Sheet-Pan Steak and Veggies Recipe
For the fresh herb butter:
For the steak and vegetables:
Total time: 25 minutes
Preheat the oven to broil. Lightly oil a baking sheet, or coat it with nonstick spray.
Make the fresh herb butter: Mix together the butter, basil, thyme, and rosemary in a small bowl until the herbs are evenly incorporated; season with salt and pepper to taste. Set aside.
Spread out the asparagus, carrots, and tomatoes in a single layer on the prepared baking sheet. Add the olive oil, garlic, and thyme; season with salt and pepper to taste. Gently toss to combine.
Broil the mixed veggies 6 inches from the heat source for about 7 minutes, until the carrots are slightly tender.
Remove the baking sheet from the oven. Season the steaks with salt and pepper to taste, and add them to the baking sheet in a single layer.
Return to the oven, and broil until browned and charred at the edges, about 2 minutes per side for medium-rare, or until desired doneness.
Serve immediately with the fresh herb butter.
Per Serving: Calories, 567; Fat, 30.2g; Protein, 60g; Carbohydrates, 17g; Fiber, 6g; Cholesterol, 180mg; Iron, 8mg; Sodium, 482mg; Calcium, 95mg.
From Damn Delicious: 100 Super Easy, Super Fast Recipes (Oxmoor House) by Chungah Rhee.