Wisconsin Potato and Vegetable Growers Association

Sheet-Pan Steak & Potatoes

Sheet-Pan Steak & Potatoes

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Calories 1473 kcal


  • 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


  • 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.


Calories: 1473kcalCarbohydrates: 81gProtein: 132gFat: 70gSaturated Fat: 20gPolyunsaturated Fat: 5gMonounsaturated Fat: 39gTrans Fat: 2gCholesterol: 357mgSodium: 2147mgPotassium: 3604mgFiber: 11gSugar: 4gVitamin A: 64IUVitamin C: 89mgCalcium: 98mgIron: 14mg
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