If you're not familiar with sheet pan dinners it's time to get acquainted with this magical method, where a baking sheet and an oven are all you need to get a main dish and sides on the table at the same time. This sheet pan supper roasts juicy steak, tender potatoes, and a colorful medley of veggies together. It's easy to pull off on a busy weeknight, but taking it one little step further with some spices and butter makes it fancy enough to serve at a dinner party.
How Sheet Pan Suppers Work
The beauty of sheet pan suppers is that everything roasts together on a baking sheet — but because different ingredients cook at different rates, staggering when they go in the oven is important. Here, chunks of red potato, bell pepper, and broccoli start roasting first since they need some extra cooking time, and then the steaks are added later and broiled so that they won't overcook.
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Flavored Butter for the Win
While the veggies are roasting, this frees up some time to make a quick Cajun Creole butter with some garlic and The Spice Hunter Cajun Creole Seasoning Blend. This blend of peppers, onions, and citrus peels has a mild but flavorful kick that makes the flavored butter sing, and it easily takes the vegetables and steak to flavor levels way beyond the typical sprinkling of salt and pepper.
When the steaks are almost done in the broiler, slather some of the tasty Cajun Creole butter on top, where it'll melt and mingle with the meat and veggies, turning into a tasty sauce. Pass around the rest of the Cajun Creole butter at the table and revel in the fact that you're enjoying an easy but more adventurous dinner, and the only pan you need to wash is the baking sheet.
Cajun-Style Steak and Vegetable Sheet Pan Supper
Prep time: 15 minutes ; cooking time: 21 minutes
(12-ounce) New York strip steaks (1 to 1 1/4-inches thick)
small red potatoes (about 2 inches in diameter), halved
small onion, cut into 8 wedges
medium red bell pepper, cored, seeded, and sliced 1-inch thick
olive oil, plus more for brushing on the steaks
2 1/4 teaspoons
kosher salt, divided
1 1/2 teaspoons
The Spice Hunter Cajun Creole Seasoning Blend, divided
unsalted butter, at room temperature
Arrange a rack in the middle of the oven and a second rack in the upper third position and heat to 400°F. Meanwhile, remove the steak from the refrigerator and set aside at room temperature.
Place the potatoes, onion, bell pepper, and broccoli on a rimmed baking sheet. Drizzle with the oil, then sprinkle with 1 teaspoon of the salt and 1/2 teaspoon of The Spice Hunter Cajun Creole Seasoning Blend. Toss to coat, then arrange in an even layer with the potatoes cut-side down around the edges of the baking sheet.
Roast on the middle rack until the bottom of the potatoes are golden-brown, about 15 minutes. Meanwhile, make a Cajun Creole butter by mashing the butter, garlic, 1/4 teaspoon of the salt, and 1/2 teaspoon of The Spice Hunter Cajun Creole Seasoning Blend together in a small bowl; set aside. Brush the steaks all over with a thin layer of oil and season with the remaining 1 teaspoon salt and 1/2 teaspoon The Spice Hunter Cajun Creole Seasoning Blend.
Remove the vegetables from the oven and toss. Switch the oven to broil. Place the steaks in the center of the pan and arrange the vegetables around it. Broil on the upper rack until the steak is browned on top, about 3 minutes. Flip the steaks and top the steaks with half of the Cajun Creole butter. Broil until the steaks are browned and medium-rare, or until desired doneness, about 3 minutes more. Set aside to rest for 5 minutes. Top the steaks with the remaining Cajun Creole butter and serve with the vegetables.
Storage: Refrigerate leftovers in an airtight container for up to 4 days.
This post was created by the Kitchn Creative Studio and is sponsored by The Spice Hunter.
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