Description
This Sizzling Steak with Roasted Veggies recipe is a quick and flavorful dish perfect for a healthy weeknight dinner. Thinly sliced sirloin steak is seasoned and cooked to perfection alongside a colorful medley of roasted zucchini, yellow squash, tomatoes, and red onion. The combination of simple spices and olive oil enhances the natural flavors, delivering a satisfying meal rich in nutrients and vibrant textures.
Ingredients
Scale
Vegetables
- 2 zucchini, sliced into half-circles
- 2 yellow squash, sliced into half-circles
- ½ pint grape or small cherry tomatoes
- 1 red onion, sliced into strips
Vegetable Seasoning
- 3 tbsp olive or avocado oil
- ½ tsp garlic powder
- ½ tsp dried oregano
- ½ tsp salt
Steak and Marinade
- 1 lb sirloin steak, thinly sliced, about ½-inch thick pieces
- 2 tbsp coconut aminos or soy sauce
- ½ tsp salt
- ½ tsp pepper
- ¼ tsp crushed red pepper flakes
- ¼ tsp garlic powder
Instructions
- Prepare the Vegetables: Preheat your oven to 425°F (220°C). In a large mixing bowl, combine the zucchini, yellow squash, grape tomatoes, and red onion. Drizzle with olive or avocado oil and sprinkle garlic powder, dried oregano, and salt over the veggies. Toss everything to coat evenly.
- Roast the Vegetables: Spread the seasoned vegetables in a single layer on a baking sheet lined with parchment paper or foil for easy cleanup. Roast in the preheated oven for 20 minutes or until tender and slightly caramelized, stirring halfway through for even cooking.
- Season the Steak: While the vegetables roast, place the thinly sliced sirloin steak in a bowl. Add coconut aminos or soy sauce, salt, pepper, crushed red pepper flakes, and garlic powder. Toss to evenly coat and let it marinate for 5 to 10 minutes to absorb the flavors.
- Cook the Steak: Heat a large skillet or cast-iron pan over high heat until very hot. Add the marinated steak slices in a single layer, working in batches if necessary to avoid overcrowding. Cook for 2 to 3 minutes per side for medium-rare, or longer depending on desired doneness. Remove from heat and let rest briefly.
- Serve: Plate the roasted vegetables and top with the sizzling steak slices. Optionally, garnish with fresh herbs or a squeeze of lemon juice for brightness. Enjoy immediately for the best flavor and texture.
Notes
- Use avocado oil if you prefer a higher smoke point for roasting and searing.
- You can substitute sirloin with flank or ribeye steak for different textures.
- Adjust the crushed red pepper flakes to control spiciness.
- Resting the steak after cooking helps retain its juiciness.
- Leftover roasted veggies can be used in salads or wraps.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
