Roasting Steak and Vegetables

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!

This is a lovely and easy meal with little effort, a big plus in my book!  Any time during the day the carrots, potatoes, and onions can be prepared.  I peel the carrots with a vegetable peeler and I do not peel the potatoes, just scrub them well.  I cut the potatoes into wedges.  The carrots are cut into sizes to make them uniform with the potatoes.  Just cover them both with cold water and they will happily sit all day until you are ready to roast them.  Just be sure to dry them well with a clean tea towel prior to tossing them in the oil and seasoning before roasting.  Peel and cut the onions in wedged and keep them in a zipper bag in the refrigerator until needed.  Any amount can be made keeping in mind you will need to layer them in sheet pans.  They do shrink in roasting and two hungry adults can easily consume one sheet pan of roasted vegetables.  I do want to add that when you prepare simple food in simple ways, such as this, it is most important to use the highest quality ingredients you can.  The results are  delightful.

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
kosher salt
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.

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