Sheet Pan Steak and Veggies
Sheet Pan Steak and Veggies is a quick, delicious dinner that combines tender steak with vibrant roasted vegetables, all cooked on one pan for easy preparation and cleanup. This balanced, flavorful meal is perfect for busy weeknights and customizable to suit your tastes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2-3 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Steak
- 1 lb ribeye, sirloin, or flank steak (choose your preferred cut)
- Salt, to taste
- Black pepper, to taste
- 2–3 garlic cloves, minced
- 1–2 sprigs fresh rosemary or thyme
Vegetables
- 1 bell pepper, assorted colors, sliced
- 1 medium red onion, sliced
- 1 medium zucchini or squash, sliced
Other
- 2 tbsp olive oil
Instructions
- Prep the Ingredients: Wash and chop all vegetables evenly to ensure they roast uniformly. Pat the steak dry with paper towels, then season generously on both sides with salt, pepper, minced garlic, and fresh herbs.
- Arrange on the Sheet Pan: Spread the chopped vegetables in a single layer around the edges of the baking sheet, leaving space in the center for the steak. Drizzle olive oil over the veggies and toss gently to coat them evenly.
- Roast the Steak and Veggies: Place the seasoned steak in the center of the sheet pan. Roast everything in a preheated oven at 425°F (220°C) for about 15-20 minutes for medium rare, turning the steak halfway through cooking and tossing the vegetables to promote even roasting.
- Rest and Serve: Remove the steak from the oven and let it rest for 5 minutes to allow juices to redistribute. Slice the steak against the grain and serve alongside the roasted vegetables for a satisfying meal.
Notes
- Use room temperature steak to ensure even cooking inside and out.
- Cut vegetables into uniform pieces for consistent roasting.
- Avoid overcrowding the pan to prevent steaming and ensure crispiness.
- Season well with salt and pepper to enhance natural flavors.
- Let the steak rest after cooking to retain moisture and flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 350 mg
- Fat: 28 g
- Saturated Fat: 8 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 85 mg
Keywords: sheet pan, steak, roasted vegetables, easy dinner, one-pan meal, gluten free, quick recipe
Find it online: https://marycorner.com/sheet-pan-steak-and-veggies/