YOUR SOLIN GENERATED RECIPE
Herb-Roasted Sirloin with Crispy Roasted Vegetables
Savor the robust flavors of a perfectly herb-roasted sirloin paired with a vibrant medley of crispy roasted vegetables. This dish boasts tender, juicy beef seasoned with fragrant rosemary and thyme, complemented by sweet red bell pepper, zucchini, and red onion lightly tossed in olive oil for that delightful crunch and caramelization.
INGREDIENTS
6 oz Sirloin Steak
1 medium Red Bell Pepper
1/2 medium Zucchini
1/4 medium Red Onion
1 tsp Olive Oil
2 sprigs Fresh Rosemary
2 sprigs Fresh Thyme
Salt and Black Pepper, to taste
PREPARATION
Preheat your oven to 425°F (220°C).
Prepare the vegetables by slicing the red bell pepper into strips, dicing the zucchini, and cutting the red onion into wedges.
Place the vegetables on a baking sheet, drizzle with olive oil, and season with salt, pepper, and a few leaves of rosemary and thyme. Toss to coat evenly.
Roast the vegetables in the preheated oven for about 20-25 minutes, or until they are tender and lightly crispy on the edges.
While the vegetables roast, pat the sirloin steak dry and season both sides generously with salt, pepper, and finely chopped rosemary and thyme.
Heat a skillet over medium-high heat. Sear the steak for about 3-4 minutes per side for medium-rare, or until your desired doneness is reached.
Allow the steak to rest for a few minutes after cooking, then slice against the grain.
Plate the sliced sirloin alongside the roasted vegetables and enjoy your balanced, herb-infused meal.