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Herb-Crusted Sirloin with Brown Rice and Roasted Vegetables Recipe

Herb-Crusted Sirloin with Brown Rice and Roasted Vegetables recipe


This is a yummy dish with steak and veggies. You cook rice and mix it with colorful veggies. The steak has a tasty crust made from herbs. It's a good dinner that makes you feel happy and full.


1 1/2 lb sirloin steak
1 cup brown rice
2 cups water
1 red bell pepper
1 orange bell pepper
1 pint cherry tomatoes
1/2 small bunch cilantro
1 tbsp olive oil
1/2 tsp black pepper
1/2 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp salt
1 tbsp balsamic vinegar


Preheat your oven to 400°F (200°C).
In a medium pot, combine brown rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes.
While the rice cooks, mix together black pepper, smoked paprika, garlic powder, and onion powder in a small bowl.
Pat the sirloin steak dry with paper towels and rub the spice mixture all over the steak.
Heat a skillet over medium-high heat and add olive oil. Once hot, add the steak and sear for 3-4 minutes on each side for medium-rare.
Transfer the steak to a baking sheet and place in the oven to finish cooking for about 10 minutes, or until it reaches your desired doneness.
Chop the red and orange bell peppers into bite-sized pieces and spread them out on a separate baking sheet. Drizzle with olive oil and sprinkle with salt.
Place the bell peppers in the oven and roast for 20 minutes.
Halve the cherry tomatoes and add them to the roasting bell peppers for the last 10 minutes of cooking.
Remove the steak from the oven and let it rest for 5 minutes before slicing.
Chop the cilantro leaves finely.
Once the rice is cooked, fluff it with a fork and mix in the roasted bell peppers, cherry tomatoes, cilantro, and balsamic vinegar.
Serve the herb-crusted sirloin slices over the brown rice and roasted vegetable mixture.

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