American · Lunch · Dinner
Grilled Sirloin Steak with Grilled Vegetables
Grilled sirloin steak
Juicy, well-seared sirloin rubbed with garlic, rosemary and black pepper, served with smoky charred zucchini, peppers and red onion and finished with lemon and parsley. It is a lean, protein-rich dinner that tastes like a steakhouse plate.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Serves
- 4
Calories come from: Carbs 17% · Fat 33% · Protein 50%
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Ingredients
For 4 servings- 2 steaks (600 g total)Lean top sirloin steak, trimmed of visible fat (2 steaks, about 2.5 cm thick)
- 1 tbsp14 gOlive oil
- 2 cloves6 gGarlic, finely minced
- 1 tbspFresh rosemary, finely chopped
- 3/4 tspSalt
- 1 tspBlack pepper, coarsely ground
- 2 medium400 gZucchini, sliced lengthwise 1 cm thick
- 2 medium240 gRed bell peppers, cut into wide strips
- 1 large150 gRed onion, cut into thick wedges through the root
- 1 tbsp15 gLemon juice
- 2 tbsp8 gFresh parsley, chopped
Steps
- 1
Take the steaks out of the fridge 15 minutes before cooking and pat them dry with paper towels.
- 2
Mix 1 tsp of the olive oil with the garlic, rosemary, 1/2 tsp of the salt and the black pepper.
- 3
Rub the garlic-rosemary mixture all over both steaks.
- 4
Toss the zucchini, red peppers and onion wedges with the remaining 2 tsp olive oil and the remaining 1/4 tsp salt.
- 5
Preheat a grill or ridged grill pan over high heat until very hot.
- 6
Grill the vegetables for 8-10 minutes, turning once, until tender and well marked, then move them to a platter.
- 7
Grill the steaks for 4-5 minutes per side, without moving them, until nicely charred.
- 8
Check the thickest part with a thermometer: 57 °C / 135 °F for medium-rare, or at least 63 °C / 145 °F for the USDA-recommended safe doneness.
- 9
Rest the steaks on a board for 5 minutes so the juices settle.
- 10
Drizzle the vegetables with the lemon juice and scatter with the parsley.
- 11
Slice the steaks thinly across the grain and serve with the vegetables.
Swaps, storage and make-ahead
Swaps
- Use flank steak or flat iron steak instead of top sirloin if that is easier to find, slicing it thinly across the grain.
- Swap the zucchini for yellow squash, eggplant slices or thick mushroom caps for a different mix of grilled vegetables.
- Use dried rosemary (about 1 tsp) instead of fresh if you don't have fresh on hand.
- Cook everything in a heavy cast-iron skillet or under the oven broiler if you don't have a grill or grill pan.
Storage
Refrigerate leftover steak and vegetables in airtight containers within 2 hours and eat within 3 to 4 days. Reheat gently until steaming hot, or enjoy the steak cold sliced over a salad; the grilled vegetables get soft if frozen, so keep them in the fridge only.
Make ahead
Rub the steaks with the garlic-rosemary mixture and keep them covered in the fridge for up to 24 hours, and cut the vegetables a day ahead and store them in a sealed container in the fridge.
Nutrition values are for the recipe as written.
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Allergens and nutrition
No major allergens in the ingredients.
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (360 g) | Per 100 g | |
|---|---|---|
| Calories | 282 kcal | 78 kcal |
| Protein | 35.5 g | 9.9 g |
| Carbohydrates | 11.8 g | 3.3 g |
| of which sugars | 7.3 g | 2 g |
| Fiber | 3.4 g | 0.9 g |
| Fat | 10.2 g | 2.8 g |
| of which saturated | 2.9 g | 0.8 g |
| Sodium | 484 mg | 134 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
