Juicy steaks are topped with a fresh herb salsa and served with roasted potatoes & carrots for a date worthy dinner!
Hi everyone! I'm bringing you my 7th installment of my Summer Fresh Recipe Series. A series of recipes that are filled with fresh summer produce that are easy, light, and oh soooo tasty!
Today we are going to focus on produce and herbs, namely carrots, potatoes, parsley, and cilantro! We'll roast the carrots and potatoes with a fantastic Greek roasting method, and then create an herb salsa to go on top of a juicy seared sirloin steak. Sounds yummy doesn't it?
This was a quick dinner for 2 that I got from the Marley Spoon food service and we had for a date night out by the pool. You guys, the flavors are fantastic in their dishes! You really should try them out, it's a great way to get food during the pandemic without going shopping, and a perfect way to try new recipes.
1 Free Box Available!
I have a link here for one lucky person to get a free box. I thought I would share it with all of you, so who ever uses that link first will get a free box from Marley Spoon (Martha Stewart's meal service). In my opinion they are the best one out there based on flavor, choices, value, and serving size. The portions are very hearty.
During the summer you want food that is quick and easy to cook. Steak is one of those items that can cook in about 10 minutes, and something we grab often when we want to do a quick grill or even cooking it indoors in a cast iron skillet. The veggie roasting takes a little bit longer (about 15-20 minutes) but is a wonderful way to bring out the sweetness in produce.
Let's talk about this Greek roasting method. The vegetables are tossed with oil and then covered with beef broth as they roast in the oven. This is a great roasting technique to use on potatoes as they soak up the flavorful liquid, allowing the insides to remain tender while the outsides crisp in the oven’s high heat. So besides learning a new cooking technique the veggies turned out delishhh!
Quick and easy is the name of the game and this dish can be on your table in about 30 minutes. I would say that is a blessing in hot weather.
Enjoy this wonderful summer dish bursting with flavors!
Kitchen Tips:
- Prep is key - slice all your veggies and herbs up front to assist with quicker cooking times.
- When roasting your produce covered in broth make sure that most of the broth is nearly evaporated for the best results.
Summer Fresh Recipe Series
Sirloin Steak topped with Herb Salsa with Roasted Potatoes & Carrots
serves 2
1 large russet potato, cut lengthwise into 1/2" sticks
2-3 carrots, peeled and cut in half crosswise, and then into 1/4" sticks
1 cup beef broth
2 Tbsp fresh parsley, chopped
2 Tbsp fresh cilantro, chopped
1 clove garlic, minced
1 lemon, juiced
salt & pepper
4 Tbsp olive oil, divided use
1 large or 2 small sirloin steaks
Preheat oven to 450 degrees and place the rack in the top position.
In a medium bowl combine parsley and cilantro, garlic, 1 tablespoon of lemon juice and 2 tablespoons of olive oil. Stir to combine and season with salt and pepper to taste. Set aside.
Using a rimmed baking sheet toss the potatoes and carrots with 1 tablespoon of olive oil and season with salt and pepper. Spread veggies into a single layer and pour the beef broth over the top. Roast on the top oven rack for 15-20 minutes, until tender and broth is nearly evaporated.
Meanwhile heat 2 teaspoons of olive oil in a cast iron skillet over medium-high heat until hot. Pat dry your steaks and season with salt and pepper. Add to the skillet and cook about 5 minutes per side for medium temperature. (cook less about 3-4 for medium-rare) Transfer to a plate and allow to rest for 5 minutes.
Once vegetables are done switch oven to broil. Broil veggies until slightly charred around the edges about 5 minutes. (watch closely as ovens vary).
Slice steaks thinly and plate with potatoes and carrots alongside. Drizzle steaks with herb salsa and serve.
source: MarleySpoon.com
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