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Recipe: Meat & Potatoes Sheet Pan Dinner

steak sliced with rosemary on top

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:

  1. Preheat the oven to 400°F (200°C) and lightly grease a large baking sheet.

  2. 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.

  3. 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.

  4. 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.

  5. Serve with the potatoes and veggies. Enjoy!


Recipe by: Dr. Saara Haapanen

Photo Credit: Canva by Sandra Kassel from Getty Images

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