Steak Sheet Pan Supper Recipes
STEAK AND VEGGIES SHEET PAN DINNER
Perfectly seasoned sirloin steak, tender asparagus, and cherry tomatoes prepared together on just one sheet pan. SO easy and SO darn delicious!
Provided by Katerina | Diethood
Categories Dinner
Time 35m
Number Of Ingredients 14
Steps:
- Preheat oven to 400F.
- Place asparagus and cherry tomatoes on a large sheet pan or baking tray. (Try not to let the vegetables overlap too much, so that they roast properly.)
- Drizzle veggies with extra virgin olive oil and season with McCormick® Basil Leaves, salt, and pepper; using your hands or tongs, mix the veggies around until they are evenly covered with oil and seasonings.
- Roast vegetables for 10 minutes.
- In the meantime, prepare the steak by seasoning with salt, pepper, and McCormick® Crushed Red Pepper; using your hands, rub the seasoning into the steaks.
- Remove sheet pan from oven; push vegetables to the side to make room for the steaks; place steaks on the sheet pan and roast for 10 more minutes, or until desired doneness is reached. Flip the steaks half way through cooking.
- In the meantime, prepare the Basil Garlic Butter by combining the butter, McCormick® Basil Leaves, garlic, salt and pepper in a small mixing bowl.
- Using a fork, mix and mash the butter mixture until well incorporated.
- Remove sheet pan from oven and spoon a few dabs of butter over the done steaks and veggies.
- Garnish steaks and veggies with basil leaves and crushed red pepper.
- Serve.(Give steaks about 7 minutes rest time before cutting)
Nutrition Facts : Calories 262 kcal, Carbohydrate 9 g, Protein 28 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 84 mg, Sodium 129 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
SHEET-PAN STEAKHOUSE DINNER
We all have our favorite steakhouse, and a go-to meal on their menu, but you don't have to wait to be seated with our sheet pan steak. With just 20 minutes of prep you can serve up sheet pan steak, potatoes and asparagus just like your favorite steakhouse would, but in the comfort of your own home. But it's more than just steak and potatoes, the fresh herb butter gives this recipe that steakhouse touch and a depth of flavor you'll fall in love with all over again.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 4
Number Of Ingredients 11
Steps:
- Move one oven rack to center and one 6 inches below broiler.
- Heat oven to 425°F. Spray 18x13-inch rimmed sheet pan with cooking spray.
- Toss potatoes in 1 tablespoon of the oil, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Place on sheet pan, cut side down. Bake on center rack 25 to 30 minutes or until tender.
- Meanwhile, in small bowl, mix butter, parsley, thyme, garlic and remaining 1/4 teaspoon pepper; set aside. In shallow bowl, mix asparagus, remaining 1 tablespoon oil and remaining 1/4 teaspoon salt. Gently toss to combine.
- Remove pan from oven, and transfer potatoes to plate; cover to keep warm.
- Set oven control to broil.
- Season each of the steaks with 1 teaspoon grill seasoning; place on sheet pan. Place sheet pan on top rack; broil steaks 5 minutes. Remove pan from oven, turn steaks over and arrange asparagus around steaks. Place back on top rack, and continue to broil 4 to 6 minutes or until steaks are desired doneness (135°F for medium) and asparagus is just tender. Turn oven off.
- Transfer steaks to cutting board; let stand 5 minutes. Meanwhile, place potatoes back on pan with asparagus, and return to oven, which is turned off, 4 to 5 minutes or until potatoes are warm and asparagus is tender.
- Place a dollop of the butter mixture on top of each of the steaks. Serve steaks with potatoes and asparagus.
Nutrition Facts : Calories 720, Carbohydrate 40 g, Cholesterol 190 mg, Fat 6, Fiber 6 g, Protein 61 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 1930 mg, Sugar 4 g, TransFat 1 g
STEAK SHEET PAN SUPPER
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Position an oven rack on the highest level in the oven. Preheat the broiler on high.
- Arrange the peppers on a sheet pan in a single layer. Do the same with the onions and cherry tomatoes. This will create a bed of vegetables for the steaks to sit on.
- Lay the steaks directly on the vegetables with an inch or two between the steaks so they aren't touching. Season the top of each steak with 1 teaspoon Montreal steak seasoning. Drizzle the top of each steak with 1 tablespoon olive oil. Top each steak with 1 tablespoon butter.
- Broil until the tops of the steaks are nicely browned, about 5 minutes. Remove the pan from the oven and use a set of tongs to flip the steaks over. Sprinkle the other side of each steak with 1 teaspoon Montreal steak seasoning. Drizzle each steak with 1 tablespoon olive oil and top each with 1 tablespoon butter. Slide the pan back into the oven and broil the other side for 3 minutes.
- Plate each steak with half of the veggies from the pan. Serve with a chunk of crusty French bread.
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- Slice off ends of asparagus and rinse, pat dry. Cut potatoes into quarters. (If they are larger red potatoes, cut into eighths)
- In a medium bowl, or on sheet pan that has been sprayed with oil, toss together potatoes, 2 T olive oil, 2 T parmesan, 1 minced garlic clove, 1/2 tsp cracked pepper, salt to taste and parsley. Toss well to coat all potatoes evenly. (Then ignore this completely and toss in more parmesan because, you know....)
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- Cook potatoes and green beans: Place potatoes and green beans on the baking sheet, drizzle with olive oil and season with salt, pepper, garlic, garlic powder and Italian seasoning. Toss to combine (separate into potatoes and beans if you prefer), then roast in the hot oven for 20 minutes. Remove from the oven, toss, then push aside to make space for the steaks.
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