Air-Fryer Lemon-Sage Top Sirloin Steak with Roasted Carrots and Shallots
By Nicole KonstantinakosPublished on April 20, 2022
Time
45 minutes
Yield
Serves 2
Ingredients
1 pound carrots, peeled and halved crosswise, thicker pieces halved lengthwise6 shallots, halved through root end1 tablespoon extra-virgin olive oil, divided½ teaspoon table salt, divided¼ teaspoon ground black pepper, divided1 tablespoon grated lemon zest, divided, plus lemon wedges for serving1 tablespoon minced fresh sage 1 (8- to 12-ounce) top sirloin steak, 1½ inches thick, trimmed
Before You Begin
This recipe can be easily doubled using two steaks.
Instructions
- Toss carrots and shallots with 2 teaspoons oil, ¼ teaspoon salt, and ⅛ teaspoon pepper in large bowl. Arrange vegetables in even layer in air-fryer basket. Place basket into air fryer and set temperature to 400 degrees. Cook until vegetables are softened, 8 to 10 minutes. Return vegetables to bowl and toss gently with 1½ teaspoons lemon zest; cover to keep warm.
- Combine sage, remaining 1 teaspoon oil, remaining ¼ teaspoon salt, remaining ⅛ teaspoon pepper, and remaining 1½ teaspoons lemon zest in bowl. Pat steak dry with paper towels and rub with sage mixture. Place steak in now-empty basket, return basket to air fryer, and set temperature to 400 degrees. Cook until steak is lightly browned and registers 120 to 125 degrees (for medium- rare) or 130 to 135 degrees (for medium), 14 to 20 minutes, flipping and rotating steak halfway through cooking.
- Transfer steak to cutting board, tent with aluminum foil, and let rest while finishing vegetables. Return vegetables to basket. Place basket into air fryer; set temperature to 400 degrees; and cook until vegetables are tender and spotty brown, 3 to 5 minutes. Slice steak thin and serve with vegetables and lemon wedges.
Time
45 minutesYield
Serves 2Ingredients
1 pound carrots, peeled and halved crosswise, thicker pieces halved lengthwise
6 shallots, halved through root end
1 tablespoon extra-virgin olive oil, divided
½ teaspoon table salt, divided
¼ teaspoon ground black pepper, divided
1 tablespoon grated lemon zest, divided, plus lemon wedges for serving
1 tablespoon minced fresh sage
1 (8- to 12-ounce) top sirloin steak, 1½ inches thick, trimmed
Ingredients
1 pound carrots, peeled and halved crosswise, thicker pieces halved lengthwise
6 shallots, halved through root end
1 tablespoon extra-virgin olive oil, divided
½ teaspoon table salt, divided
¼ teaspoon ground black pepper, divided
1 tablespoon grated lemon zest, divided, plus lemon wedges for serving
1 tablespoon minced fresh sage
1 (8- to 12-ounce) top sirloin steak, 1½ inches thick, trimmed
Ingredients
1 pound carrots, peeled and halved crosswise, thicker pieces halved lengthwise
6 shallots, halved through root end
1 tablespoon extra-virgin olive oil, divided
½ teaspoon table salt, divided
¼ teaspoon ground black pepper, divided
1 tablespoon grated lemon zest, divided, plus lemon wedges for serving
1 tablespoon minced fresh sage
1 (8- to 12-ounce) top sirloin steak, 1½ inches thick, trimmed
Why This Recipe Works
The key to this dinner was to combine some flavorful ingredients (earthy carrots; piquant shallots; and beefy, lean sirloin) with aromatic complements (sage, lemon, and olive oil) and to nail the order of operations, using the air fryer's intense, even heat to bring out the best in the ingredients. First we roasted carrots and halved shallots till they were just softened. Then we transferred them to a bowl and tossed them simply with lemon zest, separately coating the steak in sage and lemon zest. The time it took to cook the steak perfectly was just right for roasting the coating gently without burning it. While the steak rested, we finished air-frying the vegetables so that they would be spotty brown, tender, and warm when it was time to eat.
Before You Begin
This recipe can be easily doubled using two steaks.
Instructions
- Toss carrots and shallots with 2 teaspoons oil, ¼ teaspoon salt, and ⅛ teaspoon pepper in large bowl. Arrange vegetables in even layer in air-fryer basket. Place basket into air fryer and set temperature to 400 degrees. Cook until vegetables are softened, 8 to 10 minutes. Return vegetables to bowl and toss gently with 1½ teaspoons lemon zest; cover to keep warm.
- Combine sage, remaining 1 teaspoon oil, remaining ¼ teaspoon salt, remaining ⅛ teaspoon pepper, and remaining 1½ teaspoons lemon zest in bowl. Pat steak dry with paper towels and rub with sage mixture. Place steak in now-empty basket, return basket to air fryer, and set temperature to 400 degrees. Cook until steak is lightly browned and registers 120 to 125 degrees (for medium- rare) or 130 to 135 degrees (for medium), 14 to 20 minutes, flipping and rotating steak halfway through cooking.
- Transfer steak to cutting board, tent with aluminum foil, and let rest while finishing vegetables. Return vegetables to basket. Place basket into air fryer; set temperature to 400 degrees; and cook until vegetables are tender and spotty brown, 3 to 5 minutes. Slice steak thin and serve with vegetables and lemon wedges.
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