Last Updated on September 17, 2023
This recipe is basically about how big things (flavor) come from small packages (sirloin tips). Super meaty and tender, sirloin tips do very well with minimal effort and cooking time. In this recipe, the tips are roasted hot and fast for an easy, peasy sheet pan dinner with roasted carrots, potatoes, spicy chili crunch and cooling yogurt. If you’re unfamiliar with the cut, they are a regional New England specialty and are just what they sound like, the tips of sirloin steaks.
Feel free to try different root vegetables instead of carrot, like celery root, parsnip or even winter squash. Also, chili crisp, a condiment with Chinese roots and made from different variations of chile, onion and sesame, doesn’t always have to be spicy. Look over the brands at your local market and decide which is best for you.
- 1 pound large carrots, peeled and cut into 1-inch chunks
- 1 pound potatoes, like Yukon gold, cut into 1-inch chunks
- 3 medium to large shallots, halved
- Salt and pepper
- 4 tablespoons olive oil
- 1 pound ButcherBox Beef Sirloin Tips, defrosted, rinsed and patted very dry
- Yogurt, for serving
- Chili crisp, for serving
- 1 lemon, halved
- Position a rack in the lower spot in the oven and another in the middle and preheat to 425º F. In a large bowl, toss the carrots, potatoes and shallots with 1 teaspoon salt (Diamond Crystal kosher but adjust based on your salt’s saltiness) and 2 tablespoons of the olive oil. Spread the vegetables on a parchment-lined sheet pan and place on the lower rack of the oven. Roast until golden to lightly brown and mostly cooked through but still al dente, about 20 minutes.
- Meanwhile, season the sirloin tips in the vegetable bowl with salt and pepper and toss with the remaining 2 tablespoons of olive oil. Add the seasoned sirloin to the sheet pan and roast with the vegetables until browned all over and medium rare or 130º F with an instant read thermometer stuck into the thickest piece of sirloin, about 10 minutes. Take the sheet pan out and set on a cooling rack. Let cool for about 10 minutes before serving.
- When ready to serve, drizzle as much yogurt on the sheet pan as you’d like; the same goes for the chili crisp. Then juice the lemon halves over everything.