Juicy, seared sirloin sliced and finished with a bright, herb-forward chimichurri, served alongside caramelized roasted baby potatoes, carrots, and tender-crisp broccoli.
Weeknight Sirloin with Zesty Chimichurri and Caramelized Roast Veg
Juicy seared top sirloin sliced thin and finished with a bright, herb-forward chimichurri, paired with golden baby potatoes, sweet roasted carrots, and tender-crisp broccoli for a fast, satisfying dinner.
Some nights you want something that feels restaurant-level but actually comes together with minimal fuss. This plate does exactly that: a hot, well-seared top sirloin delivers a beefy crust and juicy center, while a quick chimichurri—bright parsley and cilantro, garlic, red wine vinegar and lemon—cuts through the richness. Roasting the baby potatoes, carrots, broccoli and red onion on one sheet lets the veg caramelize and develop sweet, nutty edges while you handle the steak.
The method keeps things straightforward. Toss halved baby potatoes, carrots, broccoli and wedges of red onion with olive oil, salt and pepper and roast at 425°F until golden and tender; turn once so everything browns evenly. Pat the sirloin dry, season simply, then sear in a hot pan to build a crust before a short finish and rest—then slice against the grain. The chimichurri is forgiving: finely chopped parsley and cilantro, minced garlic, extra-virgin olive oil, red wine vinegar, a pinch of dried oregano and red pepper flakes, plus a squeeze of lemon, come together in minutes and can be adjusted to taste.
Serve the steak sliced and spoon the chimichurri over each portion so the herbs mingle with the meat juices and roast-pan caramelization. The potatoes turn sweet and creamy, carrots caramelize around the edges, and the broccoli stays tender-crisp—textures that balance the dense, savory steak. Chimichurri actually improves if it sits a bit, so make it ahead to streamline dinner or double the batch and use it on sandwiches, grain bowls, or roasted fish.
This is a reliably balanced, protein-forward dinner that’s great for busy evenings or for prepping extra portions for the week. Quick to pull together, bold in flavor, and flexible with swaps (more heat, more lemon, or extra herbs), it’s the kind of recipe you’ll come back to when you want a satisfying, no-fuss meal with big flavor.
Ingredients
How to Make Seared Chimichurri Sirloin with Roasted Veg
- Preheat the oven to 425°F (220°C). Cut baby potatoes in half, slice the red onion into wedges, and toss the potatoes, carrots, broccoli and onion with 2 tbsp olive oil, 1 tsp kosher salt and 1/2 tsp black pepper on a rimmed baking sheet in a single layer.
- Roast the vegetables in the preheated oven for 25–30 minutes, turning once halfway through, until potatoes are golden and vegetables are tender and slightly caramelized.
- While the vegetables roast, make the chimichurri: finely chop the parsley and cilantro (or pulse in a food processor briefly) and mince the garlic, then combine with 1/3 cup extra-virgin olive oil, 2 tbsp red wine vinegar, 1 tsp dried oregano, 1/4 tsp red pepper flakes, the juice of half the lemon and 1/2 tsp kosher salt; stir and taste, adjusting salt or vinegar if needed.
- Pat the sirloin dry with paper towels and season both sides with the remaining 1/2 tsp kosher salt and 1/2 tsp black pepper.
- Heat a large cast-iron or heavy skillet over high heat until very hot, add 1 tbsp olive oil and sear the steaks 3–4 minutes per side for medium-rare (internal temperature 125–130°F), reducing time slightly for thinner steaks; for medium, cook to 135°F.
- If the steaks are thicker than 1 inch and need finishing, move the skillet to the oven (at 425°F) for 3–6 minutes until desired doneness is reached; remove steaks to a cutting board and let rest for 8–10 minutes.
- While the steaks rest, squeeze the remaining lemon half over the roasted vegetables and toss them to coat; check seasoning and add a pinch of salt or drizzle of olive oil if needed.
- Slice the rested sirloin against the grain into 1/4-inch slices, arrange on plates with a generous portion of roasted vegetables, and spoon 2–3 tbsp chimichurri over each steak; serve any remaining chimichurri on the side.
Recipe Card
Seared Chimichurri Sirloin with Roasted Veg
Juicy, seared sirloin sliced and finished with a bright, herb-forward chimichurri, served alongside caramelized roasted baby potatoes, carrots, and tender-crisp broccoli.
- Prep
- 20 min
- Cook
- 35 min
- Servings
- 4
Ingredients
Instructions
- Preheat the oven to 425°F (220°C). Cut baby potatoes in half, slice the red onion into wedges, and toss the potatoes, carrots, broccoli and onion with 2 tbsp olive oil, 1 tsp kosher salt and 1/2 tsp black pepper on a rimmed baking sheet in a single layer.
- Roast the vegetables in the preheated oven for 25–30 minutes, turning once halfway through, until potatoes are golden and vegetables are tender and slightly caramelized.
- While the vegetables roast, make the chimichurri: finely chop the parsley and cilantro (or pulse in a food processor briefly) and mince the garlic, then combine with 1/3 cup extra-virgin olive oil, 2 tbsp red wine vinegar, 1 tsp dried oregano, 1/4 tsp red pepper flakes, the juice of half the lemon and 1/2 tsp kosher salt; stir and taste, adjusting salt or vinegar if needed.
- Pat the sirloin dry with paper towels and season both sides with the remaining 1/2 tsp kosher salt and 1/2 tsp black pepper.
- Heat a large cast-iron or heavy skillet over high heat until very hot, add 1 tbsp olive oil and sear the steaks 3–4 minutes per side for medium-rare (internal temperature 125–130°F), reducing time slightly for thinner steaks; for medium, cook to 135°F.
- If the steaks are thicker than 1 inch and need finishing, move the skillet to the oven (at 425°F) for 3–6 minutes until desired doneness is reached; remove steaks to a cutting board and let rest for 8–10 minutes.
- While the steaks rest, squeeze the remaining lemon half over the roasted vegetables and toss them to coat; check seasoning and add a pinch of salt or drizzle of olive oil if needed.
- Slice the rested sirloin against the grain into 1/4-inch slices, arrange on plates with a generous portion of roasted vegetables, and spoon 2–3 tbsp chimichurri over each steak; serve any remaining chimichurri on the side.
Nutrition
- Carbohydrates
- 36
- Saturated Fat
- 12
- Sodium
- 1100
- Fiber
- 7
- Unsaturated Fat
- 42
- Protein
- 60
- Fat
- 54
- Cholesterol
- 140
- Trans Fat
- 0.5
- Calories
- 900
- Sugar
- 5