Tender pan-seared sirloin steak seared to perfection, then topped with a spicy onion gravy spiced with a smoky, fragrant Middle-Eastern Baharat seasoning with hints of cumin, cardamom, and nutmeg served with a side of roasted vegetables tossed with grated pecorino and fresh rosemary.
Table of Contents
Jump to:
- Steak and Potatoes Meal
- Ingredients with Steps
- Instructions with Pictures
- Cooking Times Chart
- Substitutions
- Dairy Free
- Gluten-Free
- Vegetarian
- Convenience
- Variations
- Equipment
- Kitchen Must-Haves Reviews
- Storage Instructions
- Cooking Tips
- Frequently Asked Questions
- More Red Meat Recipes
- Quick and Easy Recipes
- 📖 Recipe
- Have a Comment or Question?
Steak and Potatoes Meal
This Middle Eastern-inspired Pan-Seared Sirloin Steak with Spicy Baharat Sauce recipe is a robust and delicious twist on a classic steak-and-potatoes meal. It brings bold and aromatic spices of the region to your weeknight dinner table.
Perfect for those seeking a protein-packed, quick, and easy meal that promises restaurant-quality results without the hassle. The succulent sirloin steak is seared in salt crystals, creating a mouthwatering crust that locks in the juiciness. At the same time, the Spicy Baharat Sauce made with crushed Calabrian chili peppers adds a tantalizing kick of warmth and complexity.
On top of that, don't forget the simple roasted vegetables recipe, tossed with finely grated Italian cheese and fresh rosemary. Make your weeknight dining experience stand out with a recipe that effortlessly combines simplicity and sophistication.
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Ingredients with Steps
To begin, season the top sirloin steaks with a generous amount of salt and ground black pepper. Then, sear the steaks in a frying pan in avocado oil. While the steaks sear, roast the vegetables by combining Dutch yellow potatoes, carrots, and broccoli with kosher salt, ground black pepper, and avocado oil in the oven.
Once the steaks are seared and cooked to the desired temperature, allow them to rest on the side. Make the base for the sauce in the same pan by sweating shallots, garlic, and fresh rosemary. Also check out Steak Grilling Times Chart: Perfect Temp & Cook Times.
Then add the Baharat seasoning, crushed fire-roasted tomatoes, and crushed Calabrian peppers, and cook down to a paste. Then, deglaze with vegetable broth and season with salt. When the roasted vegetables are done, toss them with grated pecorino cheese and fresh chopped rosemary.
Plate the cheesy roasted vegetables, slice and plate the beef, and top with the sauce.
See the Pan-Seared Sirloin Steak recipe card for quantities.
Instructions with Pictures
Follow the instructions and cooking tips below using the step-by-step picture guide.
When placing the mixed vegetables on the sheet pan, lay the potatoes facing down to help create a nice crust while they roast.
Season the steaks generously with salt and pepper to prevent loss during searing.
The flavor of steak comes not only from the salt but also from the caramelization of the protein during searing, known as the Maillard reaction. Also, ensure you sear all sides of the steak and avoid burning the pan by keeping the heat just below medium-high.
The leftover caramelized (not burnt) fat, protein, and blood in the pan is called fond, and you will use this to color and boost the flavor of the sauce base.
Maillard Reaction? The chemical process that occurs when heat transforms proteins and sugars on the surface of food, creating complex flavors and a browned crust.
Add the spice blend to the dry pan and toast the spices to boost flavor.
Cooking the tomato mixture into a paste will change the color and deepen the flavor.
Add just enough broth to create a thick sauce; you will know it is ready when you scratch the bottom of the pan with the wooden spoon, and it does not come back together quickly.
When the roasted vegetables are done, toss them with grated cheese and chopped rosemary, elevating them to a new level.
Common Pan-Seared Sirloin Steak Temperatures
Get the Chart: Steak Grilling Times Chart: Perfect Temp & Cook Times.
Rare to Medium Rare - No higher than 130 degrees Fahrenheit
Medium to Medium Well - No higher than 150 degrees Fahrenheit
Cooking Times Chart
This chart provides a quick reference for grilling times and characteristics of popular steak cuts. Get more details on Steak Grilling Times Chart: Perfect Temp & Cook Times.Here, it is organized by grilling times, minutes per side, with internal temperatures:
| Steak Cuts | Size and Texture | Medium-Rare 130°F | Medium 135°F | Well-Done 160°F |
| Churrasco (Skirt Steak) | Larger, thicker, and fibrous | 2-3 | 3-4 | 5-6 |
| Flank Steak | Thin and flavorful | 5-6 | 6-7 | 8-9 |
| Top Sirloin Steak | Larger, thicker, and fibrous | 4-5 | 5-6 °F | 7-8 °F |
| NY Strip Steak | Well-marbled and tender | 4-5 | 5-6 | 7-8 |
Substitutions
Dairy Free
- Fresh Grated Pecorino Cheese - Use nutritional yeast flakes for that depth of umami to elevate the flavor of the roasted vegetables.
Gluten-Free
- This is already a gluten-free steak recipe.
Vegetarian
- Top Sirloin Steaks - Use meaty textured mushrooms like fresh portobello or shredded oyster mushrooms.
- Or a mixture of mushrooms.
- Just season with salt and pepper and brown them.
- Keep them in the pan, add the shallots, and follow the recipe from there.
- To quickly cook mushrooms, add them to a hot pan, cover for at least 5 minutes, then uncover and let the moisture evaporate, creating browning; do not stir.
Convenience
- Oven-Roasted Vegetables - Don't want to use an oven? Try using the air fryer with my Quick 5 Vegetable Medley recipe.
- Fresh Grated Pecorino Cheese - The flavor will differ, but try grated cheese from the dry goods section.
- Avocado Oil - Use olive oil.
- Shallots - Don't have any? Use finely diced red, white, or yellow onions that you already have.
- Minced Garlic - Try garlic paste.
- Fresh Rosemary - Use one teaspoon of dried rosemary for every two sprigs chopped.
- Crushed Calabrian Pepper - Try harissa paste, chopped jarred Thai chili peppers, or red pepper flakes.
Change Heat Level - Modify the pan-seared sirloin steak recipe's heat level to your liking and learn more about the Scoville Scale and Chili Pairings.
Variations
Different Meat - Try this recipe with pan-seared lamb steaks, flank steak, or skinless chicken thighs.
Equipment
- Oven - Used for roasting the vegetables. Try using the air fryer with the Quick 5 Vegetable Medley recipe.
- Frying Pan - To sear the steaks and make the sauce. I used the All-Clad D3 3-Ply Stainless Steel 12-inch Fry Pan to develop this recipe. Non-stick pans tend to heat slowly, so your steaks will take longer to sear. For better results, use a stainless-steel or carbon-steel frying pan.
- Meat Thermometer - This is a great tool to ensure your steaks are cooked to the desired temperature. I used my ThermoPro Wireless Monitoring Meat Thermometer to keep track and cook to the desired temperature. For completely wireless probes, use the highly-rated ThermoPro TempSpike.
- Large Mixing Bowl - Used to toss the roasted vegetables to season and mix it with the grated cheese and rosemary later in the recipe. Try to invest in the highly rated and trusted OXO Good Grips 3-Piece Stainless Steel Mixing Bowl Set.
- Parchment Paper or Silicone Liner - Used for easy cleanup when using the sheet pan. I used a generic French Silpat from the Amazon Basics line for this recipe. These silicone liners are great for easy cleaning and reducing waste.
- Sheet Pan - For roasting the vegetables. Looking for a sheet pan? You can't go wrong with the highly-rated Nordic Ware Natural Aluminum Commercial Baker's Half-Sheet Pan if you need a sheet pan.
Kitchen Must-Haves Reviews
Find a collection of my reviews of kitchen equipment that I have purchased or recommend. Kitchen Must-Haves - Find other tools I use here.
My Review: I love and trust All-Clad for their high-quality pans that truly last a lifetime, and this D3 10-Inch Stainless Steel Fry Pan with a lid is no exception. It delivers fast, even heat and comes out looking impeccable from the dishwasher every time, which makes cleanup effortless. It’s super easy to use, whether you're searing, sautéing, or finishing a dish in the oven, plus it's oven and broiler-safe up to 600°F. One tip for getting that perfect nonstick surface: always let the pan heat up first on its own, then add your oil and wait until it’s hot before adding delicate foods like fish. This pan is a staple in my kitchen and earns its keep every single day.
My Review: I finally used the ThermoWorks Square Dot®, and it's as great as my colleagues said. It's precise and easy to use, and America's Test Kitchen recommends it. ThermoWorks even provides helpful care and usage guides, so it earns a 5 out of 5 from me. The Square Dot® is perfect with dual temperature tracking and a clear display, making it easy to monitor both food and oven temperatures for accurate cooking.
America's Test Kitchen - Winner
My Review: The Thermapen ONE by ThermoWorks is my go-to kitchen thermometer - simple, fast, and incredibly precise. It delivers accurate readings in just one second, making it perfect for everything from meats to baked goods. I love that it's waterproof, has a rotating backlit display, and turns on automatically when you unfold the probe. It's been voted the top thermometer by America's Test Kitchen. It comes with a 5-year warranty and a NIST-traceable calibration certificate, ensuring its reliability—a must-have tool for any cook.
My Review: I love the clean, classic look of this Pyrex 3-piece glass mixing bowl set. It’s a staple in my kitchen. Pyrex is known for its durability, and these bowls definitely live up to that reputation. I use them for everything from mixing batters to storing leftovers, and the fact that they’re microwave-safe makes them super multifunctional. They’re also easy to clean and stack nicely in the cabinet. The only reason this isn’t a five-star for me is because I always have that little fear of breaking them when I’m using or storing them, even though they’re made to last.
My Review: The USA Pan Bakeware Half Sheet Baking Pan and Nonstick Cooling Rack Set is such a smart buy, it’s incredibly convenient to have both the pan and rack come together as a set. You never know when you’ll need the rack for roasting, cooling, or glazing, and having it perfectly fitted to the pan saves so much time and hassle. The pan itself is super sturdy with excellent heat distribution, and the nonstick rack makes cleanup a breeze. I’ve used it for everything from baking cookies to roasting vegetables and even draining fried foods. It’s one of those kitchen upgrades that just makes life easier.
Storage Instructions
- Refrigerator - To store in the fridge, place the steaks, sauce, and roasted vegetables in a shallow 2-inch container to cool quickly. Then, store it in an airtight container. As a result, the meal will last up to two days.
- Freezer - Follow the refrigeration process mentioned above. Then, place it in the freezer in a labeled, airtight container.
Airtight Food Containers - I interchange glass food storage containers with plastic clipping lids or wooden push-ins. I always suggest glass storage containers because they can be microwaved, they hold food without staining, and the glass keeps the food at a more stable temperature, keeping it fresher and longer.
Try the OXO Good Grips Smart Seal Glass Rectangle Food Storage Containers or the Pyrex Freshlock Glass Food Storage Containers.
Cooking Tips
Your Cooking Tips Resource Guide - Become a better home cook with tips to help you cook more efficiently on the Cook's Notebook tab.
Dry Equals Crusty - For a perfect sear on your steak, ensure the meat is thoroughly pat-dried with paper towels before placing it in a hot pan. This helps achieve a golden crust.
Take it further, pat the steak dry, and place it on a wire rack tray for a couple of days. Additionally, let the steak rest for a few minutes after cooking to redistribute the juices, ensuring a juicy, flavorful result when you slice into your perfectly cooked steak.
Remember also that high heat is not enough to sear your steak, which doesn't mean it will lock in the juices. It will just rush out of the other end, so lower the heat a bit.
Frequently Asked Questions
Baharat, a Middle Eastern spice blend, typically includes aromatic spices such as cumin, coriander, paprika, black pepper, cinnamon, cloves, and nutmeg. In addition, Baharat is an Arabic word for spices.
You'll find this all-purpose spice blend in Middle Eastern Cuisine, from lamb, fish, and beef to chicken dishes.
More Red Meat Recipes
Looking for other red-meat recipes like this? Try these:
- Steak Shawarma Recipe with Fall Holiday Flavors | Easy Lebanese Style
- Ultimate Loaded Nachos Recipe | Cheese Sauce & Pepper Crema
- Jerk Fajita Trio: 3 Must-Try Recipes for a Spicy Weeknight Cook-Up
- Air Fryer Chicken and Pork Belly Tacos | Easy & Crispy
Quick and Easy Recipes
Looking for other quick and easy recipes like this? Try these:
- Fresh Cranberry Ginger Chutney | Quick and Easy
- Fresh Berry Apple Pecan Chicken Salad with Goat Cheese
- Easy Air Fryer Chicken Nachos Recipe | Ready in 10 Minutes
- Rotisserie Chicken Salad | Quick & Easy Meal Prep
📖 Recipe
Pan-Seared Sirloin Steak with Spicy Baharat Sauce
Ingredients
Sirloin Steaks
- 2 pounds top sirloin steaks 8-ounce each
- kosher salt and ground black pepper
- 1 tablespoon avocado oil
Roasted Vegetables
- 6 baby Dutch yellow potatoes halved
- 3 medium carrots peeled, 1-inch diagonal slices
- 3 cups broccoli and cauliflower florets
- kosher salt and ground black pepper
- 1 tablespoon avocado oil
- 2 tablespoons of grated pecorino cheese
Thick Spicy Baharat Sauce
- 2 shallots finely chopped
- 3 cloves garlic minced
- 2 sprigs fresh rosemary chopped fine
- 1 tablespoon Baharat seasoning
- ¼ cup crushed fire-roasted tomatoes
- 1 tablespoon crushed Calabrian peppers
- ½ cup low-sodium vegetable broth
- ½ teaspoon kosher salt
Equipment
- Oven
- Parchment Paper or Silicone Liner
Instructions
- Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
- Set the Oven: Preheat the oven to 425 °F.
- Prepare the Steaks: Pat dry the steaks with paper towels on a cutting board for raw meat. Then, season with salt and pepper on all sides.
- Cook the Steaks: In a frying pan, on medium heat, heat the oil, then add the steak right before it smokes. Sear continuously on all sides for one minute until it reaches the desired temperature. Then, remove them and rest them in a warm area before cutting.
- Prepare the Vegetables: Combine the potatoes, broccoli, carrots, salt, pepper, and oil in a large mixing bowl and toss. Then, spread the vegetables evenly on a parchment paper-lined sheet pan and roast for 20 minutes, tossing halfway through.
- Make the Sauce: In the same frying pan on medium-high heat, cook the chopped shallots until tender. Then add the garlic and half of the rosemary and cook until the garlic is tender. Add the Baharat spice blend and toast for 15 seconds, constantly stirring. Then, add the crushed tomatoes and chili peppers and cook into a thick paste while consistently stirring to prevent burning. Add the vegetable broth, combine well, taste it for salt, and season it accordingly.
- Finish the Roasted Vegetables: Put roasted vegetables in a large, clean mixing bowl and toss with the grated cheese and chopped rosemary.
- Plate Up: Plate up the vegetables and garnish with chopped rosemary. Slice the steaks thin on a cutting board and place them cascading next to the vegetables. Spoon the sauce over the steak.
Video
Notes
Nutrition
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