Print

Sheet Pan Steak and Veggies Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 2 reviews

A hearty and flavorful sheet pan meal featuring tender skirt steak and a medley of roasted baby gold potatoes, green beans, baby bella mushrooms, and yellow onions, all coated in garlic butter and broiled to perfection for a quick and satisfying dinner.

Ingredients

Vegetables

  • 1 ½ pounds Signature Farms® baby gold potatoes (halved)
  • 8 ounces Signature Farms® baby bella mushrooms (sliced)
  • 2 large Signature Farms® yellow onions (quartered and separated into petals)
  • 12 ounces Signature Farms® green beans

Meat

  • 1 ½ pounds Signature Farms® Skirt Steak

Other Ingredients

  • ½ cup unsalted butter (melted)
  • 4 cloves garlic (minced)
  • Salt and freshly ground pepper (to taste)
  • Cooking spray

Instructions

  1. Preheat the Oven: Preheat your oven to 450ºF with the top rack positioned about 4-6 inches away from the broiler to prepare for roasting and broiling.
  2. Prepare Potatoes: Place the halved baby gold potatoes in a large pot and cover with cold water, seasoning the water with salt. Cover the pot with a lid and bring to a boil over high heat. Once boiling, remove the lid and cook for 5 to 10 minutes until the potatoes are fork tender. Drain and pat dry with a paper towel.
  3. Make Garlic Butter: While potatoes cook, combine the melted butter with minced garlic, seasoning with salt and pepper to taste. Set aside.
  4. Prepare the Sheet Pan: Spray a large sheet pan (preferably 21 x 15 inches) with cooking spray to prevent sticking.
  5. Arrange Vegetables: Place the cooked potatoes, green beans, sliced mushrooms, and onion petals on the sheet pan. Drizzle half of the garlic butter over the vegetables and gently toss to coat. Season with salt and pepper.
  6. Roast Vegetables: Roast the vegetables in the oven for 20 minutes until tender but not yet caramelized.
  7. Prepare the Steak: Cut the skirt steak into 2 or 3 smaller portions and pat them dry with paper towels. Season with salt and pepper.
  8. Add Steak and Broil: Place the steaks on top of the roasted vegetables and drizzle with the remaining garlic butter. Switch the oven to broil and position the pan under the broiler. Broil the steaks for 4 minutes, then flip and broil for another 3 to 4 minutes for medium-rare doneness.
  9. Rest and Serve: Remove the sheet pan from the oven and let the steaks rest for 5 to 10 minutes before serving to allow juices to redistribute.

Notes

  • Be sure to pat the steak dry before seasoning to ensure a good sear and prevent steaming.
  • Adjust broiling times if you prefer steak cooked more rare or well done.
  • Use a large enough sheet pan to avoid overcrowding so vegetables roast evenly.
  • For a different flavor, try adding fresh herbs like rosemary or thyme to the garlic butter.
  • Allowing the steak to rest after broiling is crucial for juicy results.

Find it online: https://dishcooks.com/sheet-pan-steak-and-veggies-recipe/