Pan-Seared Top Sirloin with Chimichurri, Roasted Veggies, and Brown Rice

Looking for a well-balanced, flavorful dinner? This Pan-Seared Top Sirloin with Chimichurri is everything you want - juicy steak, vibrant roasted veggies, and hearty brown rice. The star of the show? The chimichurri sauce. Its fresh, tangy, herby flavor pairs perfectly with the richness of the sirloin. Healthy, satisfying, and ready to impress, this dish works equally well for a solo meal or a dinner party.

Ingredients (Serves 1-2):

Steak:

• 1 top sirloin steak (1–1.5 inches thick)

• 2 tbsp olive oil

• Salt and black pepper

• 1 tbsp garlic powder

Chimichurri Sauce:

• 1 cup fresh parsley, finely chopped

• 2 tbsp minced garlic

• 1 tsp garlic powder

• 1 tsp dried oregano

• 1 tsp paprika

• ½ cup olive oil

• 2 tbsp red wine vinegar

• Juice of 1 lemon wedge

• Salt and pepper, to taste

Roasted Veggies:

• 2½ cups mixed vegetables (e.g., broccoli, carrots, onions, squash)

• 3 tbsp olive oil

• 1 tbsp garlic powder

• Salt and pepper, to taste

Brown Rice:

• 1 cup uncooked brown rice

• 2 cups water or broth

• Pinch of salt

How to Make It:

1. Prepare the Chimichurri:
   In a small bowl, mix all chimichurri ingredients. Let it sit for 10 minutes to meld the flavors.

2. Cook the Brown Rice:
   Combine rice, water (or broth), and a pinch of salt in a saucepan. Bring to a boil, reduce heat, cover, and simmer until tender (about 5–10 minutes, or per package instructions). Set aside.

3. Roast the Veggies:
   Preheat your oven to 420°F. Toss the veggies with olive oil, garlic powder, salt, and pepper. Spread them evenly on a lined baking sheet and roast for 20–25 minutes, flipping halfway through. For extra caramelization, broil for 3–5 minutes before removing from the oven.

4. Cook the Steak:
   Season the steak with salt, pepper, and garlic powder. Heat olive oil in a skillet (cast iron preferred) over medium-high heat. Sear the steak for 3–4 minutes per side for medium-rare. During the last 1–2 minutes of cooking, brush the steak with chimichurri. Let the steak rest for 5–10 minutes before slicing.

5. Serve:
   Top the steak with a generous drizzle of chimichurri, reserving extra sauce for dipping. Plate the steak alongside the roasted veggies and brown rice.

This Pan-Seared Top Sirloin with Chimichurri is a simple yet elevated meal. It’s all about quality ingredients and balanced flavors, perfect for any occasion! 🥩🌿🍴