Step 1

Preheat oven to 425F.

Step 2

Spray a rimmed baking sheet with cooking spray and set aside.

Step 3

Cut the baby red potatoes in half, the carrots into 2" pieces, and the onion into 8 wedges.

Step 4

Place the veggies on the baking sheet, drizzle with the olive oil and toss.

Step 5

Arrange in an even layer and roast for 20 minutes.

Step 6

Meanwhile, measure out and mix together the dried rosemary, dried thyme, pepper and garlic powder for the steak.

Step 7

Rub the seasoning all over the steak.

Step 8

Remove the baking sheet from the oven and turn over the veggies. Arrange them so there is a space in the middle, and add the top sirloin steak to the middle of the pan.

Step 9

Roast for an additional 12 minutes.

Step 10

Remove the baking sheet from the pan. Place the steak on a second baking sheet, and tent the veggies with foil.

Step 11

Broil the steak on high for 2 minutes, or until a meat thermometer registers an internal temperature 0f 5 degrees below your desired degree of doneness (The steak will continue to cook while it rests - The end temperature should be - Medium Rare = 145F, Medium = 160F, and well done = 170F. )

Step 12

Return the steak to the pan with the veggies, cover with foil, and allow to rest for 10 minutes.

Step 13

While the steak is resting, make the gravy!

Step 14

In a large skillet over medium heat, melt the butter.

Step 15

Slowly whisk in the flour until you form a paste, then continue whisking for 2 more minutes.

Step 16

Slowly (sooo slowly, like less than 1/4 cup at a time) add in the beef broth, whisking completely after each addition so you have a nice smooth sauce.

Step 17

When all the broth has been added, add in the bouquet garlic (or dried spices), and continue whisking and cooking until the steak has rested for 10 minutes. Season to taste with salt and pepper.

Step 18

Carve the steak into slices, cutting against the grain, and serve with the veggies and the gravy.

Step 19

Enjoy!