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Pan-Seared Sirloin Steak with Spicy Baharat Sauce

Author: Maika
Tender top 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.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings 4
Course: Red Meat
Cuisine: North American, American, Mediterranean, Middle Eastern, North African
Keyword: 45 Minute Meal, Dinner, Easy, Egg Free, Gluten Free, Grain-Free, Main Meal, Quick, Quick and Easy, Sheet Pan, Spicy, Vegetables
Calories: 891.22kcal

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

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

MEDIUM RARE 130 degrees Fahrenheit (54 Celsius)
MEDIUM 140 degrees Fahrenheit (60 Celsius)
MEDIUM WELL 150 degrees Fahrenheit (66 Celsius)
WELL DONE 160 degrees Fahrenheit (71 Celsius)

Nutrition

Calories: 891.22kcal | Carbohydrates: 13.95g | Protein: 74.24g | Fat: 58.79g | Saturated Fat: 21.92g | Cholesterol: 193mg | Sodium: 1576.15mg | Fiber: 4.29g | Sugar: 5.33g
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