Roast Beef with Mashed Potatoes and Roasted Vegetables

Step 1

Preheat oven to 425°F. Toss the 2 sliced carrots, 8 oz asparagus, and 1 sliced red onion with 1 tbsp olive oil, salt, and pepper on a baking sheet. Roast until tender and lightly charred, about 15 minutes.

Step 2

While vegetables roast, peel and quarter the 1 lb potatoes. Boil in salted water until fork-tender, about 12 minutes. Drain and mash with the 2 tbsp butter and 1/4 cup milk until smooth; season with salt and pepper.

Step 3

Season the 1 lb beef sirloin steak with salt and pepper. Heat 1 tbsp olive oil in a skillet over high heat. Sear the steak until browned and cooked to your liking, about 3 minutes per side for medium-rare.

Step 4

Let the steak rest for 5 minutes, then slice thinly against the grain. Serve the sliced beef with the mashed potatoes and roasted vegetables, garnished with chopped parsley if desired.