Beef Sirloin with Rosemary Roasted Veggies and Black Garlic Aioli

Beef Sirloin with Rosemary Roasted Veggies and Black Garlic Aioli

Ready in 25 minutes Serves 1
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, June 10, 2018.

Serve beef whole or slice thickly. We recommend cooking the beef sirloin medium-rare, but feel free to cook for longer or less, depending on your preference!


Ingredients

Roasted Veggies

  • 150g golden kumara
  • 1 carrot
  • ½ red onion
  • 1 tsp roast veggie spice
  • 1 tsp honey (optional)
  • 1/3 bag baby spinach

Beef Sirloin

  • 150g beef sirloin steak (at room temperature)

To Serve

  • 1 Tbsp black garlic aioli

Steps

  1. Preheat oven to 220°C. Line an oven tray with baking paper. Dice kumara 1.5cm and dice carrot and onion 1cm.
  2. Toss kumara, carrot and onion with roast veggie spice, honey (if using) and a drizzle of olive oil on prepared tray. Season and roast for 15-20 minutes, until golden and tender. Turn once during cooking.
  3. When veggies have 10 minutes cook time remaining, heat a drizzle of oil in a small fry-pan on high heat. Pat beef dry and season. Cook beef for 2-3 minutes each side for medium-rare (depending on thickness), or until cooked to your liking.
  4. Set beef aside, covered, to rest for 5 minutes before slicing thickly against the grain.
  5. Once veggies have finished cooking, toss spinach through until slightly wilted.
  6. To serve, spoon rosemary roasted veggies onto a plate and top with slices of beef sirloin. Spoon black garlic aioli over the beef, or serve a dollop on the side.

Nutritional Information

Energy 2649 kj
633 kcal
Protein 37.6g
Carbohydrate 47.2g
Fat 31.3g