Are you ready to whip up a delicious dinner that will have your family raving? I know I am! Today, I’m excited to share my recipe for Sheet Pan Steak and Veggies. This dish is not only packed with flavor but also comes together in just 30 minutes! Perfect for those busy weeknights when you want something quick yet satisfying. Plus, it’s a fantastic way to enjoy a hearty meal without spending hours in the kitchen. And if you’re looking for more easy pasta recipes to add to your repertoire, I’ve got you covered!
Why You’ll Love This Recipe
- Quick and easy: Ready in just 30 minutes!
- One pan wonder: Minimal cleanup required.
- Flavorful: Juicy steak paired with perfectly roasted veggies.
- Healthy: Packed with nutrients from fresh vegetables.
- Versatile: Customize with your favorite veggies!
Ingredients
To make this delightful Sheet Pan Steak and Veggies, you will need the following ingredients:
- 1 ½ pounds signature farms® baby gold potatoes (halved)
- Salt and freshly ground pepper (to taste)
- 8 ounces signature farms® baby bella mushrooms (sliced)
- 2 large signature farms® yellow onions (quartered and separated into petals)
- 12 ounces signature farms® green beans
- 1 ½ pounds signature farms® skirt steak
- ½ cup unsalted butter (melted)
- 4 cloves garlic (minced)
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Now, let’s dive into the steps to create this mouthwatering dish:
- Preheat your oven to 450ºF with the top rack positioned about 4-6” away from the broiler.
- Place the potatoes in a large pot and cover with cold water. Season the water with salt, cover the pot with a lid, and turn the stove on high heat. Once the water starts boiling, remove the lid and cook for 5 to 10 minutes, or until the potatoes are fork-tender. Drain the potatoes and pat them dry with a paper towel.
- While the potatoes are cooking, combine the melted butter with the minced garlic. Season with salt and pepper, and reserve.
- Spray a large sheet pan (preferably 21 X 15-inch) with cooking spray.
- Arrange the potatoes, green beans, mushrooms, and onions on the sheet pan. Drizzle half of the garlic butter over the veggies and gently toss so all the veggies are coated. Season with salt and pepper.
- Roast the veggies for 20 minutes. They will be tender but not yet caramelized.
- Cut the skirt steak into 2 or 3 smaller steaks, pat them dry, and season with salt and pepper. Place the steaks over the veggies and drizzle them with the remaining garlic butter.
- Turn the oven to the broil setting and place the sheet pan under the broiler. Broil for 4 minutes, then flip the steaks and broil for another 3 to 4 minutes for medium-rare.
- Remove the pan from the oven and let the steaks rest for 5 to 10 minutes before serving.
Pro Tips for Making the Recipe
Here are some helpful suggestions to ensure your Sheet Pan Steak and Veggies turns out perfectly:
- Make sure to pat the steak dry before seasoning; this helps achieve a nice sear.
- Feel free to swap out the veggies based on what you have on hand. Bell peppers, zucchini, or asparagus work wonderfully!
- If you prefer your steak well-done, simply adjust the broiling time accordingly.
- For an extra kick, add some red pepper flakes to the garlic butter.
How to Serve
This dish is perfect for a cozy family dinner! Serve the Sheet Pan Steak and Veggies directly from the pan for a rustic feel. Pair it with a refreshing salad or some crusty bread to soak up the delicious juices. If you’re looking for a drink to complement your meal, try my Green Goddess Juice for a vibrant and healthy option!
Make Ahead and Storage
If you want to prep ahead, you can chop the veggies and marinate the steak a day in advance. Just keep everything in the fridge until you’re ready to cook. Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven for the best results, or enjoy cold in a salad for a quick lunch!
So there you have it! A delightful Sheet Pan Steak and Veggies recipe that’s perfect for quick family dinners. I hope you enjoy making this as much as I do. And remember, if you’re ever in need of more weeknight dinner ideas, don’t hesitate to check out my other recipes, including Green Juice for Beginners and Healthy Drinks and Juices to Hydrate and Cleanse the Body. Happy cooking!
Sheet Pan Steak and Veggies
Ingredients
Method
- Preheat oven to 450ºF (230ºC). Cook potatoes in boiling salted water until fork-tender, about 5-10 minutes. Drain and pat dry.
- Combine melted butter with garlic, season with salt and pepper. Toss potatoes, green beans, mushrooms, and onions with half of the garlic butter on a sheet pan.
- Roast vegetables for 20 minutes. Meanwhile, season steak with salt and pepper, then cut into smaller steaks.
- Place steaks over the roasted vegetables, drizzle with remaining garlic butter, and broil for 4 minutes, then flip and broil for another 3-4 minutes for medium-rare. Rest before serving.