SHEET-PAN STEAK & POTATOES

One pan = less cleanup. To make this sheet-pan dinner work, the potatoes are roasted for 15 minutes before the asparagus and skirt steak are added.

 

MAKES 4 SERVING/ TOTAL TIME 35 MINUTES

INGREDIENTS

1 pound potatoes, cut into 1/2-inch wedges

2 tablespoons extra-virgin olive oil, divided

¾ teaspoon salt, divided

¾ teaspoon ground pepper, divided

4 cups chopped asparagus

1 ¼ pounds skirt steak, trimmed

½ teaspoon garlic powder

½ teaspoon dried rosemary

3 tablespoons crumbled blue cheese

 

METHOD

STEP 1

Preheat oven to 425 degrees F.

STEP 2

Toss potatoes with 1 tablespoon oil and 1/4 teaspoon each salt and pepper in a large bowl. Spread evenly on a rimmed baking sheet. Roast for 15 minutes.

STEP 3

Toss asparagus with the remaining 1 tablespoon oil and 1/4 teaspoon each salt and pepper in the bowl. Stir into the potatoes on the baking sheet.

STEP 4

Sprinkle steak with garlic powder, rosemary and the remaining 1/4 teaspoon each salt and pepper. Place on top of the vegetables. Roast until the steak is cooked and the vegetables are tender, 10 to 15 minutes more.

STEP 5

Transfer the steak to a serving platter. Stir blue cheese into the vegetables and serve with the steak.

 

Nutrition Value

415 Kcal,

20.8g fat,

6.7g saturated fat,

3.5g fiber,

35.1g protein,

21.5g carbs