Sirloin Steak with Roasted Root Vegetables and Creamy Smashed Red Potatoes

Ingredients

Sirloin steak

2 (8-ounce) steaks

Olive oil

2 tablespoons

Salt

to taste

Pepper

to taste

Fresh rosemary

2 tablespoons, chopped

Garlic

3 cloves, minced

Red potatoes

1.5 pounds, quartered

Butter

3 tablespoons

Milk

1/2 cup

Root vegetables

4 cups (carrots, parsnips, turnips), cut into bite-sized pieces

Instructions

1. Preheat the oven to 400°F (200°C).
2. Season the sirloin steaks generously with salt and pepper on both sides.
3. 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.
4. 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.
5. 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.
6. 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.
7. To serve, plate the rested sirloin steaks with a generous portion of roasted root vegetables and a side of creamy smashed red potatoes. Enjoy!