This is an old-fashioned meat and potatoes dinner made easy - because it’s all cooked on a sheet pan!
It makes 4 servings for hearty appetites and will make 6 standard servings.
Leftovers are surprisingly delicious as a salad the next day - simply slice leftover steak into bite-sized pieces. Serve warm or cold.
Tip: If you want to make it vegan, use portobello mushrooms instead - just roast them with the veggies.
Serves 4 - 6.
Ingredients:
4 x 1-inch (2.5 cm) thick top sirloin steaks (about 1.5 lbs / 680 g)
¼ cup olive oil
¼ cup lemon juice
2 cloves garlic, minced
1 tsp sea salt plus more to taste
Ground black pepper to taste
2 lbs (900 g) baby potatoes, scrubbed and cut into bite-sized pieces
1 lb (450 g) carrots, peeled and cut into circles
1 lb (450 g) green beans, trimmed
1 yellow onion, chopped
Optional: Chopped parsley, for garnish
Directions:
Preheat the oven to 400°F (200°C) and lightly grease a large baking sheet.
In a large bowl, whisk together the olive oil, lemon juice, garlic, salt and pepper. Add the potatoes, carrots, green beans, and onion, and toss well to coat.
Place the veggies in a single layer on the baking sheet, and roast in the preheated oven for 25 - 30 minutes, stirring at least once to make sure they cook evenly. They will be done when they are tender. Remove from the oven and place on a plate, set aside.
Turn on the broiler. Generously season both sides of the steaks with salt and pepper and place on the baking sheet. Broil the steaks for about 4 - 5 minutes per side (medium - rare) or longer. Let the steak rest for 5 - 10 minutes before slicing.
Serve with the potatoes and veggies. Enjoy!
Recipe by: Dr. Saara Haapanen
Photo Credit: Canva by Sandra Kassel from Getty Images