Pan-Seared Sirloin with Cheddar Roasted Vegetables and Homemade BBQ Sauce

Forget bottled steak sauce-this recipe pairs perfectly seared sirloin with a quick homemade version made from BBQ sauce, Dijon mustard and a touch of Worcestershire. The result is a tangy, savory complement to the rich beef.

On the side, enjoy a colorful jumble of roasted carrots, broccoli and fingerling potatoes, all topped with melted cheddar cheese. A dollop of scallion sour cream adds a cool, creamy finish. This hearty, satisfying meal comes together on two sheet pans for easy cleanup.

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Ingredients

4.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

12 ounce Sirloin SteakView ingredient guideLike ingredientDislike ingredient

0.5 cup Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

4 tablespoon BBQ SauceView ingredient guideLike ingredientDislike ingredient

8 ounce BroccoliView ingredient guideLike ingredientDislike ingredient

12 ounce Fingerling PotatoesView ingredient guideLike ingredientDislike ingredient

1 tablespoon Bold & Savory Steak SpiceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Worcestershire SauceView ingredient guideLike ingredientDislike ingredient

9 ounce CarrotView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust oven racks to middle and top positions and preheat to 425°F. Wash and dry all produce. Trim, peel and cut carrots on a diagonal into ½-inch-thick pieces. Cut broccoli into bite-size florets. Halve fingerling potatoes lengthwise. Trim and thinly slice scallions.
2. Pat steak dry with paper towels and season generously on all sides with steak spice and salt. Heat a drizzle of oil in a medium pan over medium-high heat. Add steak and sear, turning occasionally, until browned all over, 4-8 minutes. Transfer steak to a baking sheet.
3. On a second baking sheet, toss carrots, broccoli and potatoes with a generous drizzle of oil, salt and pepper. Spread in a single layer.
4. Roast steak on the middle rack to desired doneness, 8-12 minutes. Transfer to a cutting board and let rest. Roast vegetables on the top rack until tender, 18-22 minutes.
5. While everything roasts, make the sauces: In a small bowl, combine scallions, sour cream, half the garlic powder, salt and pepper. In another small bowl, whisk together BBQ sauce, Worcestershire sauce, half the Dijon mustard and remaining garlic powder.
6. After vegetables have roasted 18-22 minutes, remove the sheet from the oven. Carefully push the vegetables together (still in a single layer) and sprinkle evenly with cheddar cheese. Return to the top rack and roast until cheese melts, 1-2 minutes more.
7. Thinly slice the rested steak against the grain. Divide the cheesy veggie jumble and sliced steak between plates. Dollop scallion sour cream over the vegetables and spoon the homemade BBQ sauce over the steak. Serve any extra sauce on the side.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute sirloin with ribeye, strip steak or flank steak. Adjust cooking time based on thickness and desired doneness.

Can I make this recipe dairy-free?

You can omit the cheddar cheese and use a dairy-free sour cream alternative. The dish will still be delicious.

How do I know when the steak is done?

Use a meat thermometer: 125°F for rare, 135°F for medium-rare, 145°F for medium. Remember that the steak will continue cooking slightly while resting.