Best 7 Sirloin With Spiced Butter Shallot Salad Roasted Carrots Mash Recipes

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Indulge in a culinary symphony with our Sirloin Steak with Spiced Butter, Shallot Salad, Roasted Carrots, and Creamy Mashed Potatoes. This delectable dish tantalizes taste buds with a juicy and flavorful sirloin steak smothered in a rich and aromatic spiced butter. Accompanying the steak is a medley of roasted carrots, adding a touch of sweetness and vibrancy to the plate. A crisp and refreshing shallot salad provides a delightful contrast of textures and flavors. Completing this harmonious meal is a serving of velvety smooth and creamy mashed potatoes, offering a comforting and satisfying element. Get ready to embark on a delightful culinary journey as we guide you through each recipe, ensuring a memorable and delicious dining experience.

Check out the recipes below so you can choose the best recipe for yourself!

SIRLOIN WITH SPICED BUTTER, SHALLOT SALAD, ROASTED CARROTS & MASH



Sirloin with spiced butter, shallot salad, roasted carrots & mash image

A sharing steak platter is a lovely way to enjoy an indulgent meal for two

Provided by Jason Atherton

Categories     Dinner, Main course

Time 40m

Number Of Ingredients 16

140g baby carrot , washed
50g butter
300-350g/11oz-12oz sirloin steak
75g soft butter
1 tbsp anchovy (from a sustainable source), chopped
1 tbsp capers , drained and chopped
1 shallot , chopped
2 tbsp smoked paprika
2 large baking potatoes , peeled and chopped
2 tbsp butter
75ml double cream
bunch parsley , roughly chopped
3 shallots , sliced
3 tbsp olive oil
2 tbsp red wine vinegar
1 tsp Dijon mustard

Steps:

  • First make the spiced butter. Mash the ingredients together with pepper. Form into a sausage shape between layers of cling film, twist ends closed and chill until firm. You can do this up to 3 days before or keep chilled or frozen for 1 month.
  • For the mash, cook the potatoes in boiling salted water until tender, about 15 mins. Drain, then steam dry in the colander for a few mins. Mash with butter and cream, season and keep warm.
  • Heat oven to 200C/180C fan/gas 6. Toss the carrots with 25g of the butter and seasoning in a roasting tray. Roast for 15-20 mins, until tender. Heat the rest of the butter in an ovenproof pan and brown the sirloin for 2 mins each side. Transfer to the oven and cook for 10 mins, for medium-rare and 15 mins for well-done. Rest for 5 mins before serving.
  • To make the salad, toss the parsley and shallots with oil, vinegar, mustard and seasoning. Slice the steak and serve with the mash, carrots and salad, and two slices of spiced butter on top.

Nutrition Facts : Fat 121 grams fat, SaturatedFat 61 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 42 grams protein, Sodium 2.6 milligram of sodium

CARROT MASH



Carrot Mash image

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Number Of Ingredients 0

Steps:

  • Peel and roughly chop 2 pounds carrots. Cook in boiling salted water until soft, about 20 minutes; drain. Puree with 3 tablespoons olive oil; season with salt and pepper. Warm 1 tablespoon olive oil with 1 teaspoon each grated ginger and orange zest; drizzle over the mash.
  • Use a food processor or immersion blender to puree these veggies-they're too fibrous for a potato masher.

OVEN-ROASTED SPICED CARROTS



Oven-Roasted Spiced Carrots image

I started roasting veggies and serving them often with dinner. Now my children say, "Is it OK to finish the veggies?" Pinch me. -Joan Duckworth, Lee's Summit, Missouri

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 8 servings.

Number Of Ingredients 12

2 pounds medium carrots, peeled and cut into 2-inch pieces
3 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon pepper
1/4 teaspoon chili powder
1/4 teaspoon paprika
1/8 teaspoon ground ginger
1/8 teaspoon ground cinnamon
Dash ground cloves
Dash cayenne pepper

Steps:

  • Preheat oven to 400°. In a large bowl, toss carrots with oil. Mix seasonings; sprinkle over carrots and toss to coat., Arrange carrots in a single layer in a 15x10x1-in. baking pan coated with cooking spray. Roast 25-30 minutes or until lightly browned and crisp-tender, stirring occasionally.

Nutrition Facts : Calories 93 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 228mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges

ROASTED CARROTS WITH SHALLOTS, MOZZARELLA AND SPICY BREAD CRUMBS



Roasted Carrots With Shallots, Mozzarella and Spicy Bread Crumbs image

In this colorful, crunchy-topped vegetable dish, roasted carrots and shallots are topped with puddles of gooey mozzarella, while herbs, olives and a big squirt of lemon at the end add just the right level of tang. Serve this as a light, meatless meal on its own, or as a vibrant side dish to a simple roast chicken or fish.

Provided by Melissa Clark

Categories     vegetables, side dish

Time 1h

Yield 4 servings

Number Of Ingredients 12

1 1/2 pounds carrots, peeled and halved, or quartered lengthwise into long, thin sticks
5 small or 3 large shallots, peeled and cut lengthwise into 1/2-inch-thick wedges (about 1 1/4 cups)
Salt and freshly ground black pepper
5 tablespoons extra-virgin olive oil
1 cup panko bread crumbs
2 tablespoons grated Parmesan
1 fat garlic clove, minced or finely grated
1/4 teaspoon red-pepper flakes, plus more for serving
6 ounces mozzarella, hand-pulled or chopped into small pieces (1 1/2 cups)
1/4 cup green olives, pitted and rough chopped
1 to 2 tablespoons freshly squeezed lemon juice, plus more to taste
1/3 cup fresh basil, dill or mint, torn

Steps:

  • Heat oven to 425 degrees. Place carrots and shallots on a rimmed baking sheet. Season with salt and pepper, and toss with 2 tablespoons olive oil until well coated. Roast for 25 minutes, rotating pan halfway through. (The shallots will start to shrivel and brown at the edges, but they won't be cooked through yet.)
  • In a small bowl, stir together bread crumbs, Parmesan, garlic, red-pepper flakes, remaining 3 tablespoons oil and a pinch of salt, tossing until well combined.
  • Sprinkle mozzarella and olives all over carrots and shallots, then top with the seasoned bread crumbs. Continue to roast until the vegetables are golden brown and tender, 12 to 15 minutes longer. Just before serving, drizzle lemon juice all over the top and garnish with herbs.

SIRLOIN STEAK WITH GARLIC BUTTER



Sirloin Steak with Garlic Butter image

I have never tasted any other steak that came even close to the ones made with this recipe. If you are having steak, don't skimp on flavor to save a few calories. The butter makes this steak melt in your mouth wonderful.

Provided by Bob Cody

Categories     Meat and Poultry Recipes     Beef     Steaks     Sirloin Steak Recipes

Time 30m

Yield 8

Number Of Ingredients 5

½ cup butter
2 teaspoons garlic powder
4 cloves garlic, minced
4 pounds beef top sirloin steaks
salt and pepper to taste

Steps:

  • Preheat an outdoor grill for high heat.
  • In a small saucepan, melt butter over medium-low heat with garlic powder and minced garlic. Set aside.
  • Sprinkle both sides of each steak with salt and pepper.
  • Grill steaks 4 to 5 minutes per side, or to desired doneness. When done, transfer to warmed plates. Brush tops liberally with garlic butter, and allow to rest for 2 to 3 minutes before serving.

Nutrition Facts : Calories 453 calories, Carbohydrate 1 g, Cholesterol 151.4 mg, Fat 32.2 g, Fiber 0.1 g, Protein 37.7 g, SaturatedFat 15.5 g, Sodium 166.8 mg, Sugar 0.2 g

SIRLOIN STEAK WITH SHALLOT BUTTER



Sirloin Steak With Shallot Butter image

Make and share this Sirloin Steak With Shallot Butter recipe from Food.com.

Provided by ratherbeswimmin

Categories     Steak

Time 59m

Yield 4 serving(s)

Number Of Ingredients 6

1/2 cup unsalted butter, at room temperature
1/2 cup chopped shallot
4 sirloin steaks, 12-14 oz. each
salt
fresh ground black pepper
vegetable oil, for greasing

Steps:

  • Shallot butter: in a small nonstick frying pan, heat 1 tablespoon butter over medium heat.
  • Add the shallots and decrease heat to med-low.
  • Cover and cook, stirring occasionally, until the shallots are golden brown, about 20 minutes.
  • Remove from the heat and let cool completely.
  • In a small bowl, using a rubber spatula, mash the remaining butter with the cooled shallots to combine thoroughly.
  • Scrape the mixture onto a piece of waxed paper.
  • Using the paper as an aid, form the butter into a log and wrap well.
  • Refrigerate until the butter is chilled and firm, at least 2 hours.
  • Remove the shallot butter and the steaks from the refrigerator about 1 hour before using to take the chill off.
  • Build a charcoal fire in an outdoor grill and let the coals burn until covered with white ash.
  • Leave the coals heaped in the center of the grill.
  • For a gas grill, preheat on high heat; turn one burner off and keep the other burners on high heat.
  • In a small bowl, mix 1 1/2 teaspoons salt and 1/2 teaspoon pepper.
  • Season the steaks on both sides with the salt mixture.
  • Lightly oil the grill rack.
  • Place the steaks over the hot part of the grill and cook until seared on the first side, about 2 minutes.
  • Turn the steaks and sear on the second side, about 2 minutes longer.
  • Move the steaks to the perimeter of the grill, not over the coals, and cover.
  • For a gas grill, transfer the steaks to the unlit burner and cover.
  • Cook until the steaks are medium-rare, about 5 minutes longer.
  • Transfer to a platter, cover loosely with foil to keep warm, and let stand for 5 minutes.
  • Serve the steaks on individual plates, topping each with a pat of shallot butter.

Nutrition Facts : Calories 1439.9, Fat 100.3, SaturatedFat 45.8, Cholesterol 517, Sodium 321.7, Carbohydrate 3.4, Protein 124.2

TOP SIRLOIN ROAST



Top Sirloin Roast image

This is a wonderful garlic-infused roast that has replaced my traditional pot roast recipe. Be sure to use a good-quality top sirloin roast for the most tenderness and flavor. I love using the traditional potatoes and carrots but also add the red pepper and mushrooms for more nutritional value. Use an amber beer or a medium slightly-darker beer, such as Yuengling® Black and Tan.

Provided by BJT1968

Categories     Main Dish Recipes     Roast Recipes

Time 1h45m

Yield 8

Number Of Ingredients 16

1 (3 pound) beef top-sirloin roast
3 cloves garlic, slivered, or to taste
3 cloves garlic, minced
1 teaspoon ground paprika, or to taste
1 teaspoon salt, or to taste
1 teaspoon freshly ground black pepper, or to taste
6 Yukon Gold potatoes, quartered
5 carrots, cut into 2-inch pieces
2 large sweet onions, quartered
3 cubes beef bouillon
½ cup hot water
1 cup beef broth
½ cup beer
2 bay leaves, broken, or more to taste
2 large red bell peppers, cut into 2-inch pieces
½ cup mushrooms

Steps:

  • Make small slits in the roast using a sharp knife; tuck slivered garlic into each slit. Rub minced garlic, paprika, salt, and ground black pepper over the entire roast. Set aside until roast comes to room temperature, 15 to 30 minutes.
  • Preheat oven to 325 degrees F (165 degrees C).
  • Arrange potatoes, carrots, and onions in an even layer in a 9x12-inch roasting pan. Dissolve beef bouillon cubes in hot water in a small bowl and pour over vegetables. Pour in beef broth and beer.
  • Place roast on top of the vegetables, making sure it is not submerged in the broth mixture. Place bay leaf pieces around the roast.
  • Bake roast in the preheated oven until internal temperature reaches 150 degrees F (66 degrees C) for medium, 45 to 60 minutes. Transfer roast to a platter; cover with aluminum foil, and allow to rest until internal temperature reaches 155 degrees (68 degrees C), about 10 minutes.
  • Increase oven temperature to 425 degrees F (220 degrees C). Add red pepper and mushrooms to the roasting pan and return it to the oven. Bake until vegetables are tender and lightly browned, 15 to 20 minutes.
  • Thinly slice the roast crosswise. Serve with vegetables; spoon pan juices over meat and vegetables.

Nutrition Facts : Calories 400.5 calories, Carbohydrate 40.3 g, Cholesterol 73.7 mg, Fat 10.4 g, Fiber 6.5 g, Protein 35.1 g, SaturatedFat 3.9 g, Sodium 820.6 mg, Sugar 7 g

Tips:

  • To achieve a perfectly cooked sirloin steak, use a meat thermometer to ensure it reaches your desired doneness.
  • For the spiced butter, use a variety of herbs and spices to create a flavorful compound butter that will enhance the taste of the steak.
  • When making the shallot salad, use a mandoline to thinly slice the shallots to achieve a delicate and even texture.
  • To roast the carrots, toss them with olive oil, salt, and pepper to bring out their natural sweetness.
  • For the mashed potatoes, use a ricer to create a smooth and creamy texture.
  • Serve the sirloin steak with the spiced butter, shallot salad, roasted carrots, and mashed potatoes for a complete and satisfying meal.

Conclusion:

The combination of the sirloin steak, spiced butter, shallot salad, roasted carrots, and mashed potatoes creates a delightful and flavorful dish that is perfect for any occasion. With its tender and juicy steak, aromatic butter, refreshing salad, sweet carrots, and creamy potatoes, this recipe offers a well-rounded and satisfying meal that will impress your taste buds and leave you feeling satisfied. Whether you're hosting a dinner party or simply looking for a delicious and comforting meal, this sirloin steak with spiced butter, shallot salad, roasted carrots, and mash is sure to be a hit.

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