Sweet &Amp; Smoky Sirloin Steak with Chili Roasted Carrots and Creamy Mashed Potatoes

If you’re craving something hearty and satisfying, this recipe has you covered. Sirloin steak is rubbed with a warm blend of cinnamon and smoked paprika, then roasted to perfection. A sweet cherry jam sauce adds a glossy finish that balances the savory notes.

On the side, creamy mashed potatoes provide classic comfort, while tender roasted carrots get a sprinkle of chili flakes for a pop of heat. It’s a complete meal that feels special but comes together easily.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

12 ounce Sirloin SteakView ingredient guideLike ingredientDislike ingredient

2 unit Cherry JamView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

12 ounce CarrotView ingredient guideLike ingredientDislike ingredient

1 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 teaspoon Smoked PaprikaView ingredient guideLike ingredientDislike ingredient

1 teaspoon CinnamonView ingredient guideLike ingredientDislike ingredient

1 teaspoon Chili FlakesView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to middle position (top and middle for 4 servings) and preheat oven to 450°F. Wash and dry produce. Peel and cut carrots on a diagonal into ½-inch pieces.
2. Dice potatoes into ½-inch pieces; place in a large pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot. Keep covered off heat until ready to mash.
3. Meanwhile, toss carrots on one side of a baking sheet with a drizzle of oil, salt and pepper. (For 4 servings, spread across entire sheet.) Roast on middle rack for 5 minutes (you’ll add more to the sheet then).
4. Pat steak dry with paper towels. Rub with a drizzle of olive oil; season with salt and pepper. In a small microwave-safe bowl, combine paprika and cinnamon. Rub 1¾ tsp spice mixture (3½ tsp for 4 servings) over steak. Once carrots have roasted 5 minutes, remove sheet from oven. Carefully place steak on empty side. (For 4, add steak to a second sheet and roast on top rack.) Return to middle rack and roast until steak is cooked through, 18-20 minutes more. Transfer steak to a cutting board.
5. While steak roasts, add jam and 1 tsp vinegar (1½ tsp for 4 servings) to bowl with remaining spice mixture; stir to combine. Microwave until warm, 30-60 seconds. Stir in 1 TBSP butter (2 TBSP for 4) until melted. Season with salt and pepper.
6. Mash drained potatoes with sour cream and 1 TBSP butter (2 TBSP for 4 servings) until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper.
7. Slice steak crosswise. Toss carrots with a pinch of chili flakes to taste. Divide steak, mashed potatoes and carrots between plates. Drizzle sauce over steak and serve.

Recipe Tips

FAQ

Can I use a different cut of meat?

Yes, you can substitute pork tenderloin or chicken breast, but adjust cooking time accordingly.

Can I make this dish dairy-free?

Use dairy-free butter and sour cream alternatives or omit the sour cream and use extra butter or olive oil for the mashed potatoes.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven.