Description
A quick and easy sheet pan meal combining steak and vegetables, all roasted together for minimal cleanup.
Ingredients
- 1 cup baby potatoes, halved
- 1 cup cherry tomatoes
- 1 bunch asparagus
- 2 tablespoons olive oil, divided
- 1 teaspoon Montreal steak seasoning
- 2–3 top sirloin steaks (about 1 inch thick), patted dry
Instructions
- Preheat the oven to broil.
- Oil a baking sheet with 1 tablespoon of olive oil.
- Pour the remaining olive oil over the potatoes, tomatoes, and asparagus.
- Sprinkle the steak with the Montreal steak seasoning, and place it on the baking sheet in a single layer. Add the potatoes.
- Place on the top rack and broil until the steak is browned, about 4 to 5 minutes.
- Remove the baking sheet, flip the steak, add the asparagus and tomatoes to the sheet, and return to the oven.
- Continue cooking for another 4 to 5 minutes (or until steak reaches desired doneness).
- Season to taste and serve immediately.
Notes
- Store leftovers in the refrigerator in an airtight container for up to 3 days.
- You can use a cast iron pan in the oven to help develop a nice crust on the steak.
- If you want a heartier dish, add sliced mushrooms or onions to the baking sheet.
- Feel free to swap vegetables (e.g. bell peppers, broccoli, green beans) or seasoning to your preference.
Nutrition
- Calories: 353 kcal
- Sugar: 4 g
- Sodium: 96 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Carbohydrates: 17 g
- Fiber: 5 g
- Protein: 38 g
- Cholesterol: 89 mg
