Description
A simple yet elegant sheet pan dinner featuring tender sirloin steak strips and colorful roasted vegetables. This quick and nutritious meal combines juicy steak with perfectly seasoned zucchini, yellow squash, tomatoes, and red onion for a complete and satisfying dinner option.
Ingredients
Units
Scale
Veggies
- 2 zucchini, sliced into half-circles
- 2 yellow squash, sliced into half-circles
- 1/2 pint grape or small cherry tomatoes
- 1 red onion, sliced into strips
- 3 tbsp olive or avocado oil
- 1/2 tsp garlic powder
- 1/2 tsp dried oregano
- 1/2 tsp salt
Steak
- 1 lb sirloin steak, thinly sliced, about 1/2-inch thick pieces
- 2 tbsp coconut aminos or soy sauce
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/4 tsp crushed red pepper flakes
- 1/4 tsp garlic powder
Instructions
- Preheat the Oven
Preheat the oven to 425°F. Line a 12″ x 17″ baking sheet with parchment paper to prevent sticking and make cleanup easier. - Prepare the Steak
Combine the thinly sliced sirloin steak with coconut aminos (or soy sauce), salt, pepper, crushed red pepper flakes, and garlic powder in a bowl. Set aside to marinate briefly while you prepare and begin roasting the vegetables. The quick marinade will add flavor to the steak even without extended marinating time. - Prepare the Vegetables
Spread the sliced zucchini, yellow squash, red onion, and cherry tomatoes on the prepared baking sheet. Drizzle with olive or avocado oil, then sprinkle evenly with garlic powder, dried oregano, and salt. Stir the vegetables to ensure they’re well coated with oil and seasonings, then spread them out in a single layer to ensure even roasting. - Roast the Vegetables
Place the baking sheet in the preheated oven and roast for 20 minutes, or until the vegetables are softened and beginning to caramelize around the edges. This initial roasting allows the vegetables to develop flavor and reach the right texture before adding the steak. - Add the Steak and Finish Cooking
Carefully remove the baking sheet from the oven and spread the marinated steak pieces among the partially roasted vegetables. Return the baking sheet to the oven and continue cooking for 5 to 8 minutes, or until the steak reaches your desired level of doneness.
Notes
- For best results, slice the steak against the grain to ensure tenderness.
- You can customize the vegetable mix based on what’s in season.
- If you prefer your vegetables with more caramelization, consider broiling for the last 1-2 minutes.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- For a complete meal, serve with a side of quinoa, rice, or crusty bread.
Nutrition
- Serving Size: 1 Serving
- Calories: 380kcal
- Sugar: 5g
- Sodium: 620mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 75mg
