Recipe Library
Sheet-Pan Steak & Potatoes
Juicy skirt steak seasoned with garlic and rosemary roasts alongside crisp potato wedges and tender asparagus, finished with a shower of tangy blue cheese that melts into every bite.
- Total
- 45 min
- Prep
- 15 min
- Cook
- 30 min
- Serves
- 4
Nutrition per Serving
- Calories
- 415
- Protein
- 35g
- Carbs
- 22g
- Fat
- 21g
- Fiber
- 4g
- Sugar
- 2g
- Sodium
- 634mg
Ingredients
- 1 pound potatoes, cut into 1/2-inch wedges
- 2 tablespoons extra-virgin olive oil, divided
- 3/4 teaspoon salt, divided
- 3/4 teaspoon ground pepper, divided
- 4 cups chopped asparagus
- 1 1/4 pounds skirt steak, trimmed
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried rosemary
- 3 tablespoons crumbled blue cheese
Instructions
- Preheat oven to 425 degrees 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 the 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.