Roasted Beef and Vegetable Medley

An American-inspired roasted side built around quickly cooking beef sirloin and root vegetables. The vegetables roast first so they can soften and caramelize, then the beef finishes in the same pan for a browned exterior and medium-rare to medium center.

By Julienne

Cook time: 28 minutes

Servings: 4

Ingredients

• 500 g Yukon Gold potatoes, cut into 2.5 cm chunks scrubbed
• 250 g carrots, cut into 2 cm pieces on a diagonal peeled
• 150 g yellow onion, cut into 2 cm wedges peeled
• 12 g garlic cloves, minced minced
• 4 g fresh thyme leaves stripped from stems
• 2 g fresh rosemary, finely chopped chopped
• 5 g kosher salt
• 2 g black pepper freshly ground
• 20 ml olive oil
• 30 ml water
• 450 g beef sirloin, cut into 2.5 cm cubes patted dry
• 10 ml olive oil
• 3 g kosher salt
• 6 g fresh parsley, chopped for garnish

Instructions

1. Heat the oven to 220 C. Set a large rimmed sheet pan on the counter. The oven is fully preheated and the pan is ready.
2. In a large bowl, combine the potatoes, carrots, onion, garlic, thyme, rosemary, 5 g salt, pepper, 20 ml oil, and water. Toss until the vegetables are evenly coated. The vegetables look lightly glossed and seasoned.
3. Spread the vegetables on the sheet pan in an even layer and roast for 15 minutes. The potatoes are starting to brown at the edges and the carrots are beginning to soften.
4. Meanwhile, toss the beef cubes with the remaining 10 ml oil and the remaining 3 g salt. The beef is lightly coated and seasoned.
5. Add the beef to the sheet pan, spacing the cubes among the vegetables. Roast for 10 to 12 minutes more, stirring once halfway through, until the beef is browned outside and the largest potato pieces are tender when pierced. The beef is browned and still juicy in the center, and the vegetables are fully tender.
6. If using parsley, scatter it over the top and serve immediately while hot. The dish is hot, fragrant, and ready to serve.