Good Morning America Recipes

Roasted Sirloin with Market Vegetables

Chef John Fraser/Chef Harold Dieterle

Chefs John Fraser and Harold Dieterle kickbox and saute around a kitchen.
Difficulty: Moderate
Cook Time: min


  • 4 sirloin steaks, 8 oz each
  • 4 t fresh garbanzo beans, peeled
  • 4 king trumpet mushrooms, cut in half and scored
  • 2 summer squash, 1 sliced the other sliced very thinly
  • 1 c white wine vinegar
  • 1Tt sugar
  • 1 cup grapeseed oil for cooking
  • 2T extra virgin olive oil for finishing
  • Salt and pepper to taste
  • 4 sprigs thyme
  • 2 cloves garlic
  • 2.5T butter
  • 1 c vegetable stock
  • Cooking Directions

    For the sirloin:

    Season the sirloin heavily on all sides with salt and pepper and sear in a smoking hot sautee pan.

    When a dark crust has been achieved on all sides, add 1 T of butter, the thyme, and garlic to the pan and baste over medium heat.

    Continue to cook for 5 minutes in this method and remove from the pan onto a cookie sheet.

    Place in a 400 degree oven for 5 minutes. After removing from the oven let the steaks rest for 6-10 minutes before slicing.

    If they are not hot enough, give them a quick flash back in the oven for 2 minutes.

    For the vegetables:

    In a sautee pan with 2 t of grapeseed oil, sear the cut and scored side of the mushrooms over medium high heat.

    When they begin to brown, turn them over and add the vegetable stock and 1/2t of butter.

    Braise the mushrooms for 5 minutes over medium heat.

    Add the squash and toss lightly, just warming them, season lightly with salt.

    Spoon the vegetables onto 4 plates and top with the sirloin, scattering the raw garbanzo beans about.

    Recipe Summary

    Main Ingredients: sirloin steak, garbanzo beans, mushrooms, squash, thyme, garlic, butter

    Course: Lunch, Dinner

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