Pan-Seared Beef Sirloin with Roasted Brussels Sprouts and Carrots

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender sirloin steak pan-seared to medium-rare paired with caramelized roasted Brussels sprouts and carrots for a hearty Whole30 dinner. This American-inspired beef recipe (whole30, gluten free), ready in about 40 minutes, pairs beef sirloin steak, olive oil, sea salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 2, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 30 min Serves 2 American cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Toss 3 cups halved Brussels sprouts and 3 medium peeled carrot sticks with 2 tbsp olive oil, 1/2 tsp sea salt, 1/4 tsp black pepper, and 1/2 tsp garlic powder on a rimmed baking sheet. Spread evenly and roast for 25 minutes, shaking halfway through until vegetables are browned and tender.
  2. Step 2: While vegetables roast, pat dry 1 lb beef sirloin steaks with paper towels. Season both sides with 1/2 tsp sea salt and 1/4 tsp black pepper.
  3. Step 3: Heat 1 tbsp olive oil in a large cast iron skillet over medium-high heat until shimmering. Add steaks and sear for 3-4 minutes per side for medium-rare doneness, or cook longer to desired doneness.
  4. Step 4: Remove steaks from skillet and let rest for 5 minutes to retain juices.
  5. Step 5: Plate steaks alongside the roasted Brussels sprouts and carrots, garnish with 4 fresh thyme sprigs for aroma and presentation.

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