Sheet-Pan Steak and VegetablesSheet-Pan Steak and Vegetables
Sheet-Pan Steak and Vegetables
Sheet-Pan Steak and Vegetables
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Recipe - Price Rite Marketplace Corporate
Sheet-PanSteakandVegetables.jpg
Sheet-Pan Steak and Vegetables
Prep Time10 Minutes
Servings6
Cook Time25 Minutes
Calories544
Ingredients
1 3/4 lbs top round roast (about 1½-inches thick)
1 cup teriyaki marinade
12 oz The Little Potato® Company Dynamic Duo potatoes, halved
2 garlic cloves, minced
2 tbs olive oil, divided
lb of brussel sprouts, halved
Directions

1. Preheat oven to 425°; spray rimmed baking pan with cooking spray. Place steak in large zip-top plastic bag; pour marinade over steak. Seal bag, pressing out excess air; let stand at room temperature 1 hour or refrigerate up to 3 hours.

 

2. Toss potatoes, Brussels sprouts, garlic, 1 tablespoon oil, and ½ teaspoon each salt and pepper on prepared pan; spread evenly and roast 10 minutes.

 

3. Remove steak from marinade; discard marinade and pat steak dry with paper towel. In large skillet, heat remaining 1 tablespoon oil over medium-high heat; add steak and cook 5 minutes or until browned, turning once.

 

4. Stir vegetable mixture and push to 1 side of pan; place steak on opposite side and roast 15 minutes or until vegetables are tender-crisp and internal temperature of steak reaches 145° for medium-rare or to desired doneness, turning steak once.

 

5. Transfer steak to cutting board; toss vegetables with pan juices. Loosely tent steak and vegetables with foil; let stand 10 minutes. Slice steak ¼-inch thick against the grain; serve with vegetables. Makes about 5 cups vegetables

 

Chef Tips: Customize this recipe by swapping the London broil with a bone-in, center-cut pork chop and/or the Brussels sprouts with a gourmet mushroom blend. Add mushrooms to baking pan during last 10 minutes of roasting. .

 

Nutritional Information
  • 22 g Fat
  • 7 g Saturated Fat
  • 114 mg Cholesterol
  • 1090 mg Sodium
  • 35 g Carbohydrates
  • 6 g Fiber
  • 10 g Sugars
  • 5 g Added Sugars
  • 49 g Protein
10 minutes
Prep Time
25 minutes
Cook Time
6
Servings
544
Calories

Shop Ingredients

Makes 6 servings
1 3/4 lbs top round roast (about 1½-inches thick)
Not Available
1 cup teriyaki marinade
Kikkoman Less Sodium Teriyaki Marinade & Sauce, 10 fl oz
Kikkoman Less Sodium Teriyaki Marinade & Sauce, 10 fl oz
$2.79$0.28/fl oz
12 oz The Little Potato® Company Dynamic Duo potatoes, halved
Not Available
2 garlic cloves, minced
Fresh Garlic
Fresh Garlic
$0.87 avg/ea$3.49/lb
2 tbs olive oil, divided
Bowl & Basket Extra Virgin Olive Oil, 25.5 fl oz
Bowl & Basket Extra Virgin Olive Oil, 25.5 fl oz
$6.99$0.27/fl oz
lb of brussel sprouts, halved
Bowl & Basket Brussels Sprout Halves, 12 oz
Bowl & Basket Brussels Sprout Halves, 12 oz
$3.99$0.33/oz

Nutritional Information

  • 22 g Fat
  • 7 g Saturated Fat
  • 114 mg Cholesterol
  • 1090 mg Sodium
  • 35 g Carbohydrates
  • 6 g Fiber
  • 10 g Sugars
  • 5 g Added Sugars
  • 49 g Protein

Directions

1. Preheat oven to 425°; spray rimmed baking pan with cooking spray. Place steak in large zip-top plastic bag; pour marinade over steak. Seal bag, pressing out excess air; let stand at room temperature 1 hour or refrigerate up to 3 hours.

 

2. Toss potatoes, Brussels sprouts, garlic, 1 tablespoon oil, and ½ teaspoon each salt and pepper on prepared pan; spread evenly and roast 10 minutes.

 

3. Remove steak from marinade; discard marinade and pat steak dry with paper towel. In large skillet, heat remaining 1 tablespoon oil over medium-high heat; add steak and cook 5 minutes or until browned, turning once.

 

4. Stir vegetable mixture and push to 1 side of pan; place steak on opposite side and roast 15 minutes or until vegetables are tender-crisp and internal temperature of steak reaches 145° for medium-rare or to desired doneness, turning steak once.

 

5. Transfer steak to cutting board; toss vegetables with pan juices. Loosely tent steak and vegetables with foil; let stand 10 minutes. Slice steak ¼-inch thick against the grain; serve with vegetables. Makes about 5 cups vegetables

 

Chef Tips: Customize this recipe by swapping the London broil with a bone-in, center-cut pork chop and/or the Brussels sprouts with a gourmet mushroom blend. Add mushrooms to baking pan during last 10 minutes of roasting. .