Sirloin Steak with Parmesan potatoes & spicy broccoli

Course Dinner
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Resting time 5 minutes
Total Time 35 minutes
Servings 4 servings


  • 2 Sirloin Steaks 20oz
  • 5 Lg Yukon Gold Potatoes 1/2” cubes
  • 2 Heads Broccoli Bite sized
  • 2 Cloves Garlic Minced
  • 2 Tbsp Parmesan Cheese Grated
  • 2 Tbsp Parsley Finely chopped
  • 4 Tbsp Butter Softened
  • 2 1/2 Tbsp Olive Oil
  • 2 Tsp Dijon Mustard


  1. Preheat oven to 450°. Set aside 2 tablespoons of butter in a small bowl to soften at room temperature. 

  2. Slice the potatoes into 1” cubes and cut broccoli into florettes, bite-size pieces. Toss potatoes  with 1Tbsp of olive oil, salt and pepper and spread out on a baking sheet.  Toss broccoli with 1 Tbsp of olive oil, salt and pepper, and a 1/4 tsp of red pepper flakes.  Roast in the oven until broccoli is slightly browned and potatoes are tender, around 15 to 20 minutes.

  3.  While the vegetables are roasting, finely  chop the parsley. Place softened butter into a small bowl and add parsley, mustard, and a pinch of minced garlic (to taste) season with salt and pepper. Mash with a fork to combine. 

  4. Pat steaks dry with a paper towel and season with salt and pepper. Heat 1 tablespoon of olive oil in a large pan over medium high heat. Cook to desired doneness, 3 to 5 minutes per side should do. Set aside and rest 5 minutes.

  5. After the broccoli has browned, remove from the baking sheet. Toss the potatoes and sprinkle with 2 tablespoons of Parmesan. Roast until tender, about five more minutes. 

  6. Thinly slice steak and plate with potatoes and broccoli. Top steak with the butter mixture and garnish with parsley and Parmesan if desired.