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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.”
1 pound potatoes, cut into ½-inch wedges
2 tablespoons extra-virgin olive oil, divided
¾ teaspoon salt, divided
¾ teaspoon ground pepper, divided
4 cups chopped asparagus
1¼ pounds skirt steak, trimmed
½ teaspoon garlic powder
½ teaspoon dried rosemary
3 tablespoons crumbled blue cheese
1Preheat oven to 425°F.
2Toss potatoes with 1 tablespoon oil and ¼ teaspoon each salt and pepper in a large bowl. Spread evenly on a rimmed baking sheet. Roast for 15 minutes.
3Toss asparagus with the remaining 1 tablespoon oil and ¼ teaspoon each salt and pepper in the bowl. Stir into the potatoes on the baking sheet.
4Sprinkle steak with garlic powder, rosemary and the remaining ¼ 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.
5Transfer the steak to a serving platter. Stir blue cheese into the vegetables and serve with the steak.