Description
A nutrient-dense and flavorful dinner featuring lean top sirloin steak paired with vibrant, herb-infused roasted vegetables. This balanced meal combines the earthy, fresh notes of a homemade chimichurri with the satisfying char of grilled steak and roasted produce, creating a professional-quality dining experience perfect for weeknight dinners or casual weekend gatherings without any heavy sauces or complicated equipment.
Ingredients
1 lb Top sirloin steak (trimmed)
1 lb Mini gold potatoes (halved if large)
1 lb Asparagus (woody ends trimmed)
2 cobs Corn (husks kept on)
1/2 container Cherry tomatoes (halved)
1 large Red onion (cut into thick rounds)
2 cups Arugula (fresh)
1 Lemon (halved)
1 cup Parsley (finely chopped)
1/2 cup Cilantro (finely chopped)
3 tbsp Apple cider vinegar
1 clove Garlic (minced)
1/2 cup Extra virgin olive oil
Salt and red pepper flakes (to taste)
Instructions
Preheat your oven to 425°F.
Place potatoes and red onion rounds on a sheet pan, drizzle with olive oil, season with salt and pepper, and roast for 20 minutes.
Add asparagus and corn on the cob to the sheet pan and roast for an additional 15 minutes.
While vegetables roast, prepare the chimichurri by whisking parsley, cilantro, garlic, apple cider vinegar, lemon juice, and olive oil in a bowl.
Season the steak with salt and pepper and sear in a hot grill pan for 3-4 minutes per side for medium-rare, or until your preferred doneness is reached.
Let the steak rest for 5 minutes before slicing against the grain.
Remove corn husks, combine roasted vegetables with tomatoes and fresh arugula in a large bowl, and toss with half of the chimichurri sauce.
Serve the sliced steak topped with the remaining chimichurri alongside the dressed vegetables.
Notes
Ensure the steak reaches room temperature before searing for even cooking. The corn husks protect the kernels while steaming, keeping them tender during the roasting process.
- Prep Time: 15
- Cook Time: 35
- Category: Sheet Pan Dinners
- Method: Roasting and Grilling
- Cuisine: Fusion
Nutrition
- Serving Size: 1 steak portion with 1.5 cups vegetables
- Calories: 480
- Sugar: 4g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 5g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 34g
- Cholesterol: 85mg