Recipe: Sheet Pan Steak and Veggies

Recipe: Sheet Pan Steak and Veggies

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Hali Bey Ramdene
Sep 12, 2016
(Image credit: Chungah Rhee)

Chungah Rhee, the blogger behind Damn Delicious and creator of some of the most popular recipes on Pinterest, knows an effortless dinner is one that comes together with just one pan. This combination of steak and vegetables falls firmly under that definition. In this recipe, the veggies get a head start in the oven, with the steak added in after and broiled to desired doneness.

To pull this recipe off, you'll want to choose steak that's no more than two inches thick, as it will cook best using this broiler method. That sizing still leaves you plenty of tasty options including New York strip, flank, hanger, or sirloin.

Swap the veggies you use as the season changes. If you've got a lingering bag of baby carrots, throw them in. The same goes for whatever's left over from a pint of cherry tomatoes. Cauliflower, broccoli, and even green beans make tasty additions. Just be sure to give everything enough room on the pan to cook up golden-brown without steaming.

Sheet Pan Steak and Veggies

Serves 4

For the fresh herb butter:
4 tablespoons unsalted butter, at room temperature
1 tablespoon finely chopped fresh basil leaves
1 tablespoon finely chopped fresh thyme leaves
1 tablespoon finely chopped fresh rosemary leaves
Kosher salt
Freshly ground black pepper

For the steak and veggies:
Oil or cooking spray
1 pound asparagus, trimmed
1 pound baby carrots, peeled, trimmed, and cut in half lengthwise
2 cups cherry tomatoes
2 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon dried thyme
Kosher salt
Freshly ground black pepper
2 pounds (1-inch-thick) top sirloin steak, patted dry

Arrange a rack 6 inches from the broiling element in the oven and heat to broil. Lightly oil a rimmed baking sheet or coat it with cooking spray.

Make the fresh herb butter: Mix all the ingredients together in a small bowl; set aside.

Spread out the asparagus, carrots, and tomatoes in a single layer on the prepared baking sheet. Add the olive oil, garlic, and thyme; season with salt and pepper to taste. Gently toss to combine.

Broil until the carrots are slightly tender, about 7 minutes. Remove the baking sheet from the oven. Season the steaks with salt and pepper and add them to the baking sheet in a single layer.

Return the baking sheet to the oven and broil until the steak is browned and charred at the edges, flipping once, about 2 minutes per side for medium-rare, or until desired doneness. Serve immediately topped with the fresh herb butter.

Recipe Notes

  • Steak substitutes: You can also use hanger, flank, or New York strip steak.
  • Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

Recipe by Chungah Rhee of Damn Delicious

Find Chungah's Book:

Damn Delicious: 100 Super Easy, Super Fast Recipes by Chungah Rhee

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