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Recipe details
Oven-Roasted Beef with Carrots and Onion
A one-pan dinner featuring tender oven-roasted beef steak with sweet roasted carrots and onion.
≈ 134 kcal/100 g · ≈ 709 kcal/serving
47 minMediumOther
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
boneless beef top sirloin steak230 g
carrots, cut into batons160 g
red onion, cut into wedges100 g
olive oil20 ml
Dijon mustard15 g
dried rosemary1 g
kosher salt3 g
black pepper1 g
Cookware and utensils
Small rimmed sheet pan
Parchment paper
Chef’s knife
Cutting board
Meat thermometer
Directions
01
Heat the oven to 425°F / 220°C and line a small sheet pan with parchment.
Products
No products at this step
Action
Preheat and line
Time
8 min
Temperature
425°F / 220°C
02
Toss the carrots and onion with half the olive oil, rosemary, half the salt, and half the pepper.
Products
carrots, cut into batons — 160 g; red onion, cut into wedges — 100 g; olive oil — 20 ml; dried rosemary — 1 g; kosher salt — 3 g; black pepper — 1 g
Action
Toss
Time
3 min
Temperature
Room temperature
03
Spread the vegetables on the prepared pan.
Products
carrots, cut into batons — 160 g; red onion, cut into wedges — 100 g
Action
Spread
Time
1 min
Temperature
Room temperature
04
Roast the vegetables for 15 minutes.
Products
carrots, cut into batons — 160 g; red onion, cut into wedges — 100 g
Action
Roast
Time
15 min
Temperature
425°F / 220°C
05
Brush the beef steak with Dijon mustard and the remaining olive oil.
Products
boneless beef top sirloin steak — 230 g; Dijon mustard — 15 g; olive oil — 20 ml
Action
Brush
Time
2 min
Temperature
Room temperature
06
Season the steak with the remaining salt and pepper.
Products
boneless beef top sirloin steak — 230 g; kosher salt — 3 g; black pepper — 1 g
Action
Season
Time
1 min
Temperature
Room temperature
07
Place the steak among the vegetables on the pan.
Products
boneless beef top sirloin steak — 230 g; carrots, cut into batons — 160 g; red onion, cut into wedges — 100 g
Action
Place
Time
1 min
Temperature
Room temperature
08
Roast the steak and vegetables for 12 minutes.
Products
boneless beef top sirloin steak — 230 g; carrots, cut into batons — 160 g; red onion, cut into wedges — 100 g
Action
Roast
Time
12 min
Temperature
425°F / 220°C; beef at least 145°F / 63°C internally
09
Rest the roasted beef for 5 minutes before slicing.
Products
boneless beef top sirloin steak — 230 g
Action
Rest
Time
5 min
Temperature
At least 145°F / 63°C internal temperature
10
Slice the beef and serve it with the roasted vegetables.
Products
boneless beef top sirloin steak — 230 g; carrots, cut into batons — 160 g; red onion, cut into wedges — 100 g
Action
Slice and serve
Time
1 min
Temperature
Hot
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
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