Sirloin Steak With Roasted Potatoes And Asparagus Recipes
GARLIC-ROASTED BEEF SIRLOIN STEAKS WITH ASPARAGUS AND HOT TOMATO SALAD
Here's a quick hot-roasted meal that's as ideal for entertaining as it is for a busy weekday. All you need to add are some tossed greens and crusty bread.
Yield makes 4 servings
Number Of Ingredients 10
Steps:
- Position the oven racks so that the top rack is 5 or 6 inches from the top of the oven. Place a ridged cast-iron grill pan on the top rack of the oven and preheat the oven to 500°F. Once preheated, set the oven to convection roast or convection broil at 500°F. Cover a shallow baking pan with foil and coat with nonstick spray for cooking the vegetables.
- Combine the olive oil, garlic, and rosemary and brush the steaks with this mixture. Set aside.
- Wrap the asparagus spears with the prosciutto and place them on the foil-covered baking pan. Brush them with some of the olive oil mixture.
- Toss the tomatoes and mushrooms with enough of the olive oil mixture to coat all the pieces lightly and put them on the baking sheet with the asparagus. Drizzle the remaining olive oil mixture over all the vegetables and sprinkle with salt and pepper. Place the pan in the center of the oven and roast for 10 minutes.
- Add the steaks to the preheated grill pan on the top rack of the oven. After 3 to 5 minutes turn the steaks and cook to your preferred doneness, 3 to 5 minutes longer. Remove the vegetables to a warm serving platter and cook the steaks until done to your liking.
- Let the steaks rest for 5 minutes before carving. With a sharp knife, cut the steaks diagonally into thin slices.
SHEET-PAN STEAK DINNER
Steps:
- Preheat oven to 400°. In small bowl, combine rosemary and spices; set aside. , Place steak on 1 side of a 15x10x1-in. baking pan; place asparagus on remaining side in a single layer. Brush steak with oil and sprinkle with seasoning mix. Combine butter and garlic, pour over asparagus. , Cover with foil; bake until meat reaches desired doneness (for medium-rare, a thermometer should read 135°, medium, 140°; medium-well, 145°), 25-30 minutes. Let steak stand 5-10 minutes before slicing. Serve with asparagus.
Nutrition Facts : Calories 380 calories, Fat 25g fat (10g saturated fat), Cholesterol 96mg cholesterol, Sodium 448mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 34g protein.
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- Add the potatoes to a medium-sized pot and cover with water. Bring to a boil, reduce to a simmer, and continue to cook until the potatoes are tender, about 6-8 minutes. Drain the potatoes and set aside.
- Season the steak generously all over with salt and pepper. Heat the oil in a large cast iron skillet over high heat until beginning to smoke. Add the steak to the skillet and cook, flipping every 30 seconds or so for a total of 4 minutes, or until a brown crust forms. Sear the sides as well.
- Reduce the heat to medium and add the butter, garlic, and herb sprigs. Once the butter has melted, tilt the pan slightly so that the butter collects by the handle and use a spoon to splash the steak with the hot butter. Continue to baste, flipping the steak occasionally, until a thermometer inserted into the thickest part of the steak registers 120-125°F for medium rare, or 125-130°F for medium (about 3-4 more minutes). Set the steak aside to rest.
- Meanwhile, place the potatoes back into the skillet, cut-side-down. Make space for asparagus in the center of the skillet and add it. Cook, tossing the asparagus occasionally (but leaving the potatoes undisturbed) until the asparagus is just tender, about 6 minutes. Remove the asparagus and set aside on a serving plate. Continue to cook the potatoes until golden, about 2 more minutes. Set aside with the asparagus.
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