By Brittanie Peterson
Season the sirloin steak on both sides with salt, black pepper, and 1 clove of minced garlic.
In a bowl, toss the baby potatoes with 1 tablespoon of olive oil, salt, black pepper, 1/2 tablespoon of minced rosemary, and 1 minced clove of garlic.
Preheat your grill to medium-high heat. Place the seasoned steak on the grill and cook for about 4-5 minutes on each side for medium-rare, or until desired doneness. Once cooked, remove from the grill and let it rest for at least 5 minutes.
While the steak is grilling, preheat your oven to 400°F (200°C). Spread the seasoned baby potatoes on a baking sheet and roast for 25-30 minutes or until golden brown and tender.
In another bowl, toss the broccoli and carrots with 1 tablespoon of olive oil, salt, pepper, and 1 minced clove of garlic.
Add the broccoli and carrots to the baking sheet with the potatoes during the last 15 minutes of roasting.
In a small pan, melt 1 tablespoon of butter with 1/2 tablespoon of rosemary and drizzle over the resting steak before serving.
Serve the grilled steak with rosemary potatoes and roasted vegetables on a plate and enjoy!
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By Brittanie Peterson
This Main Course Grill Steak recipe is ready in 45 minutes and features Sirloin steak, Baby potatoes, Broccoli and carrots and other delicious ingredients. Contains 680 calories total.
Season the sirloin steak on both sides with salt, black pepper, and 1 clove of minced garlic.
In a bowl, toss the baby potatoes with 1 tablespoon of olive oil, salt, black pepper, 1/2 tablespoon of minced rosemary, and 1 minced clove of garlic.
Preheat your grill to medium-high heat. Place the seasoned steak on the grill and cook for about 4-5 minutes on each side for medium-rare, or until desired doneness. Once cooked, remove from the grill and let it rest for at least 5 minutes.
While the steak is grilling, preheat your oven to 400°F (200°C). Spread the seasoned baby potatoes on a baking sheet and roast for 25-30 minutes or until golden brown and tender.
In another bowl, toss the broccoli and carrots with 1 tablespoon of olive oil, salt, pepper, and 1 minced clove of garlic.
Add the broccoli and carrots to the baking sheet with the potatoes during the last 15 minutes of roasting.
In a small pan, melt 1 tablespoon of butter with 1/2 tablespoon of rosemary and drizzle over the resting steak before serving.
Serve the grilled steak with rosemary potatoes and roasted vegetables on a plate and enjoy!
Calories per Serving: 680
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