RECIPE: Top Sirloin Steak w/ Roasted Squash & Buttered Brussels Sprouts

Top Sirloin Steak

Top Sirloin Steak offers a great juicy steak, that's relatively lean and packs a big  “beefy” flavour. It’s also great value and its a steak for any day of the week.

To prepare this cut, grilling works well, but we’ve chosen to bring out the cast iron pan to sear this one. As the top sirloin is on the leaner side, we’re also finishing with garlic, thyme and butter basting at the end to add some richness and epic flavour.


Roasted Butternut Squash

  • 2 cups Butternut Squash, peeled and cubed 
  • 2 tbsp Maple Syrup
  • 2 tsp Olive oil
  • Salt and pepper, to taste

Buttered Brussels Sprouts

  • 2 cups Brussels Sprouts leaves
  • 1 tbsp Butter
  • 2 tbsp water
  • Season to taste


Sirloin Cap Steak

  1. Fully defrosted your steak. Dry off the steaks with a paper towel, and then season both sides with coarse salt and coarsely ground black pepper.
  2. Heat your cast iron pan on medium heat for 5 minutes before adding a tbsp of vegetable oil to the pan, followed by your Top Sirloin steaks.
  3. Once the steaks are in the pan, don’t move them around. Let them caramelize. After a few minutes, check to see that you’ve created a crust and then flip them over, searing the other side.
  4. Right before you reach the desired doneness, add the thyme, garlic cloves and butter to the pan.
  5. When the butter melts and starts to foam, baste over the steak for 20 seconds, and then allow the steak to rest before serving.

Roasted Butternut Squash

  1. Peel and cube the squash.
  2. Toss with maple syrup and olive oil.
  3. Season with salt and pepper.
  4. Roast for 15 minutes at 375F until tender and caramelized.

Buttered Brussels Sprouts

  1. Simply sauté the leaves in butter over medium heat. 
  2. Add a splash of water to create steam and cover with a lid for 1 minute.
  3. Season to taste.
Garnish with:
  • ½  cup Italian parsley leaves, soaked in cold water 
  • ¼ cup Radish, soaked in cold water

Drain the garnish and dress with a little olive oil and fresh lemon juice.


If you’re preparing your steaks to medium rare or medium, you can finish them in the pan. If you want them cooked a little more, I recommend finishing in the oven at 375F in the pan. You’ll get more even cooking, without over searing on your stovetop.

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