Lemon-Tahini Sirloin Beef'n Potatoes Plate
Tangy lemon-tahini marinated sirloin beef tips paired with colorful roasted creamer potatoes and crisp baby broccoli—this plate is bursting with flavors and textures. The succulent beef and creamy potatoes are cooked to perfection in an Instant Pot for a quick and satisfying meal. A guilt-free and delectable dish that will keep you on track with your weight loss goals.
ingredients
- 1.5 lbs RASTELLI'S Boneless Beef Sirloin Tips
- 1 lb LITTLE POTATO COMPANY Multicolored Creamer Potatoes
- 1 bunch HUNGRYROOT Sweet Baby Broccoli
- ¼ cup HUNGRYROOT Lemon Tahini
- 1 lemon, juiced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- Salt and pepper, to taste
steps
- 1.
In a bowl, combine HUNGRYROOT Lemon Tahini, lemon juice, minced garlic, olive oil, dried oregano, paprika, salt, and pepper. Mix well.
- 2.
Add the RASTELLI'S Boneless Beef Sirloin Tips to the marinade, ensuring all pieces are coated. Let it marinate for at least 30 minutes.
- 3.
Preheat the Instant Pot on the sauté mode. Once hot, add the marinated beef and cook until browned on each side, approximately 3-4 minutes. Remove beef from the Instant Pot and set it aside.
- 4.
Place the LITTLE POTATO COMPANY Multicolored Creamer Potatoes into the Instant Pot along with ½ cup of water. Cook on manual high pressure for 5 minutes. Release the pressure manually.
- 5.
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- 6.
Toss the cooked creamer potatoes with olive oil, salt, and pepper. Spread them evenly on the baking sheet and roast for 20-25 minutes until golden and crispy.
- 7.
While the potatoes are roasting, steam the HUNGRYROOT Sweet Baby Broccoli until bright green and tender-crisp, about 4-5 minutes.
- 8.
Once the potatoes and broccoli are ready, divide them onto plates. Top with the cooked sirloin beef tips.
- 9.
Drizzle any remaining marinade over the beef and serve hot.
