2 bell peppers, red, yellow, green, or a combination of two, cut into 1 1/2-inch squares
1 sweet potato, peeled and cut into 1 1/2-inch chunks
1/2 pound shiitake mushrooms, stems removed
6 tablespoons cooking oil
1 1/4 teaspoons salt
1/2 teaspoon fresh-ground black pepper
1/4 cup dry vermouth or dry white wine
3 tablespoons grated Parmesan cheese
2 tablespoons mixed, chopped fresh herbs, such as marjoram, thyme, rosemary, and parsley, or 2 teaspoons mixed dried herbs
2 pounds sirloin steak, about 1 inch thick
1 tablespoon butter
How to Make It
Heat the oven to 450°. In a large roasting pan, combine the vegetables and 4 tablespoons of the oil. Add 3/4 teaspoon of the salt and 1/4 teaspoon of the pepper and mix well. Spread the vegetables in an even layer. Sprinkle with the vermouth.
Roast the vegetables in the oven for 35 minutes. Add the Parmesan and herbs and mix well. Continue roasting until the vegetables are well browned, about 10 minutes longer. Put in a warm spot and cover loosely with aluminum foil.
Heat the broiler. Coat the steak with the remaining 2 tablespoons oil. Sprinkle the steak with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper and dot with the butter.
Broil the steak for 5 minutes. Turn the meat and cook to your taste, about 5 minutes longer for medium-rare. Transfer to a carving board and leave to rest in a warm spot for about 5 minutes. Cut into thin diagonal slices and serve with the roasted vegetables.
Pair this hearty meat with as deep and flavorful a red wine as you can find. A good choice would be a Cabernet Sauvignon from California or Chile.
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