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.

Breana Killeen
Source: EatingWell Magazine, March/April 2018


Recipe Summary

15 mins
35 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425 degrees F.

  • 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; protein 35.1g 70% DV; carbohydrates 21.5g 7% DV; exchange other carbs 1.5; dietary fiber 3.5g 14% DV; sugars 2.4g; fat 20.8g 32% DV; saturated fat 6.7g 34% DV; cholesterol 96.9mg 32% DV; vitamin a iu 723.7IU 15% DV; vitamin c 14.9mg 25% DV; folate 131.5mcg 33% DV; calcium 75.7mg 8% DV; iron 4.7mg 26% DV; magnesium 66.8mg 24% DV; potassium 1214.7mg 34% DV; sodium 633.5mg 25% DV.

Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
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