Oven-roasted beef sirloin steak served with sauteed mushrooms and black-eyed pea relish.

Sirloin Steak with Sauteed Mushrooms & Black-Eyed Pea Relish

 

Black-Eyed Pea Relish:

1 (15.25-ounce) can black-eyed peas, drained and rinsed
1 tomato, seeded and chopped
1/2 cup chopped green bell pepper
1/2 cup picante sauce
1/4 cup chopped fresh cilantro
4 green onions, chopped
1 clove garlic, crushed
1/2 teaspoon ground black pepper - divided use
1/4 teaspoon salt

 

Sauteed Mushrooms:
1 tablespoon butter or margarine
4 cups sliced mushrooms
1/2 cup chopped peeled onion
1 cup white wine
1/2 cup beef broth
1/4 cup chicken broth

 

Sirloin Steak:
1 teaspoon garlic salt
2 pounds sirloin steak
1/2 teaspoon seasoned salt

1. For Black-Eyed Pea Relish: In a large bowl combine black eyed peas, tomato, green bell pepper, picante sauce, cilantro, green onions, garlic, 1/4 teaspoon pepper and salt. Mix well, cover, and refrigerate overnight.
2. Preheat oven to 325°F (160°C).
3. For Sauteed Mushrooms: Heat butter in a large skillet, when melted, add mushrooms and onion. Cook until tender. Add wine, beef broth, chicken broth and garlic salt. Simmer for 15 minutes, uncovered.
4. For Sirloin Steak: Rub sirloin steak with seasoned salt and 1/4 teaspoon pepper. Roast in the oven 45 minutes. Thinly slice and serve with the mushroom sauce and black eye pea mixture.

Makes 8 servings.