Tender pan-seared sirloin steak seared to perfection, then topped with a spicy onion gravy spiced with a smoky, fragrant Middle-Eastern Baharat seasoning with hints of cumin, cardamom, and nutmeg served with a side of roasted vegetables tossed with grated pecorino and fresh rosemary.
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Steak and Potatoes Meal
This Middle Eastern-inspired Pan-Seared Sirloin Steak with Spicy Baharat Sauce recipe—is a robust and delicious twist on a classic steak and potatoes meal. It brings bold and aromatic spices of the region to your weeknight dinner table.
Perfect for those seeking a protein-packed, quick, and easy meal that promises restaurant-quality results without the hassle. The succulent sirloin steak is seared in salt crystals, creating a mouthwatering crust that locks in the juiciness, while the Spicy Baharat Sauce made with crushed Calabrian chili peppers adds a tantalizing kick of warmth and complexity.
On top of that, don't forget the simple roasted vegetables recipe that is tossed in finely grated Italian cheese and fresh rosemary. Make your weeknight dining experience impressive with a recipe that combines simplicity and sophistication effortlessly.
Try These Restaurant-Quality Recipes:
- Baked Cajun Honey Mustard Salmon Cauliflower Steaks and Potatoes
- Turmeric Herved Tofu with Roasted Vegetable Israeli Couscous and Basil
- Easy Roasted Curry Spatchcocked Chicken and Vegetables
Ingredients
To begin with, season top sirloin steaks with a generous amount of salt and ground black pepper. Then, sear the steaks in a frying pan in avocado oil. While the steaks sear, roast the vegetables by combining Dutch yellow potatoes, carrots, and broccoli with kosher salt, ground black pepper, and avocado oil in the oven.
Once the steaks are seared and cooked to the desired temperature, allow them to rest on the side. Make the base for the sauce in the same pan by sweating shallots, garlic, and fresh rosemary.
Then add the Baharat seasoning, crushed fire-roasted tomatoes, and crushed Calabrian peppers and cook down to a paste. Then deglaze with vegetable broth and season with salt. When the roasted vegetables are done, toss them with grated pecorino cheese and fresh chopped rosemary.
Plate the cheesy roasted vegetables, slice and plate the beef, and top with the sauce.
See the Pan-Seared Sirloin Steak recipe card for quantities.
Instructions
Follow the instructions and cooking tips below using the step-by-step picture guide.
When placing the mixed vegetables on the sheet pan, lay the potatoes facing down to help create a nice crust while they roast.
Season the steaks generously with salt and pepper to prevent loss during the searing process.
The flavor of steak comes not only from the salt but also from the caramelization of the protein when searing the meat, called a Maillard reaction. Also, ensure you sear all sides of the steak and not create burnt bits in the pan by keeping the heat just below medium-high.
The leftover caramelized (not burnt) fat, protein, and blood in the pan is called fond, and you will use this to color and boost the flavor of the sauce base.
Add the spice blend to the dry pan and allow the spices to toast to boost flavor.
Cooking the tomato mixture into a paste will change the color and deepen the flavor.
Add just enough broth to create a thick sauce; you will know it is ready when you scratch the bottom of the pan with the wooden spoon, and it does not come back together quickly.
When the roasted vegetables are done, toss them in the grated cheese and chopped rosemary, elevating these vegetables to a new level.
Common Pan-Seared Sirloin Steak Temperatures
Rare to Medium Rare - No higher than 130 degrees Fahrenheit
Medium to Medium Well - No higher than 150 degrees Fahrenheit
Cooking Times Chart
This chart provides a quick reference for grilling times and characteristics of popular steak cuts. Here, it is organized by grilling times minutes per side, with internal temperatures:
| Steak Cuts | Size and Texture | Medium-Rare 130°F | Medium 135°F | Well-Done 160°F |
| Churrasco (Skirt Steak) | Larger, thicker, and fibrous | 2-3 | 3-4 | 5-6 |
| Flank Steak | Thin and flavorful | 5-6 | 6-7 | 8-9 |
| Top Sirloin Steak | Larger, thicker, and fibrous | 4-5 | 5-6 °F | 7-8 °F |
| NY Strip Steak | Well-marbled and tender | 4-5 | 5-6 | 7-8 |
Busy Folks - Become a better home cook with cooking tips to help you cook more efficiently on Cook's Notebook tab. In addition, some related detailed steps can be found there.
Substitutions
Dairy Free
- Fresh Grated Pecorino Cheese - Use nutritional yeast flakes for that depth of umami to elevate the flavor of the roasted vegetables.
Gluten-Free
- This is already a gluten-free steak recipe.
Vegetarian
- Top Sirloin Steaks - Use meaty textured mushrooms like fresh portobello or shredded oyster mushrooms. Or a mixture of mushrooms. Just season with salt and pepper and brown them. Keep them in the pan, add the shallots, and follow the recipe from there. To quickly cook mushrooms, add them to a hot pan, cover for at least five minutes, then uncover and let the moisture evaporate to create browning; do not stir.
Convenience
- Oven-Roasted Vegetables - Don't want to use an oven? Try using the air fryer with the Quick 5 Vegetable Medley recipe.
- Fresh Grated Pecorino Cheese - The flavor will differ, but try grated cheese from the dry goods sections.
- Avocado Oil - Use olive oil.
- Shallots - Don't have any? Use finely diced red, white, or yellow onions that you already have.
- Minced Garlic - Try garlic paste.
- Fresh Rosemary - Use one teaspoon of dried rosemary for every two springs chopped.
- Crushed Calabrian Pepper - Try harissa paste, chopped jarred Thai chili peppers, or red pepper flakes.
Change Heat Level - Modify the pan-seared sirloin steak recipe's heat level to your liking and learn more about the Scoville Scale and Chili Pairings.
Variations
Different Meat - Try this recipe with pan-seared lamb steaks, flank steak, or skinless chicken thighs.
Equipment
- Oven - Used for roasting the vegetables. Try using the air fryer with the Quick 5 Vegetable Medley recipe.
- Frying Pan - To sear the steaks and make the sauce. I used the All-Clad D3 3-Ply Stainless Steel 12-inch Fry Pan to develop this recipe. Non-stick pans tend to take longer to heat, so your steaks will take longer to sear. For better results, use a stainless steel or carbon steel frying pan.
- Meat Thermometer - This is a great tool to ensure your steaks are cooked to the desired temperature. I used my ThermoPro Wireless Monitoring Meat Thermometer to keep track and cook to the desired temperature. For completely wireless probes, use the highly-rated ThermoPro TempSpike.
- Large Mixing Bowl - Used to toss the roasted vegetables to season and mix it with the grated cheese and rosemary later in the recipe. Try and invest in the highly-rated and trusted OXO Good Grips 3-Piece Stainless Steel Mixing Bowl Set.
- Parchment Paper or Silicone Liner - Used for easy cleanup when using the sheet pan. I used a generic French Silpat from the Amazon Basics line for this recipe. These silicone liners are great for easy to clean with less waste.
- Sheet Pan - For roasting the vegetables. Looking for a sheet pan? You can't go wrong with the highly-rated Nordic Ware Natural Aluminum Commercial Baker's Half-Sheet Pan if you need a sheet pan.
Kitchen Must Haves - Find other tools I use here.
Storage
- Refrigerator - To store in the fridge, you can place the steaks, sauce, and roasted vegetables in a shallow 2-inch container to cool down quickly. Then, store it in an airtight container. As a result, the meal will last up to two days.
- Freezer - Follow the refrigeration process mentioned above. Then, place it in the freezer in a labeled, airtight container.
Air Tight Food Containers - I use Glass Food Storage Containers with a plastic clipping lid to store food. For example, I always suggest glass storage containers since you can microwave them and hold food without staining the container, and the glass keeps them at a more stable temperature, which keeps the food fresher longer.
Cooking Tip
Dry Equals Crusty - For a perfect sear on your steak, ensure the meat is thoroughly pat-dried with paper towels before placing it in a hot pan—this helps achieve a golden crust.
Take it further, pat dry the steak, and place it on a wire rack tray for a couple of days. Additionally, allow the steak to rest for a few minutes after cooking to allow the juices to redistribute, ensuring a juicy and flavorful result when you slice into your perfectly cooked steak.
Remember also that high heat to sear your steak doesn't mean it will lock in the juices. It will just rush out of the other end, so lower the heat a bit.
Frequently Asked Questions
Baharat spice mix, a Middle Eastern spice blend, typically includes a mix of aromatic spices such as cumin, coriander, paprika, black pepper, cinnamon, cloves, and nutmeg. In addition, Baharat is an Arabic word for spices.
You'll find this all-purpose spice blend in Middle Eastern Cuisine, from lamb, fish, and beef to chicken dishes.
Red Meat Recipes
Looking for other red-meat recipes like this? Try these:
- How to Make Easy Bacon Potato Leek Chowder | Creamy Comfort
- Bold and Spicy Caribbean Beef Noodle Soup Recipe Twist
- Instant Pot Spicy Beef Barley Stew: Hearty Comfort
- Easy 15-Minute Marinade for Beef Kabobs
Quick and Easy Recipes
Looking for other quick and easy recipes like this? Try these:
- Quick Chickpea and Egg Skillet: Easy Mediterranean Meal
- How to Make Easy Béchamel Sauce | With Garlic and Onion
- How to Make Multigrain Rice | Purple Rice Recipe
- Grilled Beef Skewers with Djon Djon (Black Mushroom) Rice
Video
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📖 Recipe
Pan-Seared Sirloin Steak with Spicy Baharat Sauce
Ingredients
Sirloin Steaks
- 4 8-ounce top sirloin steaks
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 tablespoon avocado oil
Roasted Vegetables
- 6 baby Dutch yellow potatoes halved
- 3 medium carrots peeled, 1-inch diagonal slices
- 3 cups broccoli and cauliflower florets
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 tablespoon avocado oil
- 2 tablespoons of grated pecorino cheese
Thick Spicy Baharat Sauce
- 2 shallots finely chopped
- 3 garlic cloves minced
- 2 sprigs of rosemary chopped fine
- 1 tablespoon Baharat seasoning
- ¼ cup crushed fire-roasted tomatoes
- 1 tablespoon crushed Calabrian peppers
- ½ cup vegetable broth
- ½ teaspoon kosher salt
Equipment
- Oven
- Parchment Paper or Silicone Liner
Instructions
- Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- Set the Oven: Preheat the oven to 425 degrees Fahrenheit.
- Prepare the Steaks: Pat dry the steaks with paper towels on a cutting board for raw meat. Then, season with salt and pepper on all sides.
- Cook the Steaks: In a frying pan, on medium heat, heat the oil, then add the steak right before it smokes. Sear continuously on all sides for one minute until it reaches the desired temperature. Then, remove them and rest them in a warm area before cutting.
- Prepare the Vegetables: Combine the potatoes, broccoli, carrots, salt, pepper, and oil in a large mixing bowl and toss. Then, spread the vegetables evenly on a parchment paper layered sheet pan and roast for 20 minutes, tossing halfway through.
- Make the Sauce: In the same frying pan on medium-high heat, cook the chopped shallots until tender. Then add the garlic and half of the rosemary and cook until the garlic is tender.
- Add the Baharat spice blend and toast for 15 seconds, constantly stirring. Then, add the crushed tomatoes and chili peppers and cook into a thick paste while consistently stirring to prevent burning.
- Add the vegetable broth, combine well, taste it for salt, and season it accordingly.
- Finish the Roasted Vegetables: Put roasted vegetables in a large, clean mixing bowl and toss with the grated cheese and chopped rosemary.
- Plate Up: Plate up the vegetables and garnish with chopped rosemary. Slice the steaks thin on a cutting board and place them cascading next to the vegetables. Spoon the sauce over the steak.
Video
Notes
Nutrition
Food Safety
- Do not use the same utensils on cooked food that previously touched raw meat to prevent foodborne illness from contaminated uncooked meats.
- Wash hands after touching raw meat to prevent cross-contamination.
- Don't leave food at room temperature for extended periods; this can breed bacteria.
- Never leave cooking food unattended to prevent burns and fires.
- Use oils with a high smoke point to avoid harmful compounds.
- Always have good ventilation when using a gas stove to prevent carbon monoxide poisoning.
See more guidelines at USDA.gov.
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