Beef Sirloin With Oven Roasted Vegetables

Heat oven to 425 degrees F.

Combine garlic, rosemary, salt and pepper; press half of mixture into both sides of beef steak. Add oil to remaining mixture; set aside.

Cut small potatoes in half; cut larger ones in quarters.

In large bowl, add potatoes and 2/3 of oil mixture; toss to coat. Lightly spray a 1" x 15" jelly roll pan with cooking spray. Arrange potatoes in single layer in pan.

Place beef steak on rack in shallow roasting pan. Insert meat thermometer so bulb is centered in thickest part, not resting in fat. Do not add water. Do not cover. Arrange bell peppers and onions on rack around steak. Place potatoes in oven at the same time.

Roast steak and vegetables in 425 degrees F. oven 45 to 50 minutes until steak is medium doneness and vegetables are tender. Stir potatoes halfway through cooking time.

Remove steak when meat thermometer registers 155 degrees F for medium. Let steak stand 10 minutes. Thick cut steaks will continue to rise about 5 in temperature to 160 degrees F for medium.

Trim fat from steak. Carve steak crosswise into slices. Serve with vegetables.