Pan-Seared Grass-Fed Beef with Roasted Root Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

A hearty paleo dish featuring tender pan-seared grass-fed beef paired with a medley of caramelized roasted root vegetables. This American-inspired paleo recipe (gluten free), ready in about 55 minutes, pairs grass-fed beef sirloin steak, carrot, parsnip for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 calories and feeds 2, so it slots cleanly into a paleo week and pairs well with roasted root vegetables or a leafy 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: 15 min Cook: 40 min Serves 2 American cuisine 650 cal/serving

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Ingredients

12 oz grass-fed beef sirloin steak
2 medium, peeled and cut into 1/2-inch chunks carrot
2 medium, peeled and cut into 1/2-inch chunks parsnip
1 medium, peeled and cubed sweet potato
4, minced garlic cloves
2 tsp, chopped fresh rosemary
3 tbsp olive oil
1 tsp sea salt
1/2 tsp black pepper
1 tbsp lemon juice

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Instructions

Step 1: Preheat oven to 425°F. Toss 2 peeled and chunked carrots, 2 peeled and chunked parsnips, and 1 peeled and cubed medium sweet potato with 2 tbsp olive oil, 1 tsp sea salt, 1/2 tsp black pepper, and 1 tsp chopped fresh rosemary. Spread evenly on a baking sheet and roast for 30-35 minutes, turning halfway, until tender and caramelized.
Step 2: While vegetables roast, heat 1 tbsp olive oil in a large skillet over medium-high heat. Season 12 oz grass-fed beef sirloin steak with 1/2 tsp sea salt, 1/4 tsp black pepper, and 1 tsp chopped rosemary. Add steak to the skillet and sear for 4 minutes per side for medium-rare, adjusting time to desired doneness.
Step 3: Remove steak from skillet and let rest for 5 minutes. In the same skillet, add 4 minced garlic cloves and sauté for 30 seconds until fragrant, scraping up browned bits. Remove from heat and stir in 1 tbsp fresh lemon juice.
Step 4: Slice rested steak against the grain and serve alongside the roasted root vegetables, drizzling the garlic-lemon pan sauce over the top.

Frequently asked questions

How long does Pan-Seared Grass-Fed Beef with Roasted Root Vegetables take to make?

Total time is about 55 minutes (15 min prep + 40 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 Grass-Fed Beef with Roasted Root Vegetables?

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 grass-fed beef sirloin steak from drying out.

Can I substitute ingredients in Pan-Seared Grass-Fed Beef with Roasted Root Vegetables?

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 Grass-Fed Beef with Roasted Root Vegetables 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 Grass-Fed Beef with Roasted Root Vegetables paleo?

Yes — this recipe is tagged paleo, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.