Sheet Pan Steak and Potatoes

 

 

Sheet-Pan Steak & Potatoes

 

 

 

 

Ingredients

 

  • 1 pound potatoes, cut into 1/2-inch wedges
  • 2 tablespoons extra-virgin olive oil, divided
  • ¾ teaspoon salt, divided
  • ¾ teaspoon ground pepper, divided
  • 4 cups chopped asparagus
  • 1 ¼ pounds skirt steak, trimmed
  • ½ teaspoon garlic powder
  • ½ teaspoon dried rosemary
  • 3 tablespoons crumbled blue cheese

 

Instructions

 

  1. Preheat oven to 425 degrees F.
  2. 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.
  3. 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.
  4. 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.

Nutrition Facts

Serving Size: 1 Cup Vegetables & 4 Oz. Steak

Per Serving:

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.