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Category: Steaks - Beef
Prep Time: Cook Time: Total Time:
1 red onion, cut into 1-inch pieces
1 head garlic, cloves separated
2 bell peppers, red, yellow, green, or a combination, cut into 1 inch chunks
1 sweet potato, peeled and cut into 1 inch chunks
1/2 lb shiitake mushrooms, destemmed
6 tbsp cooking oil
1 1/4 tsp salt
1/2 tsp fresh-ground black pepper
1/4 cup dry vermouth or dry white wine
3 tbsp freshly grated Parmesan
2 tbsp mixed, chopped fresh herbs, such as marjoram, thyme, rosemary and parsley, or 2 tsp mixed dried herbs
2 lbs sirloin steak, about 1 inch thick
1 tbsp butter
Heat oven to 450. In a large roasting pan, combine vegetables and 4 tbsp of oil. Add 3/4 tsp of salt and 1/4 tsp of pepper and mix well. Spread veggies in an even layer. Sprinkle with vermouth. Roast for 35 minutes.
Add the Parmesan and herbs and mix well. Continue roasting until the vegetables are well browned, about 10 minutes longer. Put in a warm spot and cover loosely with aluminum foil.
Heat broiler. Coat steak with the remaining 2 tbsp oil. Sprinkle with the remaining 1/2 tsp salt and 1/4 tsp pepper and dot with the butter. Broil for 5 minutes. Turn and cook to taste, about 5 minutes longer for medium-rare. Transfer to a carving board and leave to rest in a warm spot for about 5 minutes. Cut into thin diagonal slices and serve with veggies. Serves 4.
Serve with a full flavored red, such as a Cabernet, Shiraz, or Bordeaux.
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SIRLOIN WITH SWEET POTATOES, PEPPERS, AND SHIITAKES
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Category: Steaks - Beef
Prep Time: Cook Time: Total Time:
1 red onion, cut into 1-inch pieces
1 head garlic, cloves separated
2 bell peppers, red, yellow, green, or a combination, cut into 1 inch chunks
1 sweet potato, peeled and cut into 1 inch chunks
1/2 lb shiitake mushrooms, destemmed
6 tbsp cooking oil
1 1/4 tsp salt
1/2 tsp fresh-ground black pepper
1/4 cup dry vermouth or dry white wine
3 tbsp freshly grated Parmesan
2 tbsp mixed, chopped fresh herbs, such as marjoram, thyme, rosemary and parsley, or 2 tsp mixed dried herbs
2 lbs sirloin steak, about 1 inch thick
1 tbsp butter
Heat oven to 450. In a large roasting pan, combine vegetables and 4 tbsp of oil. Add 3/4 tsp of salt and 1/4 tsp of pepper and mix well. Spread veggies in an even layer. Sprinkle with vermouth. Roast for 35 minutes.
Add the Parmesan and herbs and mix well. Continue roasting until the vegetables are well browned, about 10 minutes longer. Put in a warm spot and cover loosely with aluminum foil.
Heat broiler. Coat steak with the remaining 2 tbsp oil. Sprinkle with the remaining 1/2 tsp salt and 1/4 tsp pepper and dot with the butter. Broil for 5 minutes. Turn and cook to taste, about 5 minutes longer for medium-rare. Transfer to a carving board and leave to rest in a warm spot for about 5 minutes. Cut into thin diagonal slices and serve with veggies. Serves 4.
Serve with a full flavored red, such as a Cabernet, Shiraz, or Bordeaux.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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