Sheet-Pan Steak & Potatoes
Ingredients
- 1 lb potatoes cut into 1/2-inch wedges
- 2 Tbsp extra virgin olive oil divided
- 3/4 tsp salt divided
- 3/4 tsp ground pepper divided
- 4 cups chopped asparagus
- 1 1/4 lbs skirt steak trimmed
- 1/2 tsp Garlic powder
- 1/2 tsp dried rosemary
- 3 Tbsp crumbled blue cheese
Servings:
Units:
Instructions
- Preheat oven to 425° F.
- Toss potatoes with 1 tablespoon oil and 1/4 teaspoon each salt and pepper in a large bowl. Spread evenly on a rimmed baking sheet. Roast for 15 minutes.
- Toss asparagus with the remaining 1 tablespoon oil and 1/4 teaspoon each salt and pepper in the bowl. Stir into the potatoes on a baking sheet.
- Sprinkle steak with garlic powder, rosemary and the remaining 1/4 teaspoon each salt and pepper. Place on top of the vegetables. Roast until the steak is cooked and the vegetables are tender, 10 to 15 minutes more.
- Transfer the steak to a serving platter. Stir blue cheese into the vegetables and serve with the steak.
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