Sheet-Pan Steak & Potatoes

Name: 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

Posted January 4th, 2021

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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