Rosemary Garlic Sirloin Steak with Roast Vegetables

Fire up the grill because Amy Slater has a tastebud tingling recipe for you to try! Rosemary Garlic Sirloin Steak paired perfectly with a roasted veggie combination that is sure to satisfy your family. 

Amy’s recipes fuel families with nutritionally packed ingredients while making prep and cooking accessible in our busy lives. Ensuring your family meets their nutritional needs can be something other than another full-time job – It can be a fun adventure for the whole family! With some creative thinking, planning, and help from Amy, you will soon see and feel the difference that fueled-focused family eating will bring.

Rosemary Garlic Sirloin Steak with Roast Vegetables

Recipe By: Amy Slater | December 2022 Featured Chef

USWM Shopping List: Large Top Sirloin

Steak Ingredients

Marinade: 

• 2 tsp black pepper
• 2 tsp cumin
• ¼ cup olive oil
• ⅓ cup fresh orange juice
• 2 Tbsp fresh lemon juice 
• 2 Tbsp balsamic vinegar
• 2 Tbsp fresh rosemary needles
• 1.5 pounds US Wellness Meats Large Top Sirloin

Steak Instructions

1. Blend all ingredients together in a high speed blender.
2. Pour marinade over the steaks and marinate overnight.
3. Grill at 400F until you reach your desired doneness by temperature not appearance. 

* Tips on cooking! Grass finished steaks will cook 30% faster than conventional beef because this meat is leaner than conventional meat. Grass finished cows at US Wellness Meats are outside 100% of their lives foraging for food and moving freely which increases their lean mass. Let the steak sit out for 30 minutes prior to grilling. Pull the meat off when it hits 128F for medium rare and 135F for medium doneness, then let it sit for 5 min until it reaches an internal temperature of 140F. 

How to reheat the steak – reheat slowly in a pan with sufficient butter.

Roasted Vegetables Inspiration

Choose your favorites: Tri-colored carrots, parsnips, beets, onions, rutabaga, turnips, garlic are some of my favorite. Toss the peeled and chopped vegetables in avocado or olive oil, sea salt, pepper, rosemary, oregano, thyme or anything you prefer.

Roast on a parchment lined baking sheet at 400F for 30 min. 

 

The Why?

As busy moms, we need big bang for our buck kind of meals. When it comes to dinner meal prep, I highly value meals that nourish my family, are time efficient, easy to make and will stretch to more than one meal. A big pan of roast vegetables along with a marinated steak meets nutrient needs, energy needs AND leaves everyone feeling great and balanced. Here is a little bit more about nutrients that I know will leave you nodding your head and making this simple meal for your family as well!

Nutrivore tells us that grass-fed beef striploin is particularly rich in coQ10, protein, vitamin B12, vitamin B3, taurine, zinc and vitamin B6. A 3.5 ounce serving of striploin contains 25% DV of zinc. This is excellent as zinc is an essential mineral that plays a role in things like immune system health, reproduction, DNA synthesis, wound healing and acts on regulating the activity of many other nutrients! Zinc has much greater bioavailability in animal products than in plants. Did you know that zinc deficiency is associated with loss of taste and smell! Grass-fed Beef Striploin is an excellent source of protein, at 20.9 grams per 3.5 ounce serving. Protein is extremely important with its molecules performing most of the functions of life. Optimal protein intake for most people is in the range of 1.2 to 1.8 grams per kilogram bodyweight, with very active people likely needing even more. 

 

A nourishing meal of grass-fed steak will pack a huge punch in your nutrient and protein needs for the day!

 

Follow along with more of Amy’s recipes on the Discover Blog.

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