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steak-and-roasted-vegetable-sheet-pan-dinner

Steak and Roasted Vegetable Sheet-Pan Dinner

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Sheet-pan dinners are easy prep and easy clean-up. Tender steak strips are paired with tasty roasted veggies, seasoned with rosemary, thyme and spices and finished with a creamy garlic sauce.

steak-and-roasted-vegetable-sheet-pan-dinner

Steak and Roasted Vegetable Sheet-Pan Dinner

Sheet-pan dinners are easy prep and easy clean-up. Tender steak strips are paired with tasty roasted veggies, seasoned with rosemary, thyme and spices and finished with a creamy garlic sauce.
5 from 1 vote
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Course: Main Course
Preparation: Quick & Easy, Roasting
Prep Time: 20 minutes minutes
Cook Time: 25 minutes minutes
Total Time: 45 minutes minutes
Servings: 2 servings
Author: Pat Moynihan Morris and Hello Canola
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Ingredients

  • 1 1/2 cups each: cauliflower, broccoli, carrots, cut into small pieces
  • 1 1/2 tsp canola oil
  • 1/2 tsp each: onion powder, dried thyme, dried rosemary, paprika
  • 1/2 lb beef strip loin steak
Garlic Aioli
  • 2 Tbsp yogurt, 0% fat M.F.
  • 1/2 tsp water
  • 1/4 tsp each: crushed garlic and Dijon mustard
Imperial – Metric

Instructions

  • Preheat oven to 400°F (200°C).
  • In large bowl, stir together cauliflower, broccoli, and carrots with canola oil. In small bowl combine spices and sprinkle over vegetables; toss to coat well. Arrange vegetables in single layer on foil-lined, rimmed baking sheet. Place pan in oven; roast 12 minutes.
  • In non-stick skillet over medium-high heat; sear steak 2 minutes on each side. Cover and set aside.
  • Garlic Aioli: In small bowl, combine yogurt, water, garlic and mustard.
  • Push vegetables aside; place steak in centre. Cook 4 to 6 minutes longer or until steak reaches medium-rare (140°F/60°C). Place steak on cutting board; cover and let rest 5 minutes. Cut into thin slices.
  • Divide roasted vegetables between plates. Top each with half of the steak slices; drizzle each with Garlic Aioli.
Nutrition Facts
Steak and Roasted Vegetable Sheet-Pan Dinner
Serving Size
 
389 g
Amount per Serving
Calories
320
% Daily Value*
Fat
 
12
g
18
%
Saturated Fat
 
3.5
g
22
%
Cholesterol
 
85
mg
28
%
Sodium
 
210
mg
9
%
Potassium
 
1215
mg
35
%
Carbohydrates
 
20
g
7
%
Fiber
 
7
g
29
%
Sugar
 
8
g
9
%
Protein
 
34
g
68
%
* Percent Daily Values are based on a 2000 calorie diet.
5 from 1 vote (1 rating without comment)

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