Recipes Ingredients Meat & Poultry Beef Recipes Sirloin Steak with Roasted Potatoes and Asparagus 3.4 (41) 3 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 30 mins Servings: 4 Mustard, lemon juice, and garlic layer the steak with flavor in as little as 10 minutes. You can also marinate the meat with these 3 ingredients up to a day ahead. Ingredients ½ cup Dijon mustard 2 tablespoons fresh lemon juice, plus wedges for serving 1 garlic clove, crushed through a press Coarse salt and ground pepper 1 large sirloin steak (about 1 ½ pounds and 1 inch thick), trimmed and cut into 4 equal portions 1 pound red new potatoes, halved (quartered if large) 3 tablespoons olive oil 2 pounds asparagus, trimmed Directions Preheat oven to 450 degrees. In a small bowl, stir together mustard, lemon juice, and garlic; season with salt and pepper. Place cup mustard mixture in a resealable plastic bag. Add steaks, and rub to coat (reserve remaining mixture for serving). Let steaks marinate at room temperature 10 minutes, or refrigerate up to 1 day. On a large rimmed baking sheet, toss potatoes with 1 tablespoon oil; season with salt and pepper. Roast 10 minutes, then add asparagus to sheet, and toss with another tablespoon oil. Season with salt and pepper. Roast until potatoes and asparagus are tender, about 15 minutes more. While vegetables are roasting, heat remaining tablespoon oil in a large skillet over high. Remove steaks from marinade, allowing excess to drip off; cook 4 to 5 minutes per side for medium-rare (if pan darkens quickly, reduce heat). Let rest 5 minutes. Serve steaks with vegetables and reserved mustard sauce; garnish with lemon wedges. Cook's Notes This no-cook marinade earns a gold star for turning into a multipurpose sauce. Pair it with steak, as we did, or with chicken or pork for equally wow-worthy results. Rate it Print