Garlic Herb Sirloin with Roasted Asparagus
Yields: 2-4 servings Prep time: 10 minutes Cook time: 15-20 minutes
- 1 ½ pounds sirloin steak
- 2 tablespoons olive oil, divided
- 2 cloves garlic, minced
- 1 teaspoon dried rosemary
- ½ teaspoon dried thyme
- Salt and freshly ground black pepper to taste
- 1 pound asparagus spears, trimmed
- Preheat your oven to 400°F (200°C).
- In a small bowl, combine 1 tablespoon of olive oil, minced garlic, rosemary, thyme, salt, and pepper. Rub this mixture all over the sirloin steak.
- On a separate part of a baking sheet (or on a separate baking sheet), toss the trimmed asparagus spears with the remaining 1 tablespoon of olive oil, salt, and pepper.
- Place the seasoned steak on the baking sheet alongside the asparagus.
- Roast for 12-18 minutes for medium-rare, or until the steak reaches your desired level of doneness (use a meat thermometer). The asparagus should be tender-crisp after about 10-15 minutes; remove it earlier if needed.
- Let the steak rest for 5-10 minutes before slicing against the grain. Serve immediately with the roasted asparagus.
Ingredients
- 1 ½ pounds sirloin steak
- 2 tablespoons olive oil, divided
- 2 cloves garlic, minced
- 1 teaspoon dried rosemary
- ½ teaspoon dried thyme
- Salt and freshly ground black pepper to taste
- 1 pound asparagus spears, trimmed
Instructions
- Preheat your oven to 400°F (200°C).
- In a small bowl, combine 1 tablespoon of olive oil, minced garlic, rosemary, thyme, salt, and pepper. Rub this mixture all over the sirloin steak.
- On a separate part of a baking sheet (or on a separate baking sheet), toss the trimmed asparagus spears with the remaining 1 tablespoon of olive oil, salt, and pepper.
- Place the seasoned steak on the baking sheet alongside the asparagus.
- Roast for 12-18 minutes for medium-rare, or until the steak reaches your desired level of doneness (use a meat thermometer). The asparagus should be tender-crisp after about 10-15 minutes; remove it earlier if needed.
- Let the steak rest for 5-10 minutes before slicing against the grain. Serve immediately with the roasted asparagus.