Garlic Pepper Steak with Caramelized Root Vegetables
A hearty one-pan meal featuring tender beef sirloin seasoned with garlic and coarse black pepper, served alongside caramelized carrots, leeks, and turnips. The vegetables cook first in seasoned butter until golden and tender, then finish together with the seared steak for a rustic, satisfying dinner. Perfect for weeknight meals when you want something comforting yet elegant, this dish brings together the earthy sweetness of root vegetables with perfectly seasoned beef.
Ingredients
- ¼ cup Land O Lakes butter
- 1 tablespoon fresh garlic, finely chopped
- 1 teaspoon coarse ground pepper
- ½ teaspoon salt
- 4 medium carrots, sliced 1/4-inch
- 1 medium leek, sliced 1/4-inchyellow onion1:1
slice thinly, slightly stronger flavor
- 1 medium turnip, cut into thin wedgesparsnips or rutabaga1:1
similar texture and cooking time
- 1 pound beef sirloin steak, cut into 4 piecesribeye or strip steak1:1
similar cooking time
Instructions
- 1
Melt butter in skillet until sizzling and stir in garlic, pepper and salt
- 2
Add carrots, leek and turnip and cook over medium-high heat, stirring occasionally, until vegetables are tender and caramelized
- 3
Remove vegetables from skillet and add remaining butter and sirloin pieces
- 4
Cook meat, turning once
- 5
Add vegetables back to skillet and continue cooking until meat reaches desired doneness
Tips
Cut vegetables uniformly for even cooking and caramelization
Let steak rest at room temperature before cooking for more even doneness
Don't overcrowd the pan when searing the steak pieces
Good to Know
Refrigerate leftovers up to 3 days in airtight container
Vegetables can be prepped and cut up to 1 day ahead
Serve immediately while steak is hot and vegetables are caramelized
Common Mistakes
Cook vegetables first to avoid overcooking while steak cooks
Don't move steak too frequently to get proper sear
Substitutions
similar cooking time
similar texture and cooking time
slice thinly, slightly stronger flavor
FAQ
Can I use frozen vegetables instead of fresh?
Fresh vegetables work best for caramelization. If using frozen, thaw and pat dry first, and expect less browning and slightly softer texture.
What internal temperature should the steak reach?
For medium-rare aim for 130-135°F, medium 135-145°F. Use a meat thermometer for accuracy since cooking time varies with thickness.
How long will leftovers keep?
Store in refrigerator up to 3 days. Reheat gently in skillet over medium-low heat to avoid overcooking the steak.