Pan-Seared Sirloin with Tomato-Olive Ragout
Cuisine: American
Recipe type: Meat & Chicken
Serves: 4

Prep time: 
Cook time: 
Total time: 

  • 4 (4-ounce) sirloin steaks, trimmed
  • 2 tablespoons vegetable oil, divided
  • 3 cups grape tomatoes
  • ½ teaspoon dried oregano
  • 2 clove garlic, sliced
  • ⅓ cup pitted Kalamata olives, halved
  • salt and pepper to taste

  1. Preheat a large skillet over medium-high heat.
  2. Season the steaks with salt and pepper. Add 1 tablespoon oil followed by the seasoned steaks and cook to your desired doneness, about 3 minutes per side for medium-rare.
  3. Transfer the steaks to a plate and loosely tent with foil to keep warm.
  4. Reduce the heat to medium. Add the remaining 1 tablespoon of oil to the pan followed by the tomatoes, salt, and pepper, cooking until they blister and begin to break down, about 6 minutes.
  5. Add the oregano and garlic to the pan and cook until the garlic browns lightly and becomes aromatic.
  6. Add the olives and cook just until heated through, about 3 minutes more.
  7. Spoon the olive mixture over the steak and serve.

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