|Kosher salt and freshly ground black pepper make this dish sing.|
Recently I have been searing Prime Sirloin then roasting it for a few minutes to finish it off. Along that vein I have for years roasted carrots. Recently I began adding potatoes and onions to the roasting pan with the carrots and it is truly been a big hit. In fact my last trip to visit my son upstate resulted in his asking me to fix these roasted veggies twice in one visit!
Ingredients for Roasted Vegetables:
1 pound peeled and cut carrots
4 scrubbed and quartered potatoes (Any potato works. I have made gold, red, and russet/Idaho and all were great.)
1 large onion peeled and quartered
4 T. olive oil
1-2 t. kosher salt
1/2-1 t. freshly ground black pepper
Preheat the oven to 425 degrees F. Assemble the vegetables on the sheet pan and drizzle with the oil. Season well with salt and pepper. Mix altogether well and roast. Turn after 20 minutes. Check again in 15 minutes. Depending on how long you prefer your vegetables to be roasted and the "doneness" you like them to be......remove and serve. Our family likes to let them get really very browned, just short of charred. So again this is a matter of personal preference.
Ingredients for Roasting Prime Sirloin Steak:
1 pound 1" thick portions of Prime Sirloin Steak
freshly ground black pepper
Heat a cast iron vessel, skillet or grill pan. When it is searing hot place the steak into the pan. Leave 3-4 minutes or thereabouts. Turn the meat and then transfer the hot pan into 400-425 degree F hot oven. Leave about 4-6 minuted depending on the degree of doneness you prefer. Remove from the oven and tent with foil. Let the meat sit for 10 minutes to reabsorb the juices. Carry over cooking will continue as it sits. Slice across the grain and serve on a large platter with the roast vegetables.
Yield 2-3 adult servings.