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Dinner recipe · from the recipe book

Garlic Herb Sirloin Sheet Pan with Broccoli

Juicy garlic-and-rosemary sirloin slices over crisp-edged broccoli, sweet bell peppers and golden russet potatoes, finished with bright lemon and parsley.

Garlic Herb Sirloin Sheet Pan with Broccoli

Ingredients

  • 1½ lb680 gTop sirloin steakpatted dry
  • 3 medium600 gRusset potatoescut into 3/4-inch cubes
  • 4⅓ cups florets400 gBroccolicut into florets
  • 2 medium240 gRed bell peppercut into 1-inch pieces
  • 1 medium120 gGreen bell peppercut into 1-inch pieces
  • 3 tbsp40 gOlive oil
  • 5 cloves15 gGarlicminced
  • 1¾ tsp2 gDried rosemarycrumbled
  • 2 tsp2 gDried thyme
  • 1 tsp6 gSalt
  • ¾ tsp2 gBlack pepper
  • ¼ cup chopped15 gFresh parsleychopped
  • 2 tbsp30 gLemon juice

Steps

  1. Take the beef sirloin out of the fridge 20 minutes before cooking. Preheat the oven to 425°F (220°C) and line a large sheet pan.
  2. Make the garlic herb mix: stir together the olive oil, garlic, rosemary, thyme, black pepper and salt in a small bowl.
  3. Toss the potatoes with one third of the garlic herb mix, spread them on the sheet pan and roast for 15 minutes.
  4. Meanwhile, toss the broccoli, red bell pepper and green bell pepper with another third of the garlic herb mix.
  5. Rub the remaining third of the garlic herb mix all over the beef sirloin.
  6. Stir the potatoes and push them to the edges, spread the broccoli, red bell pepper and green bell pepper around them, and set the beef sirloin in the center.
  7. Roast for 15 to 20 minutes, until the vegetables are tender and browned and the beef reaches 145°F (63°C) in the thickest part.
  8. Move the beef sirloin to a cutting board and rest it for at least 3 minutes, then slice it thinly against the grain.
  9. Drizzle the lemon juice over the vegetables, scatter the parsley over the beef and vegetables, and serve.

Allergens: none of the nine major allergens in the ingredients as written.

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

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