Teresa's Recipes
Sirloin Steak with Roasted Root Vegetables and Creamy Smashed Red Potatoes
Indulge in a hearty and flavorful dish that brings together a succulent sirloin steak, savory roasted root vegetables, and creamy smashed red potatoes. This meal is not only a feast for the senses but also a nod to the rustic culinary traditions that celebrate the bounty of the earth. Perfect for a cozy family dinner or a special gathering, this dish evokes warmth and comfort with every bite.
Ingredients
- 2 (8-ounce) steaks Sirloin steak
- 2 tablespoons Olive oil
- to taste Salt
- to taste Pepper
- 2 tablespoons, chopped Fresh rosemary
- 3 cloves, minced Garlic
- 1.5 pounds, quartered Red potatoes
- 3 tablespoons Butter
- 1/2 cup Milk
- 4 cups (carrots, parsnips, turnips), cut into bite-sized pieces Root vegetables
Dietary Notes
- Servings: 2
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Calories: 650
- Fat: 32g
- Carbs: 64g
- Protein: 36g
- Sodium: 550mg
- Sugar: 3g
Instructions
- Preheat the oven to 400°F (200°C).
- Season the sirloin steaks generously with salt and pepper on both sides.
- Heat the olive oil in a large skillet over medium-high heat. When the oil is shimmering, carefully add the steaks. Sear for about 4-5 minutes on each side for medium-rare, or until cooked to your desired doneness. Remove the steaks from the skillet and let them rest for at least 5 minutes.
- In the same skillet, add the root vegetables. Sauté for about 10 minutes, stirring occasionally, until they begin to brown and soften. Transfer the vegetables to a baking sheet and roast in the preheated oven for 20 minutes, or until they are tender and caramelized.
- While the vegetables are roasting, place the quartered red potatoes in a large pot and cover them with salted water. Bring to a boil and cook until the potatoes are fork-tender, about 15 minutes. Drain the potatoes and return them to the pot.
- Add the butter, milk, minced garlic, and chopped rosemary to the potatoes. Mash them with a potato masher until creamy but still slightly chunky, adjusting the milk for desired creaminess. Season with additional salt and pepper to taste.
- To serve, plate the rested sirloin steaks with a generous portion of roasted root vegetables and a side of creamy smashed red potatoes. Enjoy!
Tips
- For an extra depth of flavor, consider marinating the steak in olive oil, garlic, and rosemary for a couple of hours before cooking.
- Feel free to swap in any seasonal vegetables you have on hand for roasting.
- For a lighter version, use Greek yogurt instead of butter and milk in the smashed potatoes.