Sirloin and Roasted Vegetables

Sirloin and Roasted Vegetables

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  • 1 pound boneless grass-fed beef sirloin steak

Roasted vegetables:

  • 1 medium eggplant, cut crosswise into 1-inch thick slices
  • 8 large mushrooms
  • 1 medium onion, cut lengthwise into 8 wedges
  • 1 medium red, yellow or green bell pepper, cut into 1-inch wide strips
  • 1 medium zucchini, cut crosswise into 1-inch thick slices
  • 1 1/2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 clove garlic, minced
  • 3/4 teaspoon dried rosemary leaves, crushed
  • Salt and freshly ground black pepper


Heat oven to 425° F. Place vegetables in shallow roasting pan. Combine oil, vinegar, garlic and dried rosemary in small bowl. Drizzle over vegetables and stir to coat. Sprinkle with salt and pepper, as desired. Roast for 25 minutes or until tender, stirring once. Cool slightly.

Heat large nonstick skillet over medium heat until hot. Place steaks in skillet. Cook top-loin steaks 12 to 15 minutes (tenderloin steaks 10 to 13 minutes) for medium rare to medium doneness, turning occasionally. Remove and let stand for 5 minutes.

Carve steaks into thin slices. Arrange beef and vegetables evenly on individual plates. Serve with brown rice.

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