American · Dinner
Steak and Roasted Veg Plate
A simple American dinner plate, pan-seared sirloin steak with herb butter alongside oven-roasted seasonal vegetables.
$$
10 minsPrep
25 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
520Calories
48gProtein
22gFat
18gCarbs
8gSugar
3gFiber
680mgSodium
95mgChol
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Instructions
1
Prep
Cut zucchini, red pepper, and red onion into 2cm chunks. Pat both sirloin steaks dry with kitchen paper. Crush 2 garlic cloves. Mix butter with crushed garlic and fresh thyme leaves. Preheat oven to 220°C / 425°F.
2
Roast
Divide vegetables between two baking trays (or use one large tray). Toss with 2 tbsp olive oil, dried thyme, garlic powder, 0.75 tsp salt, and 0.5 tsp pepper. Roast at 220°C for 20–25 minutes, turning halfway, until golden and tender at the edges.
3
Sear
While vegetables roast, season both steaks with remaining salt and pepper. Heat 2 tbsp olive oil in a large heavy skillet over high heat until smoking. Sear steaks 2–3 minutes each side for medium-rare (or 3–4 minutes for medium) until deep brown crust forms. Work in batches if needed to avoid crowding the pan.
4
Finish
Add garlic-thyme butter to the pan and baste steaks continuously for 60 seconds until foamy. Transfer steaks to a board and rest for 3 minutes, then slice.
5
Plate
Arrange roasted vegetables on two plates alongside sliced steak and spoon any resting juices over the top. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz) sirloin steak
- 360g (12.7 oz) zucchini
- 300g (10.6 oz) red bell pepper
- 240g (8.5 oz) red onion
- 60ml (1/4 cup) olive oil
- 2 tsp dried thyme
- 1 tsp garlic powder
- 1.5 tsp salt
- 1 tsp black pepper
- 30g (1.1 oz) unsalted butter
- 2 garlic cloves
- 2 tsp fresh thyme leaves