Sirloin and Roasted Vegetables
With its deliciously pure taste and lean, flavorful texture, grass-fed beef is a natural choice for healthy omega-3 essential fatty acids. Grass-fed beef takes less time to cook than grain-fed beef because it is leaner and lower in fat. So, pay close attention to your cooking times and watch that your beef does not overcook. Stovetop cooking is perfect for grass-fed beef, because you have more control over the temperature than on the grill.
- 1 pound boneless grass-fed beef sirloin steak Add to list
- 1 medium eggplant, cut crosswise into 1-inch thick slices Add to list
- 8 large mushrooms Add to list
- 1 medium onion, cut lengthwise into 8 wedges Add to list
- 1 medium red, yellow or green bell pepper, cut into 1-inch wide strips Add to list
- 1 medium zucchini, cut crosswise into 1-inch thick slices Add to list
- 1 1/2 tablespoons olive oil Add to list
- 1 tablespoon balsamic vinegar Add to list
- 1 clove garlic, minced Add to list
- 3/4 teaspoon dried rosemary leaves, crushed Add to list
- Salt and freshly ground black pepper Add to list
Heat oven to 425° F. Place vegetables in shallow roasting pan. Combine oil, vinegar, garlic and dried rosemary in small bowl. Drizzle over vegetables and stir to coat. Sprinkle with salt and pepper, as desired. Roast for 25 minutes or until tender, stirring once. Cool slightly.
Heat large nonstick skillet over medium heat until hot. Place steaks in skillet. Cook top-loin steaks 12 to 15 minutes (tenderloin steaks 10 to 13 minutes) for medium rare to medium doneness, turning occasionally. Remove and let stand for 5 minutes.
Carve steaks into thin slices. Arrange beef and vegetables evenly on individual plates. Serve with brown rice.
Source: Sound Consumer, January 2005
Recipe by California State University's Grass-fed Beef Educational Project
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