- Two 6 oz petite sirloin steaks
- 3 large carrots, sliced
- 8 oz mushrooms
- 2 tsp garlic powder
- 2 tsp onion powder
- 4 tbsp olive oil (divided use)
- 1 tbsp butter
- 1 tbsp balsamic vinegar
- 3 cloves garlic, minced
- 2 tsp parsley, minced
- Salt and pepper to taste
For the steaks: drizzle with 2 tbsp olive oil and season with the garlic powder, onion powder, and salt and pepper to taste. Grill over medium heat to desired doneness.
For the garlic balsamic roasted mushrooms: clean 8 oz mushrooms and place in mixing bowl. Drizzle with 2 tbsp olive oil, balsamic vinegar, minced garlic, salt, and pepper. Stir and place onto a baking sheet. Roast on 425F for 15-20 minutes, turning once halfway through cooking.
For the carrots: melt the butter in a pan over medium heat. Saute the carrots until caramelized and soft, about 5-6 minutes. Season with salt and pepper. Stir in parsley.