Cooklist AI
One-Pan Roasted Steak and Vegetables Feast
This One-Pan Roasted Steak and Vegetables Feast is the perfect weeknight dinner. A succulent skirt steak meets baby bella mushrooms, crisp green beans, baby gold potatoes, and diced yellow onions in this easy-to-eight clean-up dish. Added seasonings bring out the natural flavors of the steak and veg...
3
42 min
TOTAL TIME
731
CALORIES
$5.47
PER SERVING
Ingredients
Directions
10 STEPS
15 min
PREP TIME
27 min
COOK TIME
42 min
TOTAL TIME
1
Preheat your oven to 450°F with the top rack positioned about 4-6 inches away from the broiler. Spray a large sheet pan (preferably 21 X 15-inch) with cooking spray.
2
Arrange the halved potatoes, quartered mushrooms, pre-diced onions and trimmed green beans on the sheet pan.
3
In a bowl, combine the melted butter with the minced garlic, salt, pepper, and dried rosemary.
4
Pour half of this seasoned garlic butter over the veggies on the sheet and toss gently so all the veggies are coated.
5
Roast the veggies in the preheated oven for 20 minutes.
6
While the veggies are roasting, cut the skirt steak into 2 or 3 smaller steaks, pat them dry and season both sides with salt and pepper.
7
After the veggies have roasted for 20 minutes, remove pan from the oven and lay the skirt steaks on top of the veggies. Drizzle the remaining garlic butter over the steaks.
8
Turn oven to the broil setting and place the sheet pan back in the oven.
9
Broil for 4 minutes, then flip the steaks and broil for another 3 to 4 minutes for medium-rare. Adjust the time depending on how well you like your steak done.
10
Remove pan from the oven and let the dish rest for 5 to 10 minutes before serving. The steak will continue to cook during this time, reaching the perfect doneness.
Health Info
Macros
47g
CARBS
43g
FAT
42g
PROTEIN
Allowed on these diets
MEDITERRANEAN
PALEO
WHOLE 30
Contains these allergens
MILK
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