Pan-Seared Sirloin Steak with Spicy Baharat Sauce
Tender pan-seared sirloin steak, seared to perfection, then topped with a spicy onion gravy spiced with smoky, fragrant Middle Eastern Baharat seasoning with hints of cumin, cardamom, and nutmeg, served with roasted vegetables tossed with grated pecorino and fresh rosemary.
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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 the region's bold, aromatic spices 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 sears in salt crystals, creating a mouthwatering crust that locks in 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 meals stand out with a recipe that effortlessly blends simplicity and sophistication.
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Ingredients with Steps
To begin, season the top sirloin steaks with plenty 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 tossing Dutch yellow potatoes, carrots, and broccoli with kosher salt, ground black pepper, and avocado oil, then roasting in the oven.
Once the steaks are seared and cooked to the desired temperature, allow them to rest on the side. Make the sauce base in the same pan by sweating shallots, garlic, and fresh rosemary. Also check out the 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.
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. Get a sheet pan and silicone mat.
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. Get a frying pan.
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. How the Maillard Reaction Makes Food Taste Better.
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 make a thick sauce; you will know it is ready when you scrape the bottom of the pan with a wooden spoon, and it doesn't come back together quickly.
When the roasted vegetables are done, toss them with grated cheese and chopped rosemary to elevate 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 °F.
Medium to Medium Well - No higher than 150 °F.
Cooking Times Chart
This chart provides a quick reference for grilling times and characteristics of popular steak cuts. For more details, see 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
Find easy ingredient swaps to fit dietary needs or what you already have in your pantry.
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.
- Season with salt and pepper, then brown them.
- Keep them in the pan, add the shallots, and follow the recipe from there.
- To cook mushrooms quickly, add them to a hot pan, cover for at least 5 minutes, then uncover and let the moisture evaporate to create 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
Here's what you'll need to make this Pan-Seared Sirloin Steak recipe efficiently, plus easy swaps if you don't have everything on hand. By the way, the links in this section may take you to an external site to shop for that item.
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 reach the desired temperature. I used my ThermoPro Wireless Monitoring Meat Thermometer to track the temperature and cook to the desired doneness. For a fully wireless probe, 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 one.
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 of the dishwasher looking impeccable 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 on its own first, 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® offers 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. America's Test Kitchen voted it its top thermometer. It comes with a 5-year warranty and a NIST-traceable calibration certificate, so you can trust it as 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 their microwave-safe feature 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 that 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
Learn how to properly store leftovers to keep them fresh and flavorful. Learn more about Understanding Food Temperature Safety Zones: Cook, Store & Serve Safely.
- 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. This will keep the meal for 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 swap glass food storage containers for plastic clip lids or wooden push-ins. I always suggest glass storage containers because they can be microwaved, hold food without staining, and keep food at a more stable temperature, keeping it fresher for 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, pat the meat thoroughly dry 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, high heat isn't 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
Here is a common question I have answered. If you have any questions, please write them in the comments below.
Baharat, a Middle Eastern spice blend, typically includes aromatic spices such as cumin, coriander, paprika, black pepper, cinnamon, cloves, and nutmeg. Baharat is also 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:
- Chinese Pepper Steak with Red Wine and Hoisin Sauce
- BBQ Salisbury Steak with Mushroom Gravy
- Kimchi Fried Rice Recipe | Simple Base You Can Build On
- Pan-Roasted Chicken and Andouille Sausage Gumbo
Cooking Tips and Tutorials
If you found this tutorial helpful, you'll love my Cook's Notebook collection. From knife skills and flavor bases to time-saving tricks and essential equipment guides, this section is packed with chef-tested lessons to help you cook with confidence.
- Cranberry Jalapeño Chicken Salad on Wasa Crispbread
- Easy Borscht Recipe with Pre-Cooked Beets
- Spicy Basa Fish Stew with Potatoes and Watercress
- Sticky Chicken Drumettes with Soy Ginger Sauce
📖 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 finely chopped
- 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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Chef Maika Frederic-Liebman
Chef and Educator
Professionally trained Haitian-American chef Maika Frederic created Just Maika Cooking, where she shares globally inspired recipes, cooking techniques, ingredient guides, and food safety tips to help home cooks become more creative and confident in the kitchen. Combining years of professional culinary experience with a passion for teaching, she makes global flavors approachable through practical, accessible instruction for cooks of every skill level.
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