Recipes

Sheet‑Pan Sirloin Steak with Roasted Potatoes & Asparagus

A lean, flavourful sirloin steak makes a hearty centrepiece. When roasted with golden potato wedges and crisp asparagus on a single sheet pan, it becomes a convenient and crowd‑pleasing full meal—minimal fuss, minimal cleanup.

Ingredients (serves 4–5):

For the steak & veggies

• 1.00 kg top sirloin steak, trimmed

• 600 g baby potatoes or regular potatoes cut into wedges

• 400 g asparagus spears, trimmed

• 2 tbsp olive oil, divided

• 2 tbsp melted butter or margarine

• 4 garlic cloves, minced

• 1 tsp dried rosemary (or fresh chopped)

• Salt & black pepper

Instructions:

1. Preheat your oven to 200 °C (180 °C fan) / 400 °F.

2. Toss potato wedges in 1 tbsp olive oil, half the garlic, rosemary, salt, and pepper. Spread on one side of a large sheet pan. Roast for 25 minutes, turning halfway.

3. Meanwhile, season the steak on both sides with salt and pepper. Let rest at room temperature while potatoes begin roasting.

4. After 25 min, carefully move potatoes to one side, add asparagus spears, drizzled with the remaining olive oil and a pinch of salt/pepper. Return to oven.

5. Midway through asparagus (after 7 minutes), push veggies to edges, return to oven rack, and place the steak directly on the rack (drip tray beneath). Roast steak for about 6–8 minutes per side for medium‑rare (adjust to your taste).

6. Remove steak to rest on a cutting board, loosely tent with foil for 5–10 minutes.

7. Once asparagus is tender and golden and potatoes are crisp‑tender, drizzle everything with melted butter and remaining garlic, and stir gently

Season & Serving: 

At the end, drizzle garlic‑butter over roasted veggies for extra flavour. Serve by slicing the rested steak into thick strips and plating alongside potato wedges and asparagus. Add a wedge of lemon or optional horseradish or chimichurri for dipping.

Link to source!

https://www.howewelive.com/beef-sirloin-tip-steak-with-garlic-butter-potatoes/?utm_source=