Italian Sheet Pan Steak and Veggies

A pan full of veggies served up with a side of steak and drizzled in a delicious Italian seasoning infused butter.

Sheet pan recipes are so easy to throw together and most are about as close to one dirty dish prepping as you can get. This one does dirty a bowl, so I won’t call it a “one pot” meal but it’s pretty close. I loved all the fresh veggies and chose to cut my steak into strips so I actually broiled my veggies on their own for a bit and then added the steak to finish out the broiling time to not overcook the steak. It did get about medium well which worked for all of us because I’m the odd man out eating well done and my family likes medium. :)

What You Need:

For the Italian Butter Sauce:

• 1/4 cup salted butter, melted

• 1/4 cup olive oil

• 4 tsp. minced garlic

• 2 tsp. Italian seasoning

• 1 tsp. onion powder

• 1 tsp. salt

• 1/2 tsp. black pepper

For the Steak and Veggies:

• 1 cup cherry tomatoes

• 2 medium carrots, sliced

• 1 medium red bell pepper, diced into 1-inch pieces

• 1 medium red onion, diced into 1-inch pieces

• 2 cups broccoli florets

• 2 sirloin steaks, about 1 lb.

• 1 medium lemon, zested and juiced

Directions:

1. In a small microwave safe bowl, melt butter on low power in 30 second increments.

2. Once melted, whisk in olive oil, garlic, Italian seasoning, onion powder, salt, and black pepper.

3. On a large baking sheet that has been lightly coated with nonstick spray, add tomatoes, carrots, red bell, red onion, and broccoli. Drizzle with 2/3 the butter mixture.

4. Roast vegetables in a preheated 400 degree oven for 15 minutes.

5. Remove from oven and move vegetables to the side. Add steaks and drizzle with remaining butter mixture.

6. Switch oven to broil and set sheet pan 6 inches under broiler. Cook for 4 to 5 minutes per side, flipping once. Remove from oven.

7. Drizzle vegetables with lemon juice and sprinkle with lemon zest. Toss and serve.

Recipe from The Stay At Home Chef