Roasted Garlic Sirloin Steak recipe features lean beef cooked just right topped by a delicious garlic rosemary sauce that enhances the robust flavor of the meat. Read on for details, or click here to jump down to the recipe.
There’s certainly a lot to love about beef, and we enjoy it regularly at our home. Today we are sharing our recipe for Roasted Garlic Sirloin Steak with Rosemary as part of today’s Sunday Supper event featuring lean beef recipes. Thanks to Sarah at Chef Next Door for hosting this tasty event!
One of my favorite things about cooking with beef is that you don’t need to add a lot to a good piece of beef to create a flavorful meal for your family. Beef is packed with so much flavor already! Our Roasted Garlic Sirloin Steak is a great example of how a simple preparation can enhance the inherently robust flavor of beef.
The roasted garlic sauce with rosemary that tops the sirloin here is very to easy to make and packs a lot savory flavor. Roasting garlic along with the rosemary imparts a bit of subtle flavor from the herb. After roasting the steak, the roasted garlic quickly cooks in the skillet with some butter, red wine and balsamic vinegar for a simple, thick sauce.
This Roasted Garlic Sirloin Steak with Rosemary was actually one of the very first recipes we posted here in Cooking Chat some 10 years ago. There was no photo with the original post, so it took coming back to make it again to appreciate how tasty it is!
Want another one of our favorite beef recipes? Be sure to check out the super popular Spoon Roast with Horseradish Cream!
Making Roasted Garlic Sirloin Steak
There may seem to be a lot of steps in this roasted garlic sirloin steak recipe, but I consider it pretty easy. If you are in the habit of roasting garlic, this is a real breeze. The one new twist may be inserting some rosemary into the garlic prior to roasting, as shown below. A lot of the instructions in the recipe card are breaking down the process for roasting the garlic.
The plan here is to start the garlic roasting, then prep the steak for cooking as the garlic roasts. You want the steak to sit with the oil and salt/pepper for a good 15 minutes at room temperature. Start cooking the steak on the stove top when the garlic has been roasting for 30 minutes. This will keep your total cooking and prep time to about an hour.
Be sure to monitor the doneness of your steak. Sirloin is a lean cut, and you don’t want to overcook it. The steak will continue to cook while you are making the sauce.
The roasted garlic sauce is so easy. The pan juices plus the roasted garlic will give you a rich, flavorful sauce in about 5 minutes. The sauce is delicious on potatoes as well as the roasted garlic sirloin steak! The first time I made this recipe I used some truffle oil at the end. That’s a great addition, but the sauce is very tasty without that optional ingredient.
This is another recipe where a cast iron skillet is so handy! You can brown the meat on the stove top in the skillet, transfer that skillet to roast in the oven, then make the sauce in the same skillet back in the stop top. Including my Amazon affiliate link in case you need to get yourself a skillet!
Wine Pairing for Roasted Garlic Sirloin Steak
Well, this wine pairing isn’t too hard! A Cabernet Sauvignon is a natural for beef, especially with a sauce that enhances the beef flavor rather than introducing significant new flavor elements. We went with a Cab both time for the Roasted Garlic Sirloin Steak, and that worked out very well. If you want to try something else, perhaps a Rioja might be nice? You could experiment with other bold red wines too. Cheers!
Roasted Garlic Sirloin Steak with Rosemary
Lean sirloin steak topped with a delicious roasted garlic and rosemary sauce for a hearty meal.
- Prep Time: 10 mins
- Cook Time: 50 mins
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Main
- Cuisine: American
- 1 head garlic
- 2 tablespoon olive oil, divided
- 1 3 inch sprig of rosemary
- 2 sirloin steaks (1.5 to 2 lbs total)
- salt and pepper to taste
- 2 tablespoon butter
- 1 tablespoon red wine
- 1 tablespoon balsamic vinegar
- 1 teaspoon white truffle oil (optional)
- Make the roasted garlic. Preheat over to 400 degrees. Cut the root end off the head of garlic, exposing the bottom of the garlic cloves. Drizzle exposed cloves with 1 tablespoon of the olive oil and insert 4-5 rosemary needles into the garlic. Place the remainder of rosemary sprig on top of the garlic. Season with salt and pepper to taste.
- Wrap the garlic in aluminum foil, then put in oven. Roast until garlic is brown and getting very soft, 30-45 minutes. Set aside to cool when done roasting. Keep the oven on.
- When the garlic has cooled, squeeze the roasted garlic out of the skin into a small bowl. Whip the garlic with a spoon to achieve a consistent texture.
- As the garlic roasts, lightly coat the steak with olive oil and season with salt and pepper to taste. Let stand for about 15 minutes at room temperature.
- Coat an oven proof skillet with olive oil or canola spray, and place on the stove top on medium high heat. Brown the steak on the stove top, about 2 minutes per side.
- Place skillet in the oven and roast steaks to desired doneness, about 7 to 9 minutes for medium rare. Note the steaks will continue to cook while you make the sauce, so take care not to overcook this lean cut.
- When the steaks are done to your liking, place on a platter and tent with aluminum foil. Keep the juices and fat in the pan. Melt butter in pan on medium heat. Add the roasted garlic and cook for 2-3 minutes. Add the wine and vinegar, cook for another two minutes or so. Uncover the steak, stir extra juice from the platter into the sauce.
- Pour the sauce into a serving bowl. Stir in the truffle oil if you are fortunate enough to have it.
- Cut the steak into slices about ½ inch thick. Plate several slices of steak, topped with some sauce. Repeat for the other servings. Pass extra sauce at the table and enjoy!
Lean Beef Recipes from Sunday Supper Tastemakers
Appetizers, Soups, and Salads
- Baked Kibbeh with Yogurt Sauce by Food Lust People Love
- Italian Wedding Soup by Hardly A Goddess
- Lighter Tex-Mex Albondigas Soup by The Weekend Gourmet
- Spaghetti and Meatball Soup by Cricket’s Confections
- Steak Taco Salad Wonton Cups by Caroline’s Cooking
- Thai Steak Salad with Noodles by Positively Stacey
- Warm Steak Salad by Food Done Light
Lean Ground Beef Recipes
- Cheeseburger Stew by Our Good Life
- Cheesesteak Bruschetta by The Food Hunter’s Guide to Cuisine
- Clean Eating Sloppy Joes by A Mind “Full” Mom
- Old Fashioned Porcupine Meatballs by Turnips 2 Tangerines
- Shepherd’s Pie by Simple and Savory
- Smothered Hamburger Steaks by Grumpy’s Honeybunch
- Spaghetti Squash with Chili by Recipes Food and Cooking
- BBQ Filet Beef Tips by The Freshman Cook
- Beef Broccoli Pasta by Wholistic Woman
- Beef Ddukboki (Non-Spicy Sautéed Korean Rice Cakes) by kimchi MOM
- Beef Steak Fajitas by Asian In America
- Beef Vegetable Stir-Fry by Cindy’s Recipes and Writings
- Black Pepper Beef with Broccoli and Noodles by Sunday Supper Movement
- Easy Sriracha Beef Cauliflower Rice Bowls by Family Foodie
- Skinny Beef Enchiladas with Creamy Avocado Sauce by Mindy’s Cooking Obsession
Sandwiches and Wraps
- Asian Steak Lettuce Wraps by The Chef Next Door
- My Big Lean Greek Beef Wrap by Go Epicurista
- Slow Cooker Tuscan French Dips by A Kitchen Hoor’s Adventures
- Spicy Beef Lettuce Wraps by Pies and Plots
- Spicy Beef Tacos by Hezzi-D’s Books and Cooks
- Steak and Eggs Wraps by Eat, Drink and be Tracy
- Baked Chicken Fried Steak by Dizzy Busy and Hungry
- Chile Lime Flank Steak Tacos by The Redhead Baker
- Filet Mignon with Roasted Vegetable Salad by A Day in the Life on the Farm
- Flank Steak Roulades by That Skinny Chick Can Bake
- Flank Steak with Chimichurri by Monica’s Table
- Roasted Garlic Sirloin Steak with Rosemary by Cooking Chat
- Swiss Steak by Palatable Pastime
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