Sheet Pan Pesto Steak and Roasted Potatoes
Servings: 4
Prep time: 15 MinutesCook time: 35 MinutesTotal time: 50 Minutes
Ingredients
Instructions
- Preheat oven to 375°F. Spray a large, rimmed sheet pan with non-stick cooking spray.
- Spread potatoes in a single layer on the sheet pan. Toss with 1 teaspoon of olive oil and 1 teaspoon of seasoning mixture. Roast 15 minutes; stir.
- Add broccoli to the sheet pan. Toss with remaining olive oil and 1 teaspoon of seasoning mixture. Roast 15 minutes.
- Remove sheet pan from the oven and set broiler to high.
- Stir potatoes and broccoli and make space for steaks in the center of the sheet pan. Rub steaks evenly with remaining seasoning mixture.
- Broil 5 minutes, then flip steaks. If potatoes and broccoli are lightly browned and tender, remove from the sheet pan and keep warm. Broil steaks 5 minutes more, or until they have reached at least 145°F for medium rare doneness or 160°F for medium doneness. Broil longer if desired.
- Spoon 1 teaspoon of pesto onto each steak. Let rest 5 minutes.
- Serve steaks with roasted potatoes and broccoli.
Approximate nutritional values per serving (1 steak with 1 teaspoon of pesto and about 1 ¼ cups potato-broccoli mixture):
330 Calories, 7g Fat (1.5g Saturated), 125mg Cholesterol, 450mg Sodium, 41g Carbohydrates, 4g Fiber, 6g Sugars (0g Added Sugars), 24g Protein
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