Steak and Roasted Veg Plate
A simple American dinner plate, pan-seared sirloin steak with herb butter alongside oven-roasted seasonal vegetables.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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.
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.
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.
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.
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.