Steak with Roasted Vegetables
A thick sirloin steak served with a full tray of roasted seasonal vegetables — simple, satisfying paleo eating. Bringing the steak to room temperature before it hits the pan is what lets it cook evenly all the way through, rather than staying cold in the centre while the outside chars.
Ingredients
Instructions
Toss all vegetables with half the olive oil and oregano, season well.
Roast at 200C for 30 minutes until golden.
Bring steaks to room temperature 30 minutes before cooking.
Season generously with coarse salt and black pepper.
Heat a cast iron pan until smoking.
Sear steaks 3 minutes each side for medium rare.
Rest 5 minutes.
Serve steaks over roasted vegetables.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.