Ingredients:

  • 1.5 lb sirloin steak, cut into 1-inch cubes
  • 1 lb baby potatoes, quartered
  • 3 cups broccoli florets
  • 2 medium carrots, sliced into rounds
  • 3 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp dried rosemary
  • salt to taste
  • black pepper to taste
  • 4 tbsp unsalted butter, melted
  • 4 cloves garlic, minced
  • 2 tbsp fresh parsley, chopped
  • 1 tsp lemon juice

Instructions:

  1. Preheat oven to 400°F (200°C) and line a large rimmed sheet pan with parchment paper.
  2. In a mixing bowl, toss the quartered baby potatoes and sliced carrots with 1.5 tbsp olive oil, salt, pepper, and half of the garlic powder.
  3. Spread the potatoes and carrots in a single layer on the sheet pan and roast for 12–15 minutes.
  4. While potatoes roast, toss the cubed sirloin steak and broccoli florets in a separate bowl with the remaining 1.5 tbsp olive oil, smoked paprika, dried rosemary, and the remaining garlic powder.
  5. Remove the pan from the oven, push the roasted potatoes and carrots to the side, and add the steak and broccoli to the pan.
  6. Return the pan to the oven and roast for 8–12 minutes until the steak is mahogany-colored and broccoli is charred.
  7. While roasting, whisk together melted butter, minced garlic, chopped parsley, and lemon juice.
  8. Immediately after removing the pan from the oven, pour the garlic butter glaze over the steak and vegetables and toss to coat.