Stovetop Seared Top Sirloin with Dijon–Parsley Pan Sauce + Oven-Roasted Beets & Carrots

A quick, high-flavor steak dinner that’s not fajita-style and not another mushroom-onion pan sauce: seared top sirloin with a punchy mustard–parsley pan sauce, plus roasted beets & carrots (great late-winter WA produce).

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Ingredients

Simple Truth® Natural Grass Fed Angus Beef Top Sirloin Steak 8 oz (1 steak; serves 2 with sides) $11.99 (sale)
Organic Red Beets 12 oz, peeled and cut into 1-inch wedges $3.99 (reg)
Carrots 10 oz, cut into 3-inch batons (or thick coins) $1.69/lb (reg)
Garlic 2 cloves, smashed $1.50 (reg)
Parsley 1/2 bunch, finely chopped (about 1/3 cup) $1.69 (reg)
Pompeii® Lemon Juice 1 1/2 tbsp $2.99 (reg)
Dijon mustard 1 1/2 tbsp
Chicken broth 1/3 cup $1.99 (sale, Simple Truth Organic 32 oz)
Olive oil 2 tbsp, divided
Butter (optional) 1 tbsp
Salt 1 tsp, divided (plus more to taste)
Black pepper 1/2 tsp (plus more to taste)

Instructions

Oven (veg): Heat oven to 425°F. Toss beets (12 oz) and carrots (10 oz) with 1 1/2 tbsp olive oil, 1/2 tsp salt, pepper, and 2 smashed garlic cloves. Roast 25–35 min, tossing once, until tender and browned at edges.
Steak prep: Pat the 8 oz top sirloin very dry. Season all over with 1/2 tsp salt and 1/2 tsp pepper. Let sit at room temp while veggies finish (10–15 min).
Sear (stove): Heat a skillet (cast iron preferred) over medium-high until very hot. Add 1/2 tbsp olive oil. Sear steak 3–4 min per side for medium-rare/medium (adjust for thickness). Transfer to a plate and rest 5–10 min.
Pan sauce: Reduce heat to medium. Add 1/3 cup chicken broth and scrape up browned bits. Whisk in 1 1/2 tbsp Dijon and 1 1/2 tbsp lemon juice. Simmer 30–60 sec. Whisk in 1 tbsp butter (optional) to gloss the sauce.
Finish: Stir in chopped parsley. Taste and adjust salt/pepper.
Serve: Slice steak against the grain. Plate with roasted beets & carrots and spoon mustard–parsley sauce over the steak.

Health notes: ~650–850 kcal per serving depending on oil/butter. High protein; beets/carrots add fiber and micronutrients. Keep it lighter by using 1 tsp butter (or none) and more veggies vs. steak.

Drink pairing: WA Syrah (pepper + savory) or WA Cabernet Sauvignon (structure for steak). If you want lighter, a WA Merlot also works nicely with beets’ sweetness.

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