Sirloin Steak with Roasted Root Vegetables and Smashed Red Potatoes

Ingredients

• Fresh rosemary (1 tablespoon, chopped)
• Garlic (2 cloves, minced)
• Milk (1/2 cup)
• Butter (4 tablespoons)
• Red potatoes (2 pounds)
• Root vegetables (carrots, parsnips, turnips) (4 cups, chopped)
• Olive oil (2 tablespoons)
• Salt and pepper (to taste)
• Sirloin steak (4 pieces)

Instructions

1. Preheat the oven to 400°F.
2. Season the sirloin steaks with salt and pepper.
3. Heat the olive oil in a skillet over medium-high heat. Add the steaks and cook until desired doneness, about 4-5 minutes per side for medium-rare. Remove from the skillet and let rest.
4. In the same skillet, add the root vegetables and cook until they start to brown, about 10 minutes. Transfer the vegetables to a baking sheet and roast in the oven for 20 minutes, or until tender.
5. While the vegetables are roasting, boil the red potatoes in a large pot of salted water until tender, about 15 minutes. Drain and return to the pot.
6. Add the butter, milk, garlic, and rosemary to the pot with the potatoes. Smash the potatoes with a potato masher until creamy but still chunky.
7. Serve the steaks with the roasted root vegetables and smashed red potatoes.