Description
Sheet Pan Steak and Veggies is a quick, satisfying one-pan meal combining tender steak and crisp-roasted colorful vegetables. It offers balanced nutrition with protein and fiber, minimal cleanup, and big flavor with simple seasoning. Perfect for busy weeknights or fuss-free dinners, this versatile recipe can be customized to suit your taste and dietary preferences.
Ingredients
Scale
Steak
- 1 lb tender steak (ribeye, sirloin, or flank)
Vegetables
- 1 bell pepper, chopped
- 1 zucchini, chopped
- 1 red onion, chopped
Seasonings and Oil
- 2 tbsp olive oil
- 2 garlic cloves, minced
- 1 tsp fresh rosemary or thyme, chopped (or ½ tsp dried)
- Salt, to taste
- Black pepper, to taste
- Optional: ¼ tsp chili flakes
Instructions
- Prep Your Ingredients: Wash and chop all vegetables into evenly sized pieces to ensure even roasting. Season the steak generously with salt, pepper, and your preferred herbs or spices. Let it rest while preparing vegetables.
- Toss Veggies with Olive Oil and Seasoning: In a large bowl, drizzle olive oil over the chopped vegetables, then add minced garlic, fresh herbs, salt, pepper, and optional chili flakes. Mix thoroughly until all pieces are evenly coated.
- Arrange on the Sheet Pan: Spread the seasoned vegetables in a single layer across the sheet pan, leaving space to avoid steaming. Place the steak in the center of the pan for even cooking and easy flipping.
- Roast in the Oven: Preheat the oven to 425°F (220°C). Roast for 15-20 minutes, then flip the steak and stir the vegetables to promote even cooking. Continue roasting until the steak reaches your desired doneness and the vegetables are tender and caramelized.
- Rest and Serve: Remove the steak from the oven and let it rest for 5 minutes to seal in juices. Slice thinly against the grain and plate alongside the roasted vegetables. Optionally garnish with fresh parsley or a squeeze of lemon juice before serving.
Notes
- Choose tender steak cuts like ribeye, sirloin, or flank for quick and juicy results.
- Cut vegetables uniformly so they cook evenly.
- Do not overcrowd the sheet pan to allow proper roasting and crisp edges.
- Rest the steak after cooking to keep it juicy and tender.
- Use a meat thermometer for precise doneness: 125°F for rare, 135°F for medium-rare, 145°F for medium.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 300 mg
- Fat: 25 g
- Saturated Fat: 7 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 40 g
- Cholesterol: 90 mg
Keywords: sheet pan steak, roasted vegetables, one pan meal, quick dinner, healthy steak recipe, easy steak dinner