Beef and Vegetable Medley with Rosemary and Lemon Zest

Ingredients

• 1 1/2 pounds beef sirloin, cut into 1-inch cubes
• 2 tablespoons olive oil, divided
• 1 teaspoon kosher salt, divided
• 1/2 teaspoon black pepper, divided
• 3 carrots, peeled and sliced into 1/2-inch rounds
• 1 pound baby potatoes, halved
• 1 red onion, cut into wedges
• 2 zucchini, sliced into half-moons
• 4 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped
• 1 cup beef broth
• 1 lemon, zested

Method

1. 1

   Pat the beef cubes dry with paper towels and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

2. 2

   Heat 1 tablespoon olive oil in a 9-inch oven-safe skillet over high heat until shimmering. Sear the beef in batches, turning occasionally, until browned on all sides, 4 to 5 minutes per batch. Transfer beef to a plate.

   4:00 · Sear beef
3. 3

   Preheat the oven to 400°F.

4. 4

   Add the remaining 1 tablespoon olive oil to the skillet. Add the carrots, potatoes, and red onion, and season with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally, until lightly browned, about 5 minutes.

   5:00 · Brown vegetables
5. 5

   Stir in the garlic and rosemary and cook until fragrant, about 1 minute.

   1:00 · Cook garlic and rosemary
6. 6

   Return the beef to the skillet, add the zucchini, and pour in the beef broth. Stir to combine.

7. 7

   Transfer the skillet to the preheated oven and roast until the potatoes and carrots are fork-tender, 30 to 35 minutes.

   30:00 · Roast medley
8. 8

   Remove the skillet from the oven and let rest 5 minutes.

   5:00 · Rest before serving
9. 9

   Grate the lemon zest evenly over the top and serve warm.