Sheet Pan Steak and Roasted Veggies
Looking for an easy dinner during the busy holiday season?Give this Sheet Pan Steak and Roasted Veggies a shot!
Servings: 4 servings
Calories: 622kcal
Ingredients
For the Marinade
- ¼ cup lime juice
- ¼ cup water
- 2 Tbsp vegetable oil
- 2 Tbsp soy sauce
- 1 Tbsp white vinegar
- ½ Tbsp garlic minced
- 1 tsp salt
- ½ tsp chili powder
- ½ tsp black pepper
- ¼ tsp onion powder
- 1½ pounds flank steak cut into ½” strips against the grain
For the Sides
- ½ pound baby red potatoes halved
- 1 medium butternut squash cut into 1” cubes
- 4 Tbsp olive oil
- 2 tsp garlic minced
- 1 tsp kosher salt
- 1 tsp chili powder
- ½ tsp paprika
- ½ tsp black pepper
- 1 large head of broccoli chopped into florets
- 1 large white onion cut into wedges
Instructions
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.
To Prepare
- 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.
Nutrition
Calories: 622kcal | Carbohydrates: 47g | Protein: 45g | Fat: 31g | Saturated Fat: 11g | Cholesterol: 102mg | Sodium: 1839mg | Potassium: 2094mg | Fiber: 10g | Sugar: 9g | Vitamin A: 21239IU | Vitamin C: 187mg | Calcium: 225mg | Iron: 6mg
