Steak And Veggies Sheet Pan Dinner Food

STEAK SHEET PAN SUPPER

Steps:

• Position an oven rack on the highest level in the oven. Preheat the broiler on high.
• Arrange the peppers on a sheet pan in a single layer. Do the same with the onions and cherry tomatoes. This will create a bed of vegetables for the steaks to sit on.
• Lay the steaks directly on the vegetables with an inch or two between the steaks so they aren't touching. Season the top of each steak with 1 teaspoon Montreal steak seasoning. Drizzle the top of each steak with 1 tablespoon olive oil. Top each steak with 1 tablespoon butter.
• Broil until the tops of the steaks are nicely browned, about 5 minutes. Remove the pan from the oven and use a set of tongs to flip the steaks over. Sprinkle the other side of each steak with 1 teaspoon Montreal steak seasoning. Drizzle each steak with 1 tablespoon olive oil and top each with 1 tablespoon butter. Slide the pan back into the oven and broil the other side for 3 minutes.
• Plate each steak with half of the veggies from the pan. Serve with a chunk of crusty French bread.

SHEET PAN STEAK AND RAINBOW VEGGIES RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200˚C).
• Prepare the vegetables.
• Place cherry tomatoes, carrots, yellow bell pepper, red onion, and asparagus evenly on a baking tray. (Try not to let the vegetables overlap too much, so that they roast properly.)
• Season with olive oil, salt, and pepper to taste.
• Add garlic cloves and sprigs of thyme on top of the vegetables. Bake vegetables for 15 minutes.
• Roast vegetables for 15 minutes.
• Bring back the tray and push vegetables to the side to make room for the steak. Place the steak in the middle of the pan and season both sides with salt and pepper.
• Top the steak with a sprig of thyme and a clove of garlic. Place back in oven for 10 more minutes or until desired doneness is reached.
• Allow the steak to rest for 5-10 minutes. Plate the vegetables and top with cut steak.
• Enjoy!

STEAK AND VEGGIES SHEET PAN DINNER

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)

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.