Herb-Crusted Sirloin Steak with Roasted Vegetables and Garlic Aioli

Transport your taste buds to the South of France with this herb-crusted sirloin steak. Coated in aromatic herbes de Provence and pan-seared to perfection, each bite is infused with rosemary, tarragon and a hint of lavender. Basted in butter, the steak develops a rich, golden crust while staying tender and juicy inside.

Alongside the steak, we roast asparagus and potato wedges until crispy and golden. A quick pan sauce made with beef stock concentrate ties everything together, while a creamy roasted garlic aioli adds a luxurious dip for the vegetables. This gourmet meal is surprisingly simple to prepare at home.

Log in to save recipes and build weekly shopping lists.

Ingredients

14 ounce Sirloin SteakView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Herbes de ProvenceView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C). Wash and cut the potatoes into wedges. Trim the woody ends off the asparagus. Peel and thinly slice the onion. Mince the garlic. Thinly slice the scallions, separating white and green parts.
2. Toss the potato wedges with 2 teaspoons of cooking oil, salt and pepper. Spread on a baking sheet and roast for 20 minutes, until golden and tender.
3. Meanwhile, season the sirloin steak generously with salt, pepper and herbes de Provence on both sides.
4. Heat 2 teaspoons of cooking oil in a large oven-safe skillet over medium-high heat. Sear the steak for 2-3 minutes per side, until a deep brown crust forms.
5. Add the butter to the skillet and tilt the pan to baste the steak with the melted butter for about 1 minute. Transfer the skillet to the oven and roast for 5-7 minutes for medium-rare (or to your desired doneness). Remove the steak from the skillet and let it rest on a cutting board.
6. While the steak rests, return the skillet to medium heat. Add the sliced onion and cook for 2-3 minutes until softened. Stir in the beef stock concentrate and 1/4 cup of water, scraping up any browned bits. Simmer for 1-2 minutes until slightly thickened. Stir in the scallion greens and season with salt and pepper. Keep warm.
7. Toss the asparagus with a drizzle of oil, salt and pepper. Roast on a separate baking sheet for 8-10 minutes until tender-crisp.
8. In a small bowl, combine the mayonnaise and minced garlic to make the aioli. Season with salt and pepper.
9. Slice the rested steak against the grain. Serve with the roasted potatoes, asparagus, pan sauce and garlic aioli for dipping.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute with ribeye or strip steak, but adjust cooking time accordingly.

What if I don't have herbes de Provence?

Mix dried rosemary, thyme, oregano and a pinch of lavender as a substitute.

How do I make the aioli ahead of time?

Prepare the aioli up to a day in advance and store it in the refrigerator.