Herb olive oil with a hint of citrus brings out the best in this combination of lean beef, sweet baby carrots and earthy braised greens. 

Preparation

Preheat oven to 400°F. Using paper towels, pat the sirloin dry and season both sides with salt, pepper and granulated garlic.

Heat an oven-safe skillet on medium-high heat. Add 2 tablespoons of olive oil and as soon as the oil begins to smoke, add the sirloin. Sear the sirloin on one side until well browned, about 3 minutes. Turn it over and sear for 1 minute. 

Toss the carrots with 1 tablespoon of olive oil, season to taste with salt and pepper, then add to the skillet. Transfer the skillet to the oven and roast until the sirloin registers 120°F for medium-rare on an instant thermometer. Transfer the sirloin to a plate and rest for 15 minutes. Keep the carrots warm in the pan.

Note: For grass-fed beef, do not put sirloin in oven. Sear 3 minutes per side, then let rest 15 minutes for medium-rare.

In a small bowl, mix together all of the herbs, 4 cloves of the chopped garlic, orange zest and 4 tablespoons of olive oil.

In another skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat. Add remaining chopped garlic and sauté until fragrant, about 15 seconds, being careful not to let it burn. Add the chard and spinach and sauté until just wilted, 1–2 minutes. Season to taste with salt and pepper.

To serve, slice the sirloin into ¼–½-inch thick slices. Place the braised greens on a warmed plate, lay the sliced sirloin over the greens, top with roasted carrots and drizzle with the herb oil.

Tip: To warm your plates, place them in the turned off oven after your steak cooks.