Sirloin Steak with Sautéed Mushrooms & Black-Eyed Pea Relish


  • 1 (15.25 oz.) can black eyed peas, drained
  • 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 tsp ground black pepper, divided use
  • 1/4 tsp salt
  • 1 Tbsp 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 tsp garlic salt
  • 2 lbs sirloin steak
  • 1/2 tsp seasoned salt


In a large bowl combine black eyed peas, tomato, green bell pepper, picante sauce, cilantro, green onions, garlic, 1/4 tsp pepper and salt. Mix well, cover, and refrigerate overnight.

Preheat oven to 325° F.

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.

Rub sirloin steak with seasoned salt and 1/4 tsp pepper. Roast in the oven 45 minutes. Thinly slice and serve with the mushroom sauce and black eye pea mixture.

Servings: 8
Submitted by: Recipe Group Member

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