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Steak & roast vegetables
Also known as steak and roast vegetables · steak with roasted vegetables
Sirloin seared hard and sliced medium, blistered vegetables beside. Crust, pink centre, pan juices — the order of operations on a plate.
Typical serving
560 kcal
usually 440–710 kcal
 Protein | 46 g |
|---|---|
 Carbs | 27 g |
 Fat | 30 g |
Reference figures for a dish as it is commonly cooked — never a measurement of your plate. The range is the honest part: two kitchens make this differently. In the app, a photograph replaces the guess.
Before you start
- an oven, and the heaviest pan in the house
Ingredients
Serves 2 · dimmer marks are storecupboard
- 300gbeef sirloin — two steaks, about 3cm thick
- 200gpotatoes
- 300gcarrots and red peppers
- 1red onion
- 1½ tbspolive oil
- 15gbutter
- 3garlic cloves
- 2 sprigsrosemary and thyme
- to tastesalt
Method
7 steps
chop · 8mPotatoes into 3cm pieces, carrots into batons, peppers and onion into wide wedges. Even sizes matter more than shapes.
roast · 35m walk awayEverything tossed with the olive oil and salt on one tray, in a single layer with gaps, at 220°C. Heaped up they steam and stay pale.
rest · 20m walk awaySteaks out of the fridge, patted properly dry on both sides, and salted while the oven works. Dry is the whole trick — a wet surface boils instead of browning.
fry · 6mInto a pan hot enough that they hiss the instant they land, and left completely alone until a dark crust has formed, then turned once.
finish · 2mButter, garlic and herbs into the pan for the last minute, tilted, and the foaming butter spooned over the top again and again.
- rest · 8m walk away
Onto a warm plate, loosely covered, for as long as they cooked. Cut straight away and the juice runs out onto the board instead of staying in the meat.
- finish · 2m
Sliced thickly across the grain, the resting juices poured back over, vegetables alongside.
Worth knowing
The rest matters as much as the sear — five minutes off the heat lets the juices thicken and stay in the slice, not on the board.
Beef is the benchmark for haem iron — the form the body absorbs most readily.
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