Sheet-Pan Steak & Potatoes
Balsamic & Parmesan Broccoli
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.
Side Dish Ingredients
- 2 Tbsp extra-virgin olive oil, divided
- 6 cups broccoli florets (about 12 oz)
- 1 small shallot, sliced
- 1 Tbsp minced garlic
- 1 Tbsp white balsamic vinegar
- ¼ tsp salt
- ¼ tsp ground black pepper
- ⅓ cup finely shredded Parmesan cheese
Side Dish Instructions
- Heat 1 Tbsp oil in a large flat-bottom carbon-steel wok over medium-high heat. Add broccoli and cook, stirring, until browned in spots, about 4 minutes.
- Reduce heat to medium. Push the broccoli to the sides and add the remaining 1 Tbsp oil, shallot, garlic, vinegar, salt and pepper; cook, stirring often, until the broccoli is tender, about 3 minutes more.
- Remove from heat and sprinkle with Parmesan. Cover and let stand until the cheese is melted, 1 to 2 minutes.
Nutritional Information
| Main | Side | Total | |
| Servings | 4 | 4 | |
| Calories |
415
|
130
|
545
|
| Fat (g) | 21 | 9 | 30 |
| Sat. Fat (g) | 7 | 2 | 9 |
| Protein (g) | 35 | 6 | 41 |
| Carb (g) | 22 | 8 | 30 |
| Fiber (g) | 3 | 3 | 6 |
| Sodium (mg) | 634 | 289 | 923 |
EatingWell Meal Plan
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