Roasting your meat and vegetables all in one pan makes for an easy, complete steak dinner with little clean up. Greek salad dressing is a smart shortcut to add instant flavour oomph.
12 oz (375 g) Beef Top Sirloin Grilling Steak, about 1 inch (2.5 cm) thick
3 potatoes (unpeeled), cut into 1-inch (2.5 cm) pieces
2 cups (500 mL) cherry or grape tomatoes
3 tbsp (45 mL) vinaigrette-style Greek salad dressing
Dried oregano and thyme leaves (optional)
Canola or sunflower oil
2 cups (500 mL) baby arugula
¼ cup (50 mL) crumbled feta cheese
1. Cut steak into 4 equal pieces if necessary. Pat steaks dry with paper towel. Combine potatoes and tomatoes in a bowl. Taste salad dressing and if not highly seasoned, whisk in oregano and thyme to taste.
2. Brush steaks all over with dressing and place on a generously oiled large rimmed baking sheet, spacing pieces apart. Pour remaining dressing over vegetables and toss to coat. Spoon potatoes and tomatoes onto the baking sheet around beef.
3. Roast in preheated 400°F oven for 15 minutes. Flip steaks over and stir the vegetables. Rotate baking sheet, then roast for 15 to 20 minutes or until a digital instant-read thermometer inserted sideways into steaks reads 145°F (63°C) for medium-rare (or 160°F/71°C for medium, or 177°F/77°C for well-done) and potatoes are tender. Transfer steaks to a cutting board and let rest for 5 minutes. Stir arugula and feta in with the vegetables. Serve steaks with the roasted vegetables on the side.
Shake or whisk the dressing well before measuring to make sure it’s evenly blended.
If your steaks are thin, you may want to remove them from the oven after 15 minutes, when you stir the vegetables.