Pan-seared sirloin steak with roasted carrots is a perfect mid-week meal. You’ll be surprised how easy and quick it is to make this dish. Seared on the outside and tender pink on the inside, infused with butter and thyme and served with gorgeous Hasselback roasted carrots.
If you love meat and you’re looking for a good quality meat cut, but still within your budget, then the top sirloin is one of the best cuts for you. It is affordable enough to enjoy any day or night of the week.
Top sirloin steak is an excellent cut of meat. In fact, it’s a lean, tender, flavoursome and juicy steak. Also, it adds a huge flavour to recipes and goes well with sauces and marinades. It really doesn’t need much on a side to have a delicious meal.
Tips for a tender steak
Firstly, in order to get a very tender steak, allow it to come to room temperature. Therefore, take it out of the fridge one hour prior to cooking.
Secondly, keep in mind, because it tends to be on the leaner side, it is easy to overcook. Look for a thicker steak and sear it fast. If cooked to a temperature of medium-rare to rare, it will stay soft and juicy.
Thirdly, butter. Adding butter adds extra richness and it softens the charred crust, too, making the steak even more tender.
Last but not least, after the steak is seared and cooked to your preference, loosely cover it and allow it to rest for 5-10 minutes. Like that it will stay juicy. Also, when slicing the steak, don’t slice too thin, or the steak will cool too quickly.
Hasselback technique
It pairs with classic mashed potatoes, peas, a lovely green salad or roasted peppers. However, I wanted to keep this recipe simple and I combined it with simple and sweet roasted carrots, garlic and thyme.
More, to make the carrots look beautiful, I used the simple Hasselback method or hasselbacking. I am sure you have heard of it before. Or at least you’ve seen Hasselback potatoes. Right? The ingredients, in this case, carrots, are sliced, not all the way through, in thin layers.
Besides creating a gorgeous pattern you also create additional texture. I used this technique with pumpkin and zucchini, too. Check them out: Hasselback zucchini with Feta and roasted Hassleback butternut squash.
For meat lovers, you might like these meat recipes as well: delicious spareribs, carrot soup with spicy meatballs, a succulent pork crust roast or this egg-stuffed meatloaf. They are all easy to prepare, comforting and delicious.
Ingredients for one portion of pan-seared sirloin steak with roasted carrots:
- 180-200 g top sirloin steak or ribeye (2 cm thick, room temperature)
- olive oil
- 10 g butter
- 2 garlic cloves
- 5-7 fresh thyme sprigs
- 3 carrots
- salt and pepper
To begin, preheat the oven to 180°C. Wash and halve the carrots lengthwise. Then, place them (cut side down) on the cutting board and score them, crosswise, (without cutting completely through). Make the Hasselback cuts. They should be around 3-5 mm apart.
Lay the carrots on a baking sheet lined with baking paper, brush them with olive oil and place them in the oven. Roast for 15 minutes or until tender.
In the meantime, peel and thinly slice the garlic. Using a paper towel, pat dry the steak.
Pan sear the steak
Firstly, drizzle some olive oil in a non-sticking pan. Once hot, add the steak and sear each side for 2-3 minutes. Using tongs, flip the steak to sear the edges, as well.
Secondly, after a brown crust has formed, add the butter, garlic and thyme sprigs to the pan. Tilt the pan and spoon the melted butter over the steak and cook to your desired doneness.
Thirdly, remove the steak from the pan, lay it on the cutting board, sprinkle with salt and pepper, loosely cover with alu foil and let it rest for 5 minutes before slicing.
Finally, arrange the roasted carrots onto a plate. Cut the sirloin steak into 1 cm thick slices and place them next to the carrots. Finish with garlic and fresh thyme. This pan-seared sirloin steak with roasted carrots makes a delicious meal prepared in just 20 minutes.
Enjoy.
