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Dinner recipe · from the recipe book

Garlic Herb Sirloin Roast with Zucchini and Barley

Rosemary-thyme crusted sirloin sliced over chewy barley, with caramelized onions and tender roasted zucchini in a garlicky pan dressing.

Garlic Herb Sirloin Roast with Zucchini and Barley

Ingredients

  • 1½ lb680 gTop sirloin steakpatted dry
  • 1 cup200 gPearl barley, dryrinsed
  • 3 cups720 gWater
  • 2½ medium500 gZucchinicut into 1-inch half-moons
  • 2 medium220 gYellow onioncut into thick wedges
  • 5 cloves15 gGarlicminced
  • 2½ tbsp36 gOlive oil
  • 1¾ tsp2 gDried rosemarycrumbled
  • 2 tsp2 gDried thyme
  • ¼ cup chopped15 gFresh parsleychopped
  • 1 tbsp15 gApple cider vinegar
  • ¾ tsp5 gSalt
  • ¾ tsp2 gBlack pepper

Steps

  1. Preheat the oven to 425°F (220°C).
  2. In a pot, bring the barley and the water to a boil, then cover and simmer 30–35 minutes until tender; drain any extra water.
  3. Meanwhile, stir together the garlic, the rosemary, the thyme and half the olive oil to make a garlic herb paste.
  4. Season the beef sirloin with half the salt and half the black pepper, then rub it all over with two-thirds of the garlic herb paste.
  5. On a large rimmed sheet pan, toss the zucchini and onion with the remaining olive oil, the remaining salt and the remaining black pepper, then push them to the edges and set the beef sirloin in the center.
  6. Roast 20–25 minutes, until the vegetables are browned and the beef reaches 145°F (63°C) in the center; rest the beef 5 minutes.
  7. Stir the cider vinegar and the remaining one-third of the garlic herb paste into the drained barley along with half the parsley.
  8. Slice the beef thinly against the grain and serve over the barley with the zucchini and onion, scattering on the remaining parsley and spooning over the pan juices.

Contains: Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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