Description
This Sheet Pan Steak and Veggies recipe is a simple and delicious one-pan meal that combines tender skirt steak with flavorful roasted vegetables. Perfect for a quick weeknight dinner or a fuss-free meal prep option.
Ingredients
Units
Scale
Potatoes:
- 1 1/2 pounds Signature Farms® baby gold potatoes, halved
- Salt and freshly ground pepper, to taste
Mushrooms:
- 8 ounces Signature Farms® baby bella mushrooms, sliced
Onions:
- 2 large Signature Farms® yellow onions, quartered and separated into petals
Green Beans:
- 12 ounces Signature Farms® green beans
Skirt Steak:
- 1 1/2 pounds Signature Farms® Skirt Steak
Butter Garlic Sauce:
- 1/2 cup unsalted butter, melted
- 4 cloves garlic, minced
Instructions
- Preheat Oven: Preheat the oven to 450ºF with the top rack positioned about 4-6” away from the broiler.
- Prepare Potatoes: Boil halved baby gold potatoes until fork-tender, then drain and pat dry.
- Make Garlic Butter: Combine melted butter with minced garlic, salt, and pepper.
- Arrange Veggies: Place potatoes, mushrooms, onions, and green beans on a sheet pan, drizzle with half of the garlic butter, season, and roast.
- Prepare Steak: Cut skirt steak, season with salt and pepper, then place over veggies and drizzle with remaining garlic butter.
- Broil: Broil the sheet pan for 4 minutes, flip steaks, and broil for another 3-4 minutes for medium-rare.
- Rest and Serve: Let the steaks rest for 5-10 minutes before serving.
Notes
- Leftovers will keep in the fridge, stored in an airtight container, for about 3 days.
- To reheat, use an oven, microwave, or stovetop until hot.
- Freezing is not recommended due to texture changes upon thawing.
Nutrition
- Serving Size: 1 serving
- Calories: 668 kcal
- Sugar: 8g
- Sodium: 138mg
- Fat: 36g
- Saturated Fat: 19g
- Carbohydrates: 46g
- Fiber: 8g
- Protein: 44g
- Cholesterol: 168mg
