One pan = less cleanup. To make this sheet-pan dinner work, the potatoes are roasted for 15 minutes before the asparagus and skirt steak are added. Finished with rosemary and blue cheese, it's our easy--and healthy--take on steak frites. Source: EatingWell Magazine, March/April 2018

Breana Killeen
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Ingredients

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Directions

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  • Preheat oven to 425 degrees F.

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  • Toss potatoes with 1 tablespoon oil and 1/4 teaspoon each salt and pepper in a large bowl. Spread evenly on a rimmed baking sheet. Roast for 15 minutes.

  • Toss asparagus with the remaining 1 tablespoon oil and 1/4 teaspoon each salt and pepper in the bowl. Stir into the potatoes on the baking sheet.

  • Sprinkle steak with garlic powder, rosemary and the remaining 1/4 teaspoon each salt and pepper. Place on top of the vegetables. Roast until the steak is cooked and the vegetables are tender, 10 to 15 minutes more.

  • Transfer the steak to a serving platter. Stir blue cheese into the vegetables and serve with the steak.

Nutrition Facts

415 calories; 20.8 g total fat; 6.7 g saturated fat; 97 mg cholesterol; 634 mg sodium. 1215 mg potassium; 21.5 g carbohydrates; 3.5 g fiber; 2 g sugar; 35.1 g protein; 724 IU vitamin a iu; 15 mg vitamin c; 132 mcg folate; 76 mg calcium; 5 mg iron; 67 mg magnesium;

Reviews (1)

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1 Ratings
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Rating: 3 stars
12/16/2018
Really easy prep and bake. Find a new seasoning for the steak and maybe marinate for an hour or two to get the flavor going. Otherwise it just tastes like plain steak Read More