Sheet Pan Steak and Potatoes for One
Be the first to rate it
Sirloin strips roasted with baby red potatoes, carrot, and garlic with rosemary, all on one small pan.
Ingredients
- 2–3 small baby red potatoes (roughly ¼ pound) quartered
- 1 medium carrot peeled and thick-sliced
- 2 garlic cloves
- 1 tablespoon olive oil split into two ½-tablespoon portions
- ¼ teaspoon kosher salt divided
- ¼ teaspoon black pepper divided
- ¼ teaspoon dried rosemary divided
- 1 sirloin steak (6–8 ounces) sliced ½-inch thick
Equipment
- baking sheet
Directions
- Heat the oven to 425°F. Spread the potatoes, carrot, and whole garlic cloves on a 9×13-inch rimmed baking sheet. Toss with ½ tablespoon of the oil and ⅛ teaspoon each of the salt, pepper, and rosemary.
- Roast the vegetables for 20 minutes. While they roast, toss the steak slices with the rest of the oil, salt, pepper, and rosemary.
- Add the steak to the pan and roast 5 to 8 minutes more, until it’s done the way you like it (145°F for medium-rare).
- Let the steak rest for a few minutes, then serve it with the vegetables.
Nutrition
Serving: 423g | Calories: 691kcal | Carbohydrates: 26g | Protein: 49g | Fat: 43g | Saturated Fat: 14g | Trans Fat: 0g | Cholesterol: 170mg | Sodium: 772mg | Potassium: 1461mg | Fiber: 4.1g | Sugar: 4.4g | Vitamin A: 10213IU | Vitamin C: 15mg | Calcium: 104mg | Iron: 4.7mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); carrot counted as carrots, steak counted as raw top sirloin steak, potatoes counted as raw red potatoes. Brands and portions vary, so use it only as an approximation.