Savory Roasted Sirloin with Herb-Infused Vegetables
This mouthwatering dish features tender, juicy boneless top sirloin, perfectly roasted alongside a vibrant medley of red potatoes, baby carrots, and pearl onions—all infused with aromatic herbs and spices. Originating from the Diabetes and Heart Healthy Cookbook, this one-dish meal is not only healthy but also elegant enough for any dinner party. The ingredients blend together beautifully, allowing the sirloin to cook to perfection while you enjoy quality time with your guests. A simple yet sophisticated meal, capped off with a sprinkle of fresh fennel fronds for a burst of flavor and color.
N/A
Servings
350
Calories
13
Ingredients
Ingredients
boneless beef top sirloin steaks
2 lbs (1 1/2 inches thick, fat trimmed)
red potatoes
2 lbs (cut into 1 inch pieces)
baby carrots
8 ounces (washed and trimmed)
frozen pearl onions
8 ounces (frozen)
fennel bulb
1 large (trimmed (reserve fronds for garnish))
beef broth
1 cup (low sodium recommended)
dried thyme
2 teaspoons (crumbled)
paprika
2 teaspoons
dried oregano
2 teaspoons (crushed)
salt
3/4 teaspoon
garlic powder
1/2 teaspoon
dried sage
1/2 teaspoon (crumbled)
black pepper
1/2 teaspoon
Instructions
1
Preheat your oven to 350°F (175°C).
2
Lightly coat a shallow roasting pan with non-stick cooking spray. Place the seasoned sirloin steaks in the center of the pan, allowing a little space around them.
3
Surround the steaks with the cut red potatoes, baby carrots, and frozen pearl onions. Drizzle the beef broth evenly over the vegetables.
4
In a small mixing bowl, combine dried thyme, paprika, oregano, salt, garlic powder, sage, and black pepper. Mix well and sprinkle this herb blend generously over both the steak and the surrounding vegetables.
5
Roast the dish uncovered in the preheated oven for 40 to 45 minutes or until the steak reaches your desired doneness (145°F for medium-rare).
6
Once cooked, carefully remove the steak from the roasting pan and place it on a cutting board. Cover it loosely with aluminum foil and let it rest for about 10 minutes, allowing the juices to redistribute.
7
While the steak rests, stir the roasted vegetables and return the pan to the oven for an additional 10 minutes, or until they are tender and golden.
8
To serve, divide the vegetables among 8 plates, slice the rested steak thinly, and place it atop the vegetables. Finish with a sprinkle of chopped fennel fronds for a fresh, aromatic garnish.
Nutrition Information
14g
Fat
29g
Carbs
26g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Savory Roasted Sirloin with Herb-Infused Vegetables?
It is a heart-healthy, one-dish meal featuring tender boneless top sirloin roasted with red potatoes, baby carrots, and pearl onions, infused with aromatic herbs.
What cut of beef is best for this recipe?
The recipe calls for 2 pounds of boneless beef top sirloin steaks, approximately 1 1/2 inches thick with fat trimmed.
What vegetables are included in the roast?
This dish includes red potatoes, baby carrots, frozen pearl onions, and a large fennel bulb.
What temperature should the oven be set to?
Preheat your oven to 350 degrees Fahrenheit or 175 degrees Celsius.
Is this recipe considered healthy?
Yes, it is based on the Diabetes and Heart Healthy Cookbook and is designed to be both nutritious and elegant.
How many calories are in a serving of this sirloin dish?
Each serving contains approximately 350 calories.
What is the protein content per serving?
This dish provides 26 grams of protein per serving.
How should I prepare the roasting pan?
Lightly coat a shallow roasting pan with non-stick cooking spray before placing the meat and vegetables.
What is the recommended internal temperature for the steak?
The steak should be roasted until it reaches 145 degrees Fahrenheit for medium-rare doneness.
How long should the steak rest after roasting?
Allow the steak to rest on a cutting board, loosely covered with aluminum foil, for about 10 minutes.
Why do the vegetables need more time in the oven than the steak?
The vegetables remain in the oven for an extra 10 minutes after the steak is removed to ensure they become perfectly tender and golden.
What herbs are used in the seasoning blend?
The herb blend includes dried thyme, dried oregano, and dried sage.
What spices are used in the herb blend?
The blend uses paprika, salt, garlic powder, and black pepper in addition to the dried herbs.
Can I use frozen onions for this recipe?
Yes, the recipe specifically uses 8 ounces of frozen pearl onions.
What type of broth is recommended?
The recipe suggests using one cup of low-sodium beef broth.
How should the red potatoes be cut?
The red potatoes should be cut into 1-inch pieces for even roasting.
What is the suggested garnish for this dish?
The dish is finished with a sprinkle of fresh chopped fennel fronds for color and aroma.
How much fat is in one serving?
There are 14 grams of fat per serving in this recipe.
How many carbohydrates does this dish contain?
There are 29 grams of carbohydrates per serving.
Should the roasting pan be covered?
No, the instructions state to roast the dish uncovered for 40 to 45 minutes.
How do I serve the steak?
Slice the rested steak thinly and place it on top of the roasted vegetables across 8 plates.
How much beef broth is added to the vegetables?
Drizzle one cup of beef broth evenly over the vegetables before roasting.
What should I do with the fennel bulb?
Trim the bulb and include it in the roast, but be sure to reserve the fronds for use as a garnish.
Is this recipe suitable for a dinner party?
Yes, it is described as a simple yet sophisticated meal that is elegant enough for guests.
How many grams of fiber are in the recipe?
The fiber content is not specified in the nutritional information provided.
What is the total number of ingredients needed?
There are 13 total ingredients used in this recipe.
How much salt is used in the spice rub?
The rub includes 3/4 teaspoon of salt.
How much garlic powder is used?
The recipe calls for 1/2 teaspoon of garlic powder.
Can I use baby carrots without trimming them?
The recipe suggests using 8 ounces of baby carrots that have been washed and trimmed.
What is the primary flavor profile of this roast?
The flavor profile is savory and aromatic, highlighting earthy herbs like thyme and sage combined with beef and roasted root vegetables.