Sirloin Steak with Roasted Potato and Squash Medley

Ingredients

• 4 sirloin tender steaks (about 1.25 lbs total)
• 1 lb russet potatoes, cubed into 1-inch pieces
• 1 fresh yellow squash, cut into 1-inch chunks
• 1 fresh calabacita squash, cut into 1-inch chunks
• 3 tbsp olive oil, divided
• 1 tsp dried rosemary
• Salt and pepper to taste

Steps

1. Preheat oven to 425°F.
2. Toss potatoes and squash chunks with 2 tbsp olive oil, rosemary, salt, and pepper. Spread on a sheet pan and roast for 20 minutes until golden and tender.
3. Meanwhile, pat steaks dry and season generously with salt and pepper.
4. Heat remaining 1 tbsp olive oil in a large skillet over medium-high heat until very hot.
5. Sear steaks 4–5 minutes per side for medium-rare (adjust timing for preferred doneness).
6. Let steaks rest 3 minutes before serving alongside roasted vegetables.