Description
A hearty, comforting meal perfect for cozy evenings or special dinners at home. This recipe pairs tender, juicy sirloin steak with the sweet, earthy flavors of roasted root vegetables, all enhanced with a rich garlic butter sauce. Simple to prepare yet impressive on the plate, it’s a dish that brings warmth and flavor to any table.
Ingredients
For the Sirloin Steak:
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2 sirloin steaks (about 8 oz each)
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4 tablespoons unsalted butter, divided
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4 garlic cloves, minced
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1 teaspoon fresh rosemary, chopped
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1 teaspoon fresh thyme, chopped
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Salt and black pepper to taste
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1 tablespoon olive oil
For the Roasted Root Vegetables:
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2 medium carrots, peeled and cut into chunks
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2 parsnips, peeled and cut into chunks
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1 small sweet potato, peeled and cubed
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1 medium red onion, cut into wedges
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2 tablespoons olive oil
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Salt and black pepper to taste
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1 teaspoon dried oregano
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1 teaspoon dried thyme
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1 teaspoon garlic powder
Optional Garnish:
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Fresh parsley, chopped
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Lemon wedges
Instructions
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Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
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In a large mixing bowl, combine carrots, parsnips, sweet potato, and red onion. Drizzle with 2 tablespoons of olive oil, then sprinkle with salt, black pepper, dried oregano, dried thyme, and garlic powder. Toss until evenly coated.
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Spread the vegetables in a single layer on the prepared baking sheet. Roast for 30–35 minutes, flipping halfway through, until golden brown and tender. Remove from the oven and keep warm.
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While the vegetables roast, bring the sirloin steaks to room temperature for 20–30 minutes. Pat dry with paper towels.
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Season both sides of the steaks with salt and black pepper.
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Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the steaks and sear 3–4 minutes per side for medium-rare, or adjust for preferred doneness.
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Reduce heat to medium. Add 2 tablespoons butter, minced garlic, rosemary, and thyme to the skillet. Tilt the skillet and baste steaks with melted garlic butter for 1–2 minutes.
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Remove steaks from the skillet and let rest on a plate, loosely covered with foil, for 5–10 minutes.
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Place roasted vegetables on each plate. Slice the rested sirloin against the grain and place on or alongside the vegetables.
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Drizzle remaining garlic butter from the skillet over the steak. Garnish with chopped parsley and serve with lemon wedges.
Notes
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Cut vegetables into uniform pieces for even roasting.
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Rest steaks to retain juices and tenderness.
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Adjust seasoning to taste; fresh herbs enhance flavor.
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Leftover vegetables can be repurposed in salads, soups, or grain bowls.
- Prep Time: 20 minutes
- Cook Time: 40 minutes