Balsamic Sirloin Steak with Arugula and Rosemary Sweet Potato Wedges

This balsamic sirloin dinner brings together a steakhouse-style plate and a bright, salad-like finish. The steak is seared, briefly roasted, rested, then sliced thinly over fresh arugula.

Warm grape tomatoes and a tangy balsamic oregano vinaigrette act as a quick pan sauce, while rosemary roasted sweet potato wedges make the plate hearty, colorful and satisfying.

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Ingredients

2 tablespoon Balsamic VinegarView ingredient guideLike ingredientDislike ingredient

12 ounce Sirloin SteakView ingredient guideLike ingredientDislike ingredient

2 ounce ArugulaView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

12 ounce Sweet PotatoesView ingredient guideLike ingredientDislike ingredient

0.25 ounce RosemaryView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dried OreganoView ingredient guideLike ingredientDislike ingredient

8 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 450°F. Wash and dry the produce. Halve the grape tomatoes lengthwise. Cut the sweet potatoes into wedges. Strip the rosemary leaves from the stems and chop enough leaves to measure 1 teaspoon. Smash the garlic cloves with the flat side of a chef’s knife.
2. Place the sweet potato wedges on a baking sheet. Add the smashed garlic, chopped rosemary, a drizzle of olive oil and a pinch each of salt and pepper. Toss to coat, then roast for about 20 minutes, flipping halfway through, until lightly browned and tender.
3. While the sweet potatoes roast, make the vinaigrette. In a small bowl, whisk together the balsamic vinegar, 2 tablespoons olive oil and 1/2 teaspoon dried oregano. Season with salt and pepper, then set aside.
4. Heat a drizzle of olive oil in a large pan over medium-high heat. Season the sirloin all over with salt and pepper. Sear until browned, 2 to 3 minutes per side.
5. Transfer the browned steak to a second baking sheet. Roast in the oven for 5 to 7 minutes or until cooked to your desired doneness. Remove from the oven and let the steak rest for 5 minutes.
6. While the steak roasts, add the vinaigrette and halved tomatoes to the same pan used for the steak. Let them warm through in the residual heat of the pan.
7. Thinly slice the rested steak against the grain. Divide the arugula between plates and arrange the sliced steak on top. Spoon the warm tomatoes and balsamic vinaigrette over the steak and greens. Serve with the rosemary sweet potato wedges alongside.

Recipe Tips

FAQ

How long does this balsamic sirloin steak dinner take?

The provided timing for this recipe is 30 minutes.

What should I serve with the sliced sirloin?

The steak is served over arugula with warm balsamic tomatoes, plus rosemary roasted sweet potato wedges on the side.

How do I keep the steak tender?

Rest the steak for 5 minutes after roasting, then slice it thinly against the grain before serving.

Can I make this recipe for 4 servings?

Yes. Use 24 ounces sirloin steak, 24 ounces sweet potatoes, 8 ounces grape tomatoes, 4 ounces arugula, 4 tablespoons balsamic vinegar, 4 cloves garlic, 16 teaspoons olive oil and the listed seasonings.

Is this recipe gluten-free?

Yes, the recipe is tagged gluten-free and the listed ingredients do not include gluten-containing items.