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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


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

1 cup vegetables & 4 oz. steak
415 calories; protein 35.1g; carbohydrates 21.5g; dietary fiber 3.5g; sugars 2.4g; fat 20.8g; saturated fat 6.7g; cholesterol 96.9mg; vitamin a iu 723.7IU; vitamin c 14.9mg; folate 131.5mcg; calcium 75.7mg; iron 4.7mg; magnesium 66.8mg; potassium 1214.7mg; sodium 633.5mg.

1 starch, 1/2 vegetable, 4 1/2 lean protein, 1 1/2 fat