This Sheet Pan Steak with Green Beans and Red Skin Potatoes is a surprisingly delicious way to cook steak and it couldn’t be a simpler all in one meal with little clean up!
Thanks to Michigan Beef Industry Commission for sponsoring this post.
Happy SPRING! At least that’s what the calendar has been telling us the past few weeks. However, we have had nothing but frigid temps AND snow. Yes, here in Michigan we are still continuing to get snow into April. And this past week just happened to be our spring break. So, happy spring break! But honestly it’s okay, we sort of expect this in Michigan, and it just means we won’t have much of a spring and that we’ll more likely just to summer quickly. So really not a bad deal.
Anyway, let’s talk about this delicious one pan meal. Anyone else a fan of one sheet meals? I can’t get enough of them since it’s so little clean up and typically they can be cooked in 30 minutes or less. That’s why I thought I needed a one sheet pan beef recipe since I have surprisingly not yet included one on my blog. At least a few times a week I make a large batch of roasted vegetables like this roasted broccoli recipe or this California blend veggies recipe. Well this sheet pan steak and veggie recipe starts just like any other roasted vegetable recipe. However, when roasting any kind of potato I like to parboil them first so they don’t take so long to roast. This time I microwaved them, covered, for about 7 minutes before adding them to the green beans to roast.
After roasting the vegetables I added the marinated (overnight) steak strips to the pan and broiled the entire pan for about 5 minutes. Be sure to watch the steak carefully so you don’t overcook them. I wanted to be especially careful since I was using a lean beef which can dry out if overcooked. Well thankfully this recipe turned out just right and my entire family enjoyed it. I can’t wait to make another one pan beef recipe like steak fajitas with sliced peppers and onions. My Mexican-food lover husband would LOVE that recipe too!
Dietitian’s Dish
When it comes to beef, there can be many misconceptions about how beef cattle are raised, what nutrients are found in beef and whether or not beef is really healthy for you. If you have wondered about any of these questions, check out Beef It’s What’s for Dinner FAQ’s as well as other pages on the website to have many of your questions answered as well as discover a plethora of additional recipes and resources on beef.
Sheet Pan Steak with Green Beans and Red Skin Potatoes
Ingredients
- 1-2 pounds sirloin steak cut into 1/2 inch strips
Steak Marinade
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon
- 1 teaspoon minced garlic
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon thyme
- 1/2 teaspoon onion powder
- black pepper and salt to taste
Vegetables
- 12 ounce package green beans
- 1 pound red skin potatoes chopped
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- black pepper and salt to taste
- fresh parsley
Instructions
- Combine steak and marinade ingredients to a sealed plastic bag. Marinate for at least 1 hour or overnight.
- Microwave or parboil potatoes until soft.
- In a large bowl add potatoes, green beans and vegetable seasonings.
- Preheat oven to 400ºF. Spray a rimmed baking pan with non-stick cooking spray.
- Add vegetables to baking pan and roast for 20 minutes.
- Add steak strips to baking pan without overlapping.
- Turn oven to high broil. Broil for 3-5 minutes or until cooked to desired doneness.
This Sheet Pan Steak and Vegetables post first appeared on Chocolate Slopes.
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