Sheet-Pan Steak & Potatoes
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
Ingredients
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.
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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.
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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.
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Transfer the steak to a serving platter. Stir blue cheese into the vegetables and serve with the steak.
Nutrition Facts
1 starch, 1/2 vegetable, 4 1/2 lean protein, 1 1/2 fat
