Roast Sirloin and Vegetable Supper
Ready In: 1 hr 10 mins
Serves: 8
Ingredients
- 2 lbs boneless beef top sirloin steaks, 1 1/2 inches thick, fat trimmed
- 2 lbs red potatoes, cut into 1 inch pieces
- 8 ounces baby carrots
- 8 ounces frozen pearl onions
- 1 large fennel bulb, trimmed (Reverse fronds for garnish.)
- 1 cup beef broth
- 2 teaspoons dried thyme, crumbled
- 2 teaspoons paprika
- 2 teaspoons dried oregano, crushed
- 3⁄4 teaspoon salt
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon dried sage, crumbled
- 1⁄2 teaspoon black pepper
Directions
- Preheat oven to 350 degrees.
- Spay a shallow roasting pan with non-stick cooking spray. Put the steak in the center of the pan. Arrange the vegetables around the steak. Pour the beef broth over the vegetables.
- In a small dish, combine the remaining ingredients and sprinkle over steak and vegetables.
- Roast uncovered for 40 to 45 minutes, or until done. Remove the steak from the dish, place on cutting board and cover with foil. Allow to rest for 10 minutes.
- Stir the vegetables and return to oven for an additional 10 minutes or until vegetables are done. Divide the vegetables among 8 serving plates. Slice the meat thinly and place on top.
- Sprinkle with chopped fennel fronds for garnish.
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