Ingredients
- 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
Instructions
- 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.
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