Photos: Oxmoor House
This is one of those effortless meals where everything—and I mean everything—is cooked on a single baking sheet. The veggies are first par-roasted for 7 minutes to get a nice head start, and then the steaks are added to broil to your desired doneness. Serve this straight from the sheet pan to save on dishes.
Serves 4
For the fresh herb butter:4 Tbsp. unsalted butter, at room temperature
1 Tbsp. chopped fresh basil
1 Tbsp. chopped fresh thyme
1 Tbsp. chopped fresh rosemary
Kosher salt and freshly ground black pepper, to taste
For the steak and vegetables: 1 pound asparagus, trimmed
1 pound baby carrots, peeled, trimmed, and cut in half lengthwise
2 cups cherry tomatoes
2 tablespoons olive oil
3 cloves garlic, minced
1 tsp. dried thyme
Kosher salt and freshly ground black pepper, to taste
2 pounds top sirloin steak, 1 inch thick, patted dry (you can also use hangar, flank, or New York strip steak)
Directions
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.
Serves 4
Ingredients
For the fresh herb butter:
For the steak and vegetables:
Directions
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.
Published 07/29/2016
