chopped fresh parsley, divided
- 3 hard-cooked eggs, halved
Side Dish Instructions
- Cut potatoes in half. Place in a microwave-safe bowl with water to cover; cover with plastic wrap, and vent. Microwave at HIGH 10 minutes or until tender. Drain. Cool 15 minutes.
- Meanwhile, whisk together vinegar, mustard, and honey in a large bowl. Gradually add oil, whisking until blended. Stir in potatoes, salt, pepper, and ¼ cup parsley.
- Add eggs to potatoes; sprinkle with ¼ cup parsley.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
241
|
227
|
468
|
| Fat (g) | 12 | 9 | 21 |
| Sat. Fat (g) | 2 | 2 | 4 |
| Protein (g) | 27 | 6 | 33 |
| Carb (g) | 7 | 30 | 37 |
| Fiber (g) | 1 | 3 | 4 |
| Sodium (mg) | 490 | 200 | 690 |
Low Calorie Meal Plan
This recipe selected from the eMeals Low Calorie Meal Plan.
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