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Sheet Pan Steak and Roasted Fall Vegetables Thanksgiving Style

Sophia Martinez
Sirloin steak strips roasted on one pan with butternut squash, Brussels sprouts and carrots. 42g protein — 45 minutes, serves 4.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dinner
Cuisine American
Servings 4
Calories 540 kcal

Equipment

  • A large rimmed sheet pan
  • A sharp knife
  • A large mixing bowl
  • Tongs

Ingredients
  

  • 700 g sirloin steak about 1.5 lb, sliced into 2 cm strips
  • 400 g butternut squash peeled and cut into 2 cm cubes
  • 300 g Brussels sprouts halved
  • 2 medium carrots peeled and cut into batons
  • 1 red onion cut into wedges
  • 3 tbsp olive oil
  • 3 garlic cloves minced
  • 1 tbsp fresh rosemary chopped
  • 1 tsp smoked paprika
  • 1 tsp coarse sea salt
  • 1 tsp black pepper freshly ground
  • 1 tbsp balsamic vinegar
  • Fresh parsley to serve

Instructions
 

  • Heat the oven to 220°C (425°F). Line a large rimmed sheet pan with baking paper.
  • Toss the butternut squash, Brussels sprouts, carrots and red onion with 2 tbsp of the olive oil, half the garlic, the rosemary, paprika, salt and pepper. Spread in a single layer on the pan.
  • Roast the vegetables for 20 minutes, until they are starting to soften and brown at the edges.
  • Meanwhile, toss the steak strips with the remaining olive oil, garlic and balsamic vinegar and season well.
  • Take the pan out, push the vegetables to the sides, and lay the steak strips in the middle in a single layer. Return to the oven for 8–10 minutes, until the steak is browned and cooked to your liking.
  • Rest the steak on the pan for 5 minutes, then slice any thick strips, scatter over the parsley, and serve straight from the pan.

Notes

Roast the vegetables first, then add the steak so it sears, not steams. Rest 5 minutes before serving. Keeps 3 days refrigerated.
Keyword dinner, fall vegetables, high protein, sheet pan steak, thanksgiving