I am no chef, but I was pretty pleased with how my supper turned out last night!
I've been loving more summery flavours lately, after a long winter of stews, roasts and casseroles. All the colourful veggies look so good on the plate as well, I am looking forward to more meals like this this summer.
Last night we did up some thick cut sirloin steaks, with roasted baby potatoes and carrots, wilted swiss chard with roasted tomatoes, corn on the cob and salad.
My husband gave it rave reviews. My toddler, however, asked for a peanut butter sandwich. I guess it was a little heavy on the veggies for him. So it would seem I only get one thumb up for this meal. Still, even without the approval of my biggest food critic, I think it turned out pretty well. (Honestly, the kid has eaten gummy worms with mac and cheese, so I don't know that I trust his pallet anyway.)
Everything tasted so good the only seasoning I bothered to use was salt and pepper! I used a spray oil on the veggies before I popped them in the oven at 425F. Then I heated up a lightly oiled pan for the steaks and started the water boiling for the corn.
I gave the steaks a quick sear then transferred them to the hot oven with the veggies to finish them off. I like them rare so I brought them to an internal temp of 125F ( I was slow with the camera so it only shows 120F)
The veggies take about 25-30 minutes in the oven, until they are fork tender. The steak takes anywhere from 10-20 min for a rare steak. These were quite thick so they took closer to 20 min. I started my veggies first to make sure they would be finished by the time the steak was done, but in this case I wouldn't have needed to as the steaks took longer than usual to cook.
While they were in the oven, I prepped some lettuce and oil and vinegar dressing, boiled my corn and wilted my swiss chard in the same pan I used to sear my steaks. I often do this when I'm cooking, especially with beef or bacon, I think it adds just a bit of flavour. It also means fewer dishes which is a big win in my books.
I pulled the veggies out of the oven just a little before the steaks, as they were so thick they took an extra minute or two. Then I let the steaks rest for about 4 minutes before cutting and serving.
And Voila! such a yummy dinner with pretty minimal effort. It tasted just like summertime!
