Pan-Seared Beef Sirloin with Roasted Brussels Sprouts and Carrots
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 (whole30, gluten free) ready in about 40 minutes pairs divided olive oil, divided sea salt, divided black pepper 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 weekly meal plan and pairs well with a quick salad or grain on the side. 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.
Ingredients
- 1 lb (2 steaks, about 1/2 inch thick) beef sirloin steak
- 3 tbsp, divided olive oil
- 1 tsp, divided sea salt
- 1/2 tsp, divided black pepper
- 3 cups (about 300g) Brussels sprouts, halved
- 3 medium carrots, peeled and cut into 2-inch sticks
- 1/2 tsp garlic powder
- 4 sprigs fresh thyme sprigs
Instructions
- 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.
- 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.
- 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.
- Step 4: Remove steaks from skillet and let rest for 5 minutes to retain juices.
- Step 5: Plate steaks alongside the roasted Brussels sprouts and carrots, garnish with 4 fresh thyme sprigs for aroma and presentation.
Frequently asked questions
How long does Pan-Seared Beef Sirloin with Roasted Brussels Sprouts and Carrots take to make?
Total time is about 40 minutes (10 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Pan-Seared Beef Sirloin with Roasted Brussels Sprouts and Carrots?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep divided olive oil from drying out.
Can I substitute ingredients in Pan-Seared Beef Sirloin with Roasted Brussels Sprouts and Carrots?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Pan-Seared Beef Sirloin with Roasted Brussels Sprouts and Carrots for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Pan-Seared Beef Sirloin with Roasted Brussels Sprouts and Carrots whole30?
Yes — this recipe is tagged whole30, gluten free, dairy free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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