Sirloin topped with sweet onions, tomatoes & feta with a balsamic drizzle and yucca potato cakes

I used:

2-6ounce top sirloins

1/4 cup low fat feta

1/4 balsamic vinegar

1/2-3/4 cup fresh tomatoes (any kind will work even diced)

1 small-medium sliced sweet onion (red or white works fine too)

1/2 half frozen yucca (boiled for 10-15 minutes until fork tender)

Season steaks with salt, pepper, garlic & onion powder (or you favorite season)

In a non stick skillet with cooking spray and/or a drizzle of extra virgin olive oil on medium heat

Place steaks into pan and sear on both sides until golden crust forms then remove and set set aside.

Add more olive oil or cooking spray and add sliced onion..add a pinch of salt to get the caramelization going.

When onions start to become translucent add tomatoes and let simmer until the tomatoes start to soften.

At this point add steaks back to pan and cook until desired temperature.

Add balsamic vinegar and simmer for another 6-7 minutes until balsamic starts to thicken.

Remove from pan and add crumbled feta.

For yucca cakes:

Boil yucca until fork tender

Remove from water and place into food processor with a little bit of the hot water used for boiling.

Add salt, pepper, garlic, powder (or adobo)

Pulse until smooth (don't panic yucca is very starchy and it will look like sticky dough when you have reached the right consistency.

Transfer yucca to a bowl

In a small non stick skillet with non stick spray on medium heat

wet hands to keep form sticking and grab gold ball sized portions of yucca and form into patties

Place into pan and let brown on both sides and serve