Are you looking for a quick and easy weeknight meal that's packed with flavor? Look no further than a steak sheet pan supper! This no-fuss cooking method is perfect for busy families and anyone who loves a hearty, delicious meal. Simply toss your favorite steak, vegetables, and seasonings onto a sheet pan, pop it in the oven, and let it roast until everything is cooked to perfection. With minimal cleanup and maximum flavor, a steak sheet pan supper is sure to become a family favorite.
Check out the recipes below so you can choose the best recipe for yourself!
STEAK AND VEGGIES SHEET PAN DINNER
Perfectly seasoned sirloin steak, tender asparagus, and cherry tomatoes prepared together on just one sheet pan. SO easy and SO darn delicious!
Provided by Katerina | Diethood
Categories Dinner
Time 35m
Number Of Ingredients 14
Steps:
- Preheat oven to 400F.
- Place asparagus and cherry tomatoes on a large sheet pan or baking tray. (Try not to let the vegetables overlap too much, so that they roast properly.)
- Drizzle veggies with extra virgin olive oil and season with McCormick® Basil Leaves, salt, and pepper; using your hands or tongs, mix the veggies around until they are evenly covered with oil and seasonings.
- Roast vegetables for 10 minutes.
- In the meantime, prepare the steak by seasoning with salt, pepper, and McCormick® Crushed Red Pepper; using your hands, rub the seasoning into the steaks.
- Remove sheet pan from oven; push vegetables to the side to make room for the steaks; place steaks on the sheet pan and roast for 10 more minutes, or until desired doneness is reached. Flip the steaks half way through cooking.
- In the meantime, prepare the Basil Garlic Butter by combining the butter, McCormick® Basil Leaves, garlic, salt and pepper in a small mixing bowl.
- Using a fork, mix and mash the butter mixture until well incorporated.
- Remove sheet pan from oven and spoon a few dabs of butter over the done steaks and veggies.
- Garnish steaks and veggies with basil leaves and crushed red pepper.
- Serve.(Give steaks about 7 minutes rest time before cutting)
Nutrition Facts : Calories 262 kcal, Carbohydrate 9 g, Protein 28 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 84 mg, Sodium 129 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
SHEET-PAN STEAKHOUSE DINNER
We all have our favorite steakhouse, and a go-to meal on their menu, but you don't have to wait to be seated with our sheet pan steak. With just 20 minutes of prep you can serve up sheet pan steak, potatoes and asparagus just like your favorite steakhouse would, but in the comfort of your own home. But it's more than just steak and potatoes, the fresh herb butter gives this recipe that steakhouse touch and a depth of flavor you'll fall in love with all over again.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 4
Number Of Ingredients 11
Steps:
- Move one oven rack to center and one 6 inches below broiler.
- Heat oven to 425°F. Spray 18x13-inch rimmed sheet pan with cooking spray.
- Toss potatoes in 1 tablespoon of the oil, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Place on sheet pan, cut side down. Bake on center rack 25 to 30 minutes or until tender.
- Meanwhile, in small bowl, mix butter, parsley, thyme, garlic and remaining 1/4 teaspoon pepper; set aside. In shallow bowl, mix asparagus, remaining 1 tablespoon oil and remaining 1/4 teaspoon salt. Gently toss to combine.
- Remove pan from oven, and transfer potatoes to plate; cover to keep warm.
- Set oven control to broil.
- Season each of the steaks with 1 teaspoon grill seasoning; place on sheet pan. Place sheet pan on top rack; broil steaks 5 minutes. Remove pan from oven, turn steaks over and arrange asparagus around steaks. Place back on top rack, and continue to broil 4 to 6 minutes or until steaks are desired doneness (135°F for medium) and asparagus is just tender. Turn oven off.
- Transfer steaks to cutting board; let stand 5 minutes. Meanwhile, place potatoes back on pan with asparagus, and return to oven, which is turned off, 4 to 5 minutes or until potatoes are warm and asparagus is tender.
- Place a dollop of the butter mixture on top of each of the steaks. Serve steaks with potatoes and asparagus.
Nutrition Facts : Calories 720, Carbohydrate 40 g, Cholesterol 190 mg, Fat 6, Fiber 6 g, Protein 61 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 1930 mg, Sugar 4 g, TransFat 1 g
STEAKHOUSE SHEET PAN DINNER FOR TWO
Date night just got a lot easier -- and less expensive. Here's a traditional surf-and-turf dinner with all the sides, but without the steakhouse prices or any complicated prep. Using just one sheet pan makes it a quick clean-up.
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 2 servings
Number Of Ingredients 12
Steps:
- Position an oven rack in the top third of the oven and preheat to 450 degrees F. Lightly grease a third of an 18-by-13-inch sheet pan with butter.
- Toss the shrimp with the melted butter, 1 teaspoon thyme, a third of the minced garlic, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl until well coated; set aside.
- Mix the Parmesan, 1/3 cup heavy cream, remaining 1 teaspoon thyme, half the remaining garlic, 1/2 teaspoon salt and a few grinds of pepper in a small bowl.
- Arrange half of the potato slices in a single, overlapping layer on the buttered part of the sheet pan and pour the heavy cream mixture over the top. Top with the remaining potato slices. Cover the potatoes with foil and bake until tender when pierced with a fork, 15 to 17 minutes.
- Whisk together the cream cheese, remaining 1/3 cup heavy cream, remaining garlic and 1/4 teaspoon salt in a medium bowl until smooth. Fold in the spinach until well coated. Divide the mixture between two 4-inch ramekins and press the spinach down so that it is flat and the cream mixture is pooling a bit on top.
- Remove the pan from the oven, remove the foil and sprinkle the potatoes with the Gruyere. Put the steaks down the middle of the pan and sprinkle generously with salt and pepper. Put the ramekins on one end of the empty third of the pan so that they are side by side.
- Bake until an instant-read thermometer inserted into the middle of the steak registers 95 degrees F, 12 to 14 minutes. Remove the pan from the oven and turn on the broiler. Create 2 hearts with the shrimp on the pan beside the ramekins by connecting the tails. Broil until the steaks start to turn brown in some spots, an instant-read thermometer inserted into the middle of the steak reaches 125 degrees F (for medium-rare), the shrimp are opaque and the cheese on the potatoes turns golden and starts to crisp, 3 to 4 minutes. Let rest 5 to 10 minutes. Slice and serve the steak on plates alongside the shrimp, potatoes and creamed spinach.
SHEET-PAN STEAK DINNER
Steps:
- Preheat oven to 400°. In small bowl, combine rosemary and spices; set aside. , Place steak on 1 side of a 15x10x1-in. baking pan; place asparagus on remaining side in a single layer. Brush steak with oil and sprinkle with seasoning mix. Combine butter and garlic, pour over asparagus. , Cover with foil; bake until meat reaches desired doneness (for medium-rare, a thermometer should read 135°, medium, 140°; medium-well, 145°), 25-30 minutes. Let steak stand 5-10 minutes before slicing. Serve with asparagus.
Nutrition Facts : Calories 380 calories, Fat 25g fat (10g saturated fat), Cholesterol 96mg cholesterol, Sodium 448mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 34g protein.
Tips:
- Choose the right steak: Opt for a tender cut like strip steak, ribeye, or tenderloin, with a thickness of 1 to 1 1/2 inches.
- Marinate the steak: Marinating the steak for at least 30 minutes, preferably overnight, enhances its flavor and tenderness. Use a marinade made with olive oil, herbs, spices, and acidic ingredients like lemon juice or vinegar.
- Preheat the oven and sheet pan: Preheat the oven to the desired temperature before cooking the steak. Also, preheating the sheet pan helps sear the steak better.
- Sear the steak: Sear the steak in a hot skillet or grill for a few minutes per side to create a flavorful crust and lock in the juices.
- Roast the vegetables: Toss the vegetables with olive oil, salt, and pepper, then roast them in the oven until tender and caramelized.
- Assemble and serve: Place the roasted vegetables on a serving platter, top with the steak, and drizzle with any remaining marinade or pan juices.
Conclusion:
The sheet pan supper approach offers a convenient and flavorful way to prepare a complete meal with minimal effort. By combining tender and juicy steak with a variety of roasted vegetables, this recipe delivers a balanced and satisfying meal. The marinade adds depth of flavor to the steak, while the roasted vegetables provide a colorful and nutritious accompaniment. Simply preheat the oven, sear the steak, roast the vegetables, and assemble the meal for a delicious and hassle-free dinner option.
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