Sirloin Steak with
Sautéed Mushrooms & Black-Eyed Pea Relish
Oven-roasted beef sirloin steak served with sautéed mushrooms and 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
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
1 teaspoon garlic salt
2 pounds sirloin steak
1/2 teaspoon seasoned salt
- 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 ground black pepper and salt. Mix well, cover, and refrigerate overnight.
- Preheat oven to 325°F (160°C).
- For Sautéed 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.
- For Sirloin Steak: Rub sirloin steak with seasoned salt and 1/4 teaspoon ground black pepper. Roast in the oven 45 minutes. Thinly slice and serve with the mushroom sauce and black eye pea mixture.
Makes 8 servings.