Nutritional Info

Nutrition Facts

Serving Size 1 (4g)

Calories 31
Calories from Fat 31 (100%)
Amount Per Serving %DIV
Total Fat 3.4g 5%
Saturated Fat 0.3g 2%
Monounsaturated Fat 2.2g
Polyunsaturated Fat 1g
Trans Fat 0.0g
Cholesterol 0.1mg 0%
Sodium 0.4mg 0%
Potassium 0.8mg 0%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars 0g
Protein 0g 0%

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Recipe Description
These steaks are fragrant, colorful, and full of flavor. If you're feeling extravagant, use beef tenderloin.
Prep time
30 min
Cook time
17 min
Ready In
47 min


Serves Tool

Serves To:USMetric
1 1/2 Tablespoon(T)  dijon mustard
1 Tablespoon(T)  canola oil
1 Pinch(pn)  pepper
2   onions, finely chopped
1 Tablespoon(T)  chopped fresh oregano
3 Drop(dr)  flat leaf parsley, chopped
5 Teaspoon(t)  red-wine vinegar
1 Pinch(pn)  salt
16 Ounce(oz)  sirloin steaks (4)
2   large tomatoes, peeled, chopped
2 Clove(clv)  garlic, minced
4   scallions, finely chopped
1/2 Teaspoon(t)  ground cumin


Rub the steaks with 1/2 teaspoon salt, 1/2 teaspoon pepper, and cumin. Let stand for 10 minutes.

Sprinkle the steaks with 1 tablespoon of the vinegar and spread the mustard on top.

Cover and marinate in the refrigerator for 20 minutes.

Heat the oil in a large nonstick skillet over medium heat. Add the onions, garlic, and scallions.

Cook for 5 minutes, or until the onions are soft but not brown. Increase the heat to high and stir in the tomatoes and the remaining 2 teaspoons vinegar.

Cook for 3 minutes, or until most of the tomato juices have evaporated.

Stir in the parsley and oregano. Cook for 3 minutes.

The sauce should be highly seasoned; sprinkle with more salt and pepper, if desired.

Preheat the grill or broiler to high.

Grill the steaks or broil 4" from the heat for 2 to 3 minutes per side for medium-rare.

Spoon the sauce onto plates and set the steaks on top. Alternatively, serve the sauce spooned over the steaks.

Additional notes

There are not reviews for this recipe.

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