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Herb-Crusted Sirloin with Caramelized Onion Pan Sauce and Roasted Brussels Sprouts

Herb-Crusted Sirloin with Caramelized Onion Pan Sauce and Roasted Brussels Sprouts

Dinner
Prep Time
20min
Cook Time
45min
Servings
4
Calories
480
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Chef's Note

For the best sear on your steaks, make sure they're completely dry before applying the herb paste, and don't move them around in the pan while they're searing. The fond (browned bits) that forms in the pan is the foundation of your delicious pan sauce, so use a pan that will develop good caramelization, like cast iron or stainless steel.

Tags
beef
sirloin
brussels sprouts
onions
pan sauce
gluten-free
low-carb
date night
weeknight dinner
Ingredients

  • 4 8-oz steaks top sirloin steaks

  • 2 tablespoons fresh rosemary

  • 1 tablespoon fresh thyme leaves

  • 3 cloves garlic

  • 1 tablespoon Dijon mustard

  • 3 tablespoons olive oil

  • 1 teaspoon kosher salt

  • 1 teaspoon black pepper

  • 1 pound Brussels sprouts

  • 1 large yellow onion

  • 1 medium red onion

  • 2 tablespoons unsalted butter

  • 1/2 cup dry red wine

  • 1 cup beef broth

  • 1 tablespoon balsamic vinegar

Instructions
  • 1

    Remove the steaks from the refrigerator 30 minutes before cooking to bring them to room temperature. Pat dry with paper towels.

  • 2

    Preheat the oven to 425°F (220°C).

  • 3

    Finely chop 2 tablespoons of fresh rosemary and 1 tablespoon of thyme leaves. Mince 3 cloves of garlic. In a small bowl, combine the herbs, 2 cloves of minced garlic, 1 tablespoon of Dijon mustard, 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper to create an herb paste.

  • 4

    Rub the herb paste evenly over both sides of the steaks. Let them sit while you prepare the vegetables.

  • 5

    Trim 1 pound of Brussels sprouts and cut them in half. If they're very large, quarter them.

  • 6

    Thinly slice 1 large yellow onion and 1 medium red onion.

  • 7

    On a baking sheet, toss the Brussels sprouts with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper. Arrange in a single layer and roast in the preheated oven for 20-25 minutes, stirring halfway through, until caramelized and tender.

  • 8

    While the Brussels sprouts are roasting, heat 1 tablespoon of olive oil in a large cast-iron or heavy-bottomed skillet over medium-high heat.

  • 9

    When the oil is shimmering, add the steaks to the pan, being careful not to overcrowd (work in batches if necessary). Sear for 3-4 minutes on each side for medium-rare (internal temperature of 135°F/57°C), or adjust time to your desired doneness.

  • 10

    Transfer the steaks to a cutting board, tent loosely with foil, and let rest for 10 minutes.

  • 11

    Return the same skillet to medium heat and add 2 tablespoons of butter. Once melted, add the sliced yellow and red onions with a pinch of salt. Cook, stirring occasionally, for 15 minutes until the onions are soft and caramelized.

  • 12

    Add the remaining minced garlic clove to the onions and cook for 30 seconds until fragrant.

  • 13

    Pour 1/2 cup of red wine into the skillet to deglaze, scraping up any browned bits from the bottom with a wooden spoon. Let the wine reduce by half, about 3 minutes.

  • 14

    Add 1 cup of beef broth and 1 tablespoon of balsamic vinegar. Bring to a simmer and cook for 5-7 minutes until the sauce has reduced and thickened slightly.

  • 15

    Slice the rested steaks against the grain into 1/2-inch thick slices.

  • 16

    Serve the sliced steak topped with the caramelized onion pan sauce and roasted Brussels sprouts on the side.

Nutrition Information (per serving)
480
Calories
38g
Protein
18g
Carbs
27g
Fat
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