Hearty Steak and Potato Dinner

Name: Hearty Steak and Potato Dinner
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 4 boneless ribeye or sirloin steaks (8 oz each); 1 ½ lbs baby potatoes, halved; 1 large red onion, sliced; 1 red bell pepper, sliced; 1 zucchini, sliced; 2 cups green beans, trimmed; 3 tbsp olive oil; 1 tbsp fresh rosemary, chopped (or 1 tsp dried); 1 tbsp fresh thyme, chopped (or 1 tsp dried); 4 garlic cloves, minced; 1 tsp smoked paprika; Salt and pepper, to taste; 2 tbsp chopped fresh parsley; 1 tbsp unsalted butter

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A delicious one-pan meal with steak and crispy potatoes.

45 min

cook 30 min

American

4.1 (1574)

Ingredients

Instructions

Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper or foil for easy cleanup.
In a large bowl, toss potatoes, onion, bell pepper, zucchini, and green beans with olive oil, rosemary, thyme, garlic, paprika, salt, and pepper until evenly coated.
Arrange vegetables in a single layer on the prepared sheet pan, leaving space for the steaks.
Roast vegetables for 15 minutes.
Pat steaks dry with paper towels. Season steaks generously with salt and pepper on both sides.
Remove the sheet pan from the oven. Add steaks to the pan, nestling them among the vegetables.
Return the pan to the oven and roast for an additional 10–15 minutes, or until the steaks reach your desired doneness (use a meat thermometer: 130°F for medium-rare, 140°F for medium).
If desired, broil on high for 2 minutes to brown the steaks and crisp up the potatoes.
Rest steaks for 5 minutes. Top with a pat of butter and sprinkle with fresh parsley before serving.

Nutrition

Calories: 520 calories