Sheet Pan Steak and Veggies
A simple yet heartwarming dish of steak and roasted vegetables, perfect for bringing the family together.
- Prep Time: 10
- Cook Time: 25
- Total Time: 35
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Paleo
Ingredients
Scale
- 1 lb steak (sirloin or ribeye)
- 2 cups broccoli florets
- 1 lb baby potatoes, halved
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1 teaspoon paprika (optional)
- 1 teaspoon dried thyme (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- On a sheet pan, arrange the halved baby potatoes and broccoli florets.
- Drizzle the veggies with olive oil and sprinkle with minced garlic, salt, pepper, paprika, and thyme. Toss to coat.
- Push the veggies to one side of the pan and place the steak on the other side.
- Season the steak generously with salt and pepper.
- Bake in the oven for about 20-25 minutes, or until the steak reaches your desired level of doneness and the veggies are tender.
- Remove from the oven and let the steak rest for a few minutes before slicing and serving.
Notes
Use a steak with good marbling for juiciness. You can substitute steak with tempeh or portobello mushrooms for a vegetarian option.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 90mg
Find it online: https://pennykitchenz.com/sheet-pan-steak-and-veggies/