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👩🍳 Cook mode
Lunch
Grilled Top Sirloin with Roasted Potatoes and Corn Salad
⏱ Prep: 20 min
🍳 Cook: 35 min
Servings: 5
780 kcal / serving
Servings: 5
780 kcal / serving
Nutrition per Serving
48g
Protein
7g
Fiber
🧺 Ingredients
5
Recipe base is 5 servings. Adjust to scale ingredients and cost.
- 1 1.2 kg top sirloin steak
- 1 1.5 kg potatoes
- 1 4 cups fresh corn kernels (from about 5 ears)
- 1 2 cups, halved cherry tomatoes
- 1 1 small, finely chopped red onion
- 1 6 tablespoons, divided olive oil
- 1 2 tablespoons butter
- 1 3 tablespoons, chopped fresh parsley
- 1 2 tablespoons lemon juice
- 1 1.5 teaspoons salt
- 1 1 teaspoon black pepper
- 1 1 teaspoon garlic powder
Instructions
👩🍳 Cook mode
1. Preheat oven to 425°F (220°C). Cut potatoes into bite-sized cubes, toss with 3 tablespoons olive oil, 0.5 teaspoon salt, 0.5 teaspoon pepper, and 0.5 teaspoon garlic powder. Spread on a baking sheet and roast for 30–35 minutes until golden and crisp.
2. While potatoes roast, season the sirloin with remaining salt, pepper, and garlic powder. Heat a grill or grill pan to medium-high.
3. Grill steaks for 4–5 minutes per side, or until desired doneness. Rest 5–10 minutes before slicing.
4. In a skillet, heat 1 tablespoon olive oil and butter over medium heat. Add corn kernels and sauté 4–5 minutes until slightly caramelized. Remove from heat.
5. In a large bowl, combine cooked corn, cherry tomatoes, and red onion. Toss with lemon juice, remaining olive oil, and chopped parsley.
6. Serve sliced sirloin with roasted potatoes and a generous scoop of corn salad on each plate.
2. While potatoes roast, season the sirloin with remaining salt, pepper, and garlic powder. Heat a grill or grill pan to medium-high.
3. Grill steaks for 4–5 minutes per side, or until desired doneness. Rest 5–10 minutes before slicing.
4. In a skillet, heat 1 tablespoon olive oil and butter over medium heat. Add corn kernels and sauté 4–5 minutes until slightly caramelized. Remove from heat.
5. In a large bowl, combine cooked corn, cherry tomatoes, and red onion. Toss with lemon juice, remaining olive oil, and chopped parsley.
6. Serve sliced sirloin with roasted potatoes and a generous scoop of corn salad on each plate.