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Sheet Pan Steak and Veggies

A delicious and easy sheet pan meal featuring tender skirt steak and roasted vegetables, perfect for a quick dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 650
Ingredients Method Notes

Ingredients
  

Vegetables
  • 1.5 pounds signature farms® baby gold potatoes halved
  • 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
Main Protein
  • 1.5 pounds signature farms® skirt steak
  • 0.5 cup unsalted butter melted
  • 4 cloves garlic minced

Method
 

  1. Preheat oven to 450ºF (230ºC). Cook potatoes in boiling salted water until fork-tender, about 5-10 minutes. Drain and pat dry.
  2. 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.
  3. Roast vegetables for 20 minutes. Meanwhile, season steak with salt and pepper, then cut into smaller steaks.
  4. 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.

Notes

For extra flavor, add fresh herbs like rosemary or thyme before roasting.