Sheet-Pan Steak & Potatoes
Ingredients
- 1 lb potatoes, cut into ½-inch wedges
- 2 Tbsp extra-virgin olive oil, divided
- ¾ tsp salt, divided
- ¾ tsp ground pepper, divided
- 4 cups chopped asparagus
- 1¼ lb skirt steak, trimmed
- ½ tsp garlic powder
- ½ tsp dried rosemary
- 3 Tbsp crumbled blue cheese
Instructions
- Preheat oven to 425°F. Toss potatoes with 1 Tbsp oil and ¼ tsp each salt and pepper in a large bowl. Spread evenly on a rimmed baking sheet. Roast for 15 minutes.
- Toss asparagus with the remaining 1 Tbsp oil and ¼ tsp each salt and pepper in the bowl. Stir into the potatoes on the baking sheet.
- Sprinkle steak with garlic powder, rosemary and the remaining ¼ tsp each salt and pepper. Place on top of the vegetables. Roast until the steak is cooked and the vegetables are tender, 10 to 15 minutes more.
- Transfer the steak to a serving platter. Stir blue cheese into the vegetables and serve with the steak.
Nutritional Information
| Main | Total | |
| Servings | 4 | |
| Calories |
415
|
415
|
| Fat (g) | 21 | 21 |
| Sat. Fat (g) | 7 | 7 |
| Protein (g) | 35 | 35 |
| Carb (g) | 22 | 22 |
| Fiber (g) | 3 | 3 |
| Sodium (mg) | 634 | 634 |
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