1. Heat oven to 425 degrees. Combine rosemary, garlic, salt, and pepper; press 1 ½ teaspoons evenly onto beef steak. Stir oil into remaining seasoning mixture. Set aside.
2. Cut small potatoes in half and large potatoes into quarters. Cut each carrot and zucchini quarter lengthwise in half. Set aside zucchini. Combine potatoes, carrots, onions, and remaining seasoning mixture in large bowl; toss to coat. Arrange, cut sides down, in single layer on metal baking sheet. Set aside.
3. Place steak on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast steak and vegetables in 425-degree oven for 25 minutes. Stir vegetables and add zucchini to baking pan; continue roasting 20 to 25 minutes or until vegetables are tender and meat thermometer registers 140 degrees for medium-rare doneness.
4. Transfer steak to carving board. Let stand 5 to 10 minutes. (Temperature will continue to rise about 5 degrees to reach 145 degrees F for medium rare.)
5. Carve steak into slices. Serve with vegetables.
Makes 12 servings
Total prep and cooking time: 1 ¼ hours
1 ½ tablespoons chopped fresh rosemary
1 tablespoon minced garlic
1 ½ teaspoons salt
1 teaspoon pepper
1 boneless beef top sirloin steak, cut 2 inches thick (about 3 pounds)
¼ cup extra virgin olive oil
2 pounds new red potatoes
4 large carrots, each cut crosswise into quarters
1 large zucchini, cut crosswise into quarters
2 medium onions, cut into 1-inch thick wedges
Carbohydrates: 21 g
Protein: 29 g
Fat: 10 g
Fiber: 3 g
Using your meat thermometer can help pinpoint doneness. For steaks, roasts, and burgers, 145 degrees is medium rare, 160 degrees is medium, and 170 degrees is well done. Don’t go by color, as you may overcook your beef.