Oven-Finished Sirloin with Clementine–Shallot Pan Sauce + Roasted Brussels Sprouts & Carrots
Pan-seared sirloin finished in the oven with a bright orange–shallot pan sauce (no mushrooms). Served with roasted Brussels sprouts—prime late-winter WA produce—and crisp-tender carrots.
Back to full listIngredients
- Simple Truth® Natural Grass Fed Angus Beef Top Sirloin Steak 8 oz (1 steak) $11.99 (sale)
- Fresh Brussels sprouts 12 oz, halved
- Carrots 8–10 oz, sliced on a bias
- Shallots 1 small (about 2 tbsp minced)
- Fresh mandarin clementines (Cuties) 2 (about 1/3 cup juice + some zest)
- Chicken broth 1/2 cup $1.99 (sale, Simple Truth Organic 32 oz)
- Butter 1 tbsp
- Olive oil 2 tbsp, divided
- Salt 1 tsp, divided
- Black pepper 1/2 tsp, divided
Instructions
- Oven (veg): Heat oven to 425°F. Toss Brussels sprouts and carrots with 1 1/2 tbsp olive oil, 1/2 tsp salt, and pepper. Roast 18–25 minutes, tossing once, until browned and tender.
- Sear steak (stove): Heat an oven-safe skillet over medium-high. Pat steak dry and season with 1/2 tsp salt + 1/4 tsp pepper. Add 1/2 tbsp oil and sear 3 minutes per side.
- Finish steak (oven): Move skillet to oven and cook 4–7 minutes to desired doneness (125–130°F for medium-rare; 135°F for medium). Rest steak on a plate 5–10 minutes.
- Pan sauce: Return skillet to medium heat. Add minced shallot and cook 30–60 seconds. Add 1/2 cup broth and 1/3 cup clementine juice; scrape browned bits. Simmer 2–3 minutes to reduce slightly. Off heat, whisk in 1 tbsp butter and a little clementine zest. Season to taste.
- Serve: Slice steak and spoon orange–shallot sauce over. Plate with roasted Brussels sprouts and carrots.
Health notes: Protein-rich with two veggies. Keep sodium in check by using low-sodium broth and salting to taste.
Drink pairing: WA Cabernet Franc (herbal, bright) or WA Grenache/Syrah blend. Citrus sauce also pairs nicely with a fuller-bodied Rosé if you have it.