These sirloins are perfectly cooked and seasoned with black pepper, dried sage,
mustard, cayenne, and other
creole seasonings, and they're
topped with a creamy, veggie - packed romesco sauce made from cherry tomatoes, almonds, peppers, and other flavors.
The
Creole Dressing that I drizzle over the
top is a simple blend of
creole - style
mustard (I use Zatarain's), red wine vinegar, and olive oil.