Mediterranean Herb-Crusted Sirloin with Lemon-Garlic Couscous and Roasted Vegetables

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

Preheat the oven to 425°F (220°C).

Finely chop 1 tablespoon each of fresh rosemary, thyme, and oregano. Mince 3 cloves of garlic.

In a small bowl, mix the chopped herbs, 2 minced garlic cloves, 1 tablespoon Dijon mustard, 2 tablespoons olive oil, zest of 1 lemon, 1 teaspoon salt, and 1/2 teaspoon black pepper to create the herb crust.

Rub the herb mixture all over the sirloin, pressing gently to adhere.

Wash the zucchini, red bell pepper, red onion, and cherry tomatoes. Cut the zucchini into 1/2-inch half-moons, the bell pepper into 1-inch chunks, and the red onion into 1-inch wedges. Leave cherry tomatoes whole.

On a large baking sheet, toss the prepared vegetables with 2 tablespoons olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.

Arrange vegetables in a single layer around the edges of the baking sheet, leaving space in the center for the sirloin.

Heat a large oven-safe skillet over high heat. Add 1 tablespoon olive oil.

Once the oil is shimmering, carefully place the herb-crusted sirloin in the skillet. Sear for 2 minutes on each side until a golden crust forms.

Transfer the seared sirloin to the center of the baking sheet with vegetables.

Place the baking sheet in the preheated oven and roast for 15-18 minutes for medium-rare (internal temperature 135°F/57°C) or 20-22 minutes for medium (internal temperature 145°F/63°C).

While the sirloin and vegetables roast, prepare the couscous. In a medium saucepan, heat the remaining 1 minced garlic clove in the remaining tablespoon of olive oil over medium heat for 30 seconds until fragrant.

Add 1 cup uncooked pearl couscous to the saucepan and toast, stirring frequently, for 2 minutes until lightly golden.

Pour in 1.5 cups vegetable broth and bring to a boil. Reduce heat to low, cover, and simmer for 10-12 minutes until the couscous is tender and the liquid is absorbed.

Juice 1 lemon and zest the second lemon. When the couscous is done, fluff with a fork and stir in the lemon juice, lemon zest, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon black pepper.

Once the sirloin reaches desired doneness, remove the baking sheet from the oven. Transfer the sirloin to a cutting board and let rest for 10 minutes before slicing.

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

Divide the lemon-garlic couscous among 3 plates. Arrange sirloin slices alongside and portion the roasted vegetables evenly. Squeeze juice from the remaining lemon half over the vegetables if desired.

Garnish with any remaining fresh herbs and serve immediately.