Ingredients
Scale
- 6 bacon wrapped sirloin steaks***
- 2 bags of frozen pearl onions
- 2 pints of cherry tomatoes (washed)
- 6 cloves of garlic
- ¼ cup of balsamic glaze (this can be found by all the balsamic vinegars or in the gourmet aisle)
- 1 tbsp Coconut oil (vegetable oil, or a high smoke point oil, for searing the steaks)
- 2 tbsp of fruity extra virgin olive oil for the tomatoes
- Salt and pepper for seasoning
- ***You can also take 6 pieces of bacon and easily wrap it around the steaks if you cannot find the already made ones***
Instructions
- Preheat oven to 450-degrees.
- Place the tomatoes and garlic on a sheet pan and drizzle with olive oil, salt and pepper. Roast in the oven for 15 minutes until they burst and are golden brown.
- Place coconut oil into a heavy bottomed pan over high heat.
- Season the meat with salt and pepper and place into the pan. Brown on each side for about 3-4 minutes until gorgeous and brown.
- Remove meat from the pan, place a foil tent on top of them to keep them warm and set aside.
- Add frozen pearl onions into the same pan as was used to cook the steaks and place into the oven for 15-20 minutes, tossing them every 10 minutes to ensure even color.
- Remove the pearl onions from the oven, add steaks back into the pan along with balsamic glaze and the roasted tomatoes.
- Toss to make sure everything is covered. If you have problems coating everything, add a bit of water to the pan to make sure that it all gets covered, just make sure the water boils out so that the sauce is not diluted.
- Cook this all together for about 3-4 more minutes for a steak internal temperature of medium rare.
- Serve immediately.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: dinner