8 oz. Chianina Italian Sirloin Recipe

Prepare the Root Vegetables

Preheat your oven to 425°F (220°C). In a large bowl, toss the diced carrots, parsnips, and red bell pepper with 1 tablespoon of olive oil, salt, and black pepper. Spread them evenly on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized.

Sear the Sirloin

While the vegetables are roasting, heat the remaining tablespoon of olive oil in a skillet over medium-high heat. Season the Chianina sirloin with salt and pepper. Sear the steak for about 4-5 minutes on each side for medium-rare, or until it reaches your desired doneness. Add minced garlic during the last minute of cooking for added flavor.

Sauté the Spinach

In another pan, add a small amount of olive oil and sauté the baby spinach over medium heat until wilted, about 2-3 minutes. Season with salt and pepper to taste.

Serve the Dish

Once everything is cooked, slice the sirloin and plate it alongside the roasted root vegetables and sautéed spinach. Drizzle with Mojo Picon sauce over the top before serving.