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)


    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.

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