Looking for an easy dinner during the busy holiday season?
Give this Sheet Pan Steak and Roasted Veggies a shot!
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If you’ve been reading Spiced for a while, then you know that we have two dogs. Our dogs are spoiled rotten, and we wouldn’t have it any other way! In fact, our dogs were our kids before a certain little rascal arrived on the scene a year ago. Maximus has been with me since right after college, and he’s ventured from North Carolina down to south Louisiana then Atlanta and now upstate New York. He’s well traveled. And he’s a bed hog.
Ethel is our resident rescue mutt. She’s part chihuahua and part terrier (we think), and she’s 100% lap dog. We joke that Ethel must have amazing hearing because she can hear a lap being created anywhere in the house. Ethel came from a small dog rescue clinic in Atlanta, and I have to say that I’m now sold on rescue dogs!
While we don’t have a lot of extra time to volunteer right now (gee, I wonder why? *ahem* Robbie *ahem*), we do still regularly donate goods to our local animal shelter. Whenever we go to the warehouse store, we pick up a big pack of dog food and paper towels to drop off at the shelter. It’s an easy way to help out!
Another big cause for me is food. Hah…imagine that! A food blogger who loves food. But seriously, I hate wasting food. We turn all sorts of leftovers into meals around here to avoid throwing anything away. (Laura has become a master at combining leftovers into delicious tacos…just sayin’!) One of our good friends works for a local food bank, and she pointed out that food banks can always use donations. Even if it’s just a small donation, every single can makes a big difference in someone’s life.
I’m excited to join the New York Beef Council and Kita of Girl Carnivore in this Foodies for Foodbanks initiative! We always have a ton of food around our house during the holidays. (I know some of you can identify with this!) But there are families who don’t have a ton of food around. There are families who struggle to put a solid dinner on the table each night. And that’s where this #BeefTogether event comes in.
I’m joining with other foodies to ask for your help! If you have any money to spare this holiday season, please consider making a small (or large!) donation to the Foodies for Foodbanks campaign. To donate, just click here. Every little bit helps…so thank you!
As part of this Foodies for Foodbanks campaign, I’ve joined with some blogger friends to create a beef recipe. But this isn’t just any beef recipe. It’s a beef recipe that needs to feed a family of 4 for $10. (Veggies/side dishes aren’t included.) The wheels up top starting squeaking, and I decided I wanted to do something with steak. But it needed to obviously be a less expensive cut of steak. Say hello to Sheet Pan Steak and Roasted Veggies. Say hello to dinner!
I went with flank steak for this Sheet Pan Steak and Roasted Veggies dish as flank steak is usually on the more affordable side. In fact, I managed to come in right around $8.50 for the steak portion of this meal…and that included ~1¾ pounds of flank steak. I added in some of my favorite veggies and tossed ’em all onto a single pan. One pan means less to clean up after dinner. That’s how I roll around here!
In addition to the easy cleanup, this Sheet Pan Steak and Roasted Veggies recipe is perfect for feeding a family. Just serve it up on the sheet pan itself and let everyone serve themselves. Some folks will want more squash (Laura) while others will go for extra onions (me). The key to this dish is marinating the flank steak for an hour or two before putting it in the oven. Flank steak can be tough, but the lime juice in the marinade helps tenderize the meat. The result? A delicious pan full of steak and roasted veggies…at a very affordable price!
Sheet Pan Steak and Roasted Veggies
For the Marinade
For the Marinade
- Using a small bowl, whisk together all marinade ingredients except for steak. Place steak in a glass baking dish. Pour marinade over beef, turning to coat. Cover with plastic wrap or foil and refrigerate for 1-2 hours.
- Preheat oven to 400°F. Line a large baking sheet with foil; set aside.
- Place potatoes and squash in a large mixing bowl. In a smaller bowl, whisk together olive oil, garlic, salt, chili powder, paprika and pepper. Pour half of olive oil mixture over potatoes and squash; toss until well coated.
- Spread the potatoes and squash evenly onto the baking sheet; bake for 20 minutes.
- Pour remaining olive oil mixture over broccoli and onions.
- Remove pan from oven and stir. Add broccoli and onions to pan. Remove beef from marinade and add to pan; discard any remaining marinade. Continue baking for 15-20 more minutes, or until vegetables are tender and steak is done.