Sirloin Steak Provençal with Roasted Veggies & Garlic Aioli Recipe: A Hearty Family Favorite

Introduction – Why You’ll Love

Ah, the aroma of sizzling steak wafting through the kitchen takes me back to my childhood. I remember my family gathering around the table, excitement in the air as my mom brought out her famous Sirloin Steak Provençal with Roasted Veggies & Garlic Aioli. It wasn’t just a meal; it was a moment—a celebration of flavor and togetherness. Those tender veggies roasted to perfection, paired with a creamy aioli, made every bite a delight.

How I Discovered

I stumbled upon this recipe during a family reunion in Provence, sitting at a small bistro where the locals treated meals as art. The blend of simple ingredients worked miracles on my taste buds. Each dish was a testament to fresh produce and rich flavors, igniting my passion for cooking ever since.

Why It’s a Favorite Recipe

This delightful sirloin dish is not only comforting but incredibly easy to whip up on any busy weeknight. The roast veggies add a gorgeous color to your plate, while the garlic aioli elevates the whole experience. It truly is a crowd-pleaser and perfect for gatherings or a cozy dinner for two.

Key Features

• Quick and easy to prepare
• Utilizes simple ingredients you likely have on hand
• Balances perfect textures and flavors
• Family-friendly and versatile for any occasion

Ingredients

What You’ll Need

• 12 ounces Yukon Gold Potatoes
• 6 ounces Asparagus
• 14 ounces Sirloin Steak
• 2 Scallions
• 1 Red Onion
• 1 clove Garlic
• 2 tablespoons Mayonnaise
• 1 tablespoon Herbes de Provence
• 1 Beef Stock Concentrate
• 4 teaspoons Olive Oil
• 2 tablespoons Butter
• Salt
• Pepper

Chef Tip: Fresh herbs can brighten the flavor, so feel free to sprinkle in some extra thyme or parsley if you have it handy!

Equipment to Make

Must-Have Tools

• Baking sheet
• Large skillet
• Foil
• Cutting board
• Sharp knife

Optional but Helpful Tools

• Mixing bowl
• Fork for mashing
• Meat thermometer (to ensure perfect doneness)

How to Make

Directions

1. Adjust your oven rack to the top position and preheat your oven to 425°F (220°C). Wash and dry all your fresh produce.
2. Halve the Yukon Gold potatoes and cut them into ½-inch thick wedges.
3. Trim and discard the woody bottom ends from the asparagus, then cut them into 1-inch pieces.
4. Pat the sirloin steak dry with paper towels and season it generously with salt and pepper. Let it sit at room temperature until ready to cook.
5. Toss the potato wedges on one side of a baking sheet with a drizzle of olive oil, salt, and pepper. (For a larger batch, spread them across an entire sheet.)
6. Peel the garlic and place the clove in a small piece of foil. Drizzle with olive oil, season with salt and pepper, and cinch it into a packet to go on the sheet with the potatoes.
7. Roast the potatoes and garlic on the top rack for about 28-30 minutes, until everything is browned and tender.
8. After 18 minutes, remove the sheet from the oven. Carefully toss the asparagus on the empty side of the sheet with a drizzle of olive oil, salt, and pepper. Roast until tender and lightly browned (10-12 minutes more).
9. While the veggies are roasting, trim and thinly slice the scallions, separating the whites from the greens. Halve, peel, and mince the red onion until you have about 2 tablespoons (4 tablespoons for 4 servings; use extra as desired).
10. Next, pat the steak dry with paper towels again. In a large skillet over medium-high heat, add a drizzle of olive oil and the steak. Cook until browned on one side (about 3-6 minutes).
11. Flip the steak, reduce the heat to medium, and add 1 teaspoon of Herbes de Provence and 2 tablespoons of butter to the pan.
12. Carefully tilt the pan towards you and use a spoon to baste the steak with butter until it reaches your desired doneness (about 6-9 minutes more). Transfer the steak to a cutting board to rest, while leaving the butter in the pan.
13. In the same pan, add minced onion and cook, stirring until softened (about 3-4 minutes). Add scallion whites and continue to cook until they soften (1-2 minutes).
14. Stir in the beef stock concentrate with ¼ cup of water (⅓ cup for 4 servings), then bring to a simmer and cook until slightly thickened (2-3 minutes).
15. Carefully transfer the roasted garlic to a cutting board and mash it with a fork. In a small bowl, combine the mayonnaise with as much mashed garlic as you like, then season with salt and pepper.
16. Slice the steak against the grain and divide the tasty steak, roasted potatoes, and asparagus between plates. Stir any juices from the steak into the pan sauce, then drizzle it over the sliced steak. Garnish with scallion greens.
17. Serve with the creamy garlic aioli on the side for dipping.

For more delicious meat recipes, check out this delicious grilled flank steak recipe.

Tips & Troubleshooting

Common Mistakes to Avoid

• Beginner Warning: Don’t forget to rest the steak after cooking! This allows the juices to redistribute, making it so much more tender.
• Personal Chef Tip: For a more intense flavor, marinate the steak for a few hours before cooking with olive oil, garlic, and herbs.
• Quick Fix: If your garlic aioli is too thick, just whisk in a splash of water or lemon juice until it reaches your preferred consistency.

Serving & Presentation Ideas

• When to Serve: This dish is perfect for a cozy family dinner or impressing guests at a weekend gathering.
• How to Garnish: Fresh herbs like parsley or cilantro can brighten up the plate, while a sprinkle of lemon zest can add extra zest.
• Creative Plating Ideas: Arrange the steak slices on a wooden board with the roasted veggies around and serve the garlic aioli in a small bowl for dipping.

How to Store

• Storage Time: Ideally, enjoy leftovers within 3 days if stored in the fridge in an airtight container.
• Freezing Advice: If you want to freeze it, the steak can be frozen before cooking and stored for up to 3 months. Roasted veggies are best eaten fresh, but you can freeze them for soups or stews later.
• Creative Leftover Uses: Dice leftover steak and toss it in salads or sandwiches for a quick meal. The garlic aioli could also be used as a flavorful spread or dip for veggies.

Final Thoughts

I can’t wait for you to try this recipe—it truly deserves a spot on your family’s dinner table. Remember, cooking is all about sharing moments and flavors, so gather your loved ones and whip up this delightful Sirloin Steak Provençal with Roasted Veggies & Garlic Aioli. Let me know how yours turned out!

FAQs

Q1: What can I substitute for sirloin steak?
A: You can use ribeye or tenderloin for an equally delicious option; just adjust cooking times based on thickness.

Q2: Can I make garlic aioli without mayonnaise?
A: Absolutely! You can use plain yogurt or sour cream mixed with mashed garlic as a lighter alternative.

Q3: Is this recipe keto-friendly?
A: Yes! Simply omit the potatoes or substitute with cauliflower for a low-carb option.

Q4: How do I know if my steak is done?
A: You can use a meat thermometer; medium-rare steak should read about 135°F, while medium should be around 145°F.

More Resources

• Check out this easy beef stew recipe for another hearty dinner option.
• For more culinary inspiration, visit Serious Eats to dive deeper into cooking techniques and flavors!

Sirloin Steak Provençal with Roasted Veggies & Garlic Aioli

A comforting and easy-to-prepare dish featuring tender sirloin steak paired with roasted veggies and a creamy garlic aioli, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: French

Calories: 650

Ingredients Method Notes

Ingredients

  

For the Roasted Vegetables

• 12 ounces Yukon Gold Potatoes Cut into ½-inch thick wedges
• 6 ounces Asparagus Cut into 1-inch pieces
• 1 clove Garlic Wrapped in foil for roasting
• 4 teaspoons Olive Oil For tossing veggies
• Salt Salt To taste
• Pepper Pepper To taste

For the Sirloin Steak

• 14 ounces Sirloin Steak Pat dry before seasoning
• 2 tablespoons Butter For basting the steak
• 1 tablespoon Herbes de Provence To season the steak

For the Garlic Aioli

• 2 tablespoons Mayonnaise For the aioli

For Garnishing

• 2 Scallions Thinly sliced, separated into whites and greens
• 1 medium Red Onion Minced to about 2 tablespoons
• 1 each Beef Stock Concentrate To enhance the sauce

Method

 

Preparation

1. Adjust your oven rack to the top position and preheat your oven to 425°F (220°C). Wash and dry all your fresh produce.
2. Halve the Yukon Gold potatoes and cut them into ½-inch thick wedges.
3. Trim and discard the woody bottom ends from the asparagus, then cut them into 1-inch pieces.
4. Pat the sirloin steak dry with paper towels and season it generously with salt and pepper. Let it sit at room temperature until ready to cook.

Cooking the Veggies

1. Toss the potato wedges on one side of a baking sheet with a drizzle of olive oil, salt, and pepper.
2. Peel the garlic and place the clove in a small piece of foil. Drizzle with olive oil, season with salt and pepper, and cinch it into a packet to go on the sheet with the potatoes.
3. Roast the potatoes and garlic on the top rack for about 28-30 minutes, until everything is browned and tender.
4. After 18 minutes, carefully toss the asparagus on the empty side of the sheet with a drizzle of olive oil, salt, and pepper. Roast until tender and lightly browned (10-12 minutes more).

Cooking the Steak

1. In a large skillet over medium-high heat, add a drizzle of olive oil and the steak. Cook until browned on one side (about 3-6 minutes).
2. Flip the steak, reduce the heat to medium, and add 1 teaspoon of Herbes de Provence and 2 tablespoons of butter to the pan.
3. Baste the steak with butter until it reaches your desired doneness (about 6-9 minutes more). Transfer the steak to a cutting board to rest.

Making the Aioli

1. Carefully transfer the roasted garlic to a cutting board and mash it with a fork. In a small bowl, combine the mayonnaise with as much mashed garlic as you like, then season with salt and pepper.

Final Steps

1. Slice the steak against the grain and divide the steak, roasted potatoes, and asparagus between plates.
2. Serve with the creamy garlic aioli on the side for dipping. Garnish with scallion greens.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. To freeze, the steak can be frozen before cooking and stored for up to 3 months.