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Grilled Top Sirloin Medallions with Roasted Roma Tomato Sauce

4 servings


No Added Sugars

Nutritional Facts Per Serving

28.8 g
5.3 g
1.4 g
Show All Nutrition Facts

Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 325
  • Fat 20.8 g
    • Saturated   4.7 g
    • + Trans 
  • Cholesterol 67 mg
  • Sodium   166 mg
  • Carbohydrate 5.3 g
    • Fibre   1.4 g
    • Sugars  
  • Protein 28.8 g
    • Vitamin A 12 %
    • Vitamin C 25 %
    • Calcium 2 %
    • Iron 26 %


Preheat the oven 250 degrees F. Cut the tomatoes in half lengthwise. Gently squeeze out the seeds, discarding them. Place the tomatoes cut side up on a non-stick or parchment paper-lined baking sheet. Top the tomatoes with a few garlic slices. Drizzle with 2 Tbsp. of the olive oil and sprinkle with salt and pepper. Roast 1 hour. Remove and place in a food processor or blender with the stock and basil and process until smooth. Place mixture in a pot, adjust season if needed, and gently simmer over low heat. Heat the grill to medium-high heat. Brush the steaks with remaining oil and season with salt and pepper. Grill them 3-4 minutes per side; a little longer if you like them more done than medium rare. Divide and spoon the sauce on four plates. Top sauce with a steak and serve.

Serving Suggestions

For an Italian-style meal serve the steaks with linguini or fettuccini tossed with freshly grated Parmesan cheese and sliced and sautéed – in olive oil - garlic, snap peas, mushrooms and bell peppers.

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