Balsamic Sirloin with Arugula and Rosemary Sweet Potato Wedges

This Italian-inspired steak dinner pairs juicy sliced sirloin with a tangy balsamic tomato vinaigrette that doubles as a warm sauce.

Rosemary roasted sweet potato wedges add a savory-sweet side, while a bed of arugula keeps the plate fresh and peppery.

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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.
2. Strip the rosemary leaves from the stems and discard the stems. Roughly chop the leaves until you have about 1 teaspoon. Smash the garlic cloves with the flat side of a chef’s knife.
3. On a baking sheet, toss the sweet potato wedges with the smashed garlic, chopped rosemary, a drizzle of olive oil and a pinch each of salt and pepper. Roast until lightly browned and tender, about 20 minutes, flipping halfway through.
4. Meanwhile, whisk the balsamic vinegar, 2 tablespoons olive oil and 1/2 teaspoon dried oregano in a small bowl. Season with salt and pepper, then set aside.
5. 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.
6. Transfer the steak to a second baking sheet and roast until cooked to your desired doneness, 5 to 7 minutes. Remove from the oven and let rest for 5 minutes.
7. While the steak roasts, add the vinaigrette and halved tomatoes to the same pan used for the steak. Let the mixture warm through in the residual heat of the pan.
8. Slice the steak thinly against the grain. Divide the arugula between plates and arrange the sliced steak over the top. Spoon the warm tomatoes and balsamic vinaigrette over the steak and serve with the roasted sweet potato wedges.

Recipe Tips

FAQ

How do I know when the sweet potato wedges are done?

They should be lightly browned on the outside and tender when pierced with a fork, which takes about 20 minutes in a 450°F oven.

Why should the steak rest before slicing?

Resting for 5 minutes allows the juices to settle, making the sliced sirloin more tender and juicy.

Can I use all of the oregano?

The recipe only uses 1/2 teaspoon in the vinaigrette. Adding more would make the herb flavor stronger than intended.