Roast Sirloin And Vegetable Supper

Total Time: 1 hr 10 mins Preparation Time: 15 mins Cook Time: 55 mins

Ingredients

• Servings: 8
• 2 lbs boneless beef top sirloin steaks, 1 1/2 inches thick, fat trimmed
• 2 lbs red potatoes, cut into 1 inch pieces
• 8 ounces baby carrots
• 8 ounces frozen pearl onions
• 1 large fennel bulb, trimmed (reverse fronds for garnish.)
• 1 cup beef broth
• 2 teaspoons dried thyme, crumbled
• 2 teaspoons paprika
• 2 teaspoons dried oregano, crushed
• 3/4 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried sage, crumbled
• 1/2 teaspoon black pepper

Recipe

• 1 preheat oven to 350 degrees.
• 2 spay a shallow roasting pan with non-stick cooking spray. put the steak in the center of the pan. arrange the vegetables around the steak. pour the beef broth over the vegetables.
• 3 in a small dish, combine the remaining ingredients and sprinkle over steak and vegetables.
• 4 roast uncovered for 40 to 45 minutes, or until done. remove the steak from the dish, place on cutting board and cover with foil. allow to rest for 10 minutes.
• 5 stir the vegetables and return to oven for an additional 10 minutes or until vegetables are done. divide the vegetables among 8 serving plates. slice the meat thinly and place on top.
• 6 sprinkle with chopped fennel fronds for garnish.