Pan-Seared Grass-Fed Beef with Roasted Root Vegetables

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.

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

1. 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.
2. 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.
3. 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.
4. Step 4: Slice rested steak against the grain and serve alongside the roasted root vegetables, drizzling the garlic-lemon pan sauce over the top.