Sheet-pan Steak & Potatoes with Roasted Vegetables
Traditional steak and potatoes with roasted vegetables cooked all on one sheet-pan are a staple for easy weeknight dinners.
Ingredients
- 2 Pre Ribeye Steaks
- 1 Pound Potatoes
- 2 Tablespoons Extra-Virgin Olive Oil
- 1 Cup Cherry Tomatoes
- 1 Red Onion
- 4 Cups Chopped Asparagus
- 1/2 Teaspoon Garlic Powder
- 1/2 Teaspoon Dried Rosemary
- 3/4 Teaspoon Salt
- 3/4 Teaspoon Ground Pepper
Directions
Preheat the oven to 425°F. Cut the potatoes into wedges and toss with 1 tablespoon oil and ¼ teaspoon each of salt and pepper in a large bowl. Spread the potatoes evenly on a rimmed baking sheet. Roast for 15 minutes. Toss asparagus, halved tomatos, and sliced red onion with the remaining 1 tablespoon oil and ¼ teaspoon each of salt and pepper in the bowl. Stir the vegetables into the potatoes on the baking sheet. Sprinkle the ribeye steaks with garlic powder, rosemary and the remaining ¼ teaspoon each of salt and pepper. Place on top of the vegetables. Roast until the steak is cooked and the vegetables are tender, 10 to 15 minutes. Cut the steak against the grain. Serve with the vegetables.
Main Products
Pre 100% Grass Fed & Finished Ribeye Steak
Lowes Foods Olive Oil Extra Virgin
Red Grape Tomatoes
Jumbo Red Onion (Avg. 0.8lb)
McCormick Garlic Powder
Spice Bazaar Rosemary
Lowes Foods Iodized Salt & Pepper Shakers