Steak and roasted vegetable sheet-pan dinner

Sheet-pan dinners are easy prep and easy clean-up.
Steak and roasted vegetable sheet-pan dinner
2 servings / 45 min 

Prep 20 min / Cook 25 min 


Steak and vegetables:

  • 1 1/2 cups (375 mL) each: cauliflower, broccoli, carrots, cut into small pieces
  • 1 1/2 tsp (7 mL) canola oil
  • 1/2 tsp (2 mL) each: onion powder, dried thyme, dried rosemary, paprika
  • 1/2 lb (250 g) beef strip loin steak

Garlic aioli:

  • 2 Tbsp (30 mL) yogurt, 0% fat M.F.
  • 1/2 tsp (2 mL) water
  • 1/4 tsp (1 mL) each: crushed garlic and Dijon mustard
  1. Preheat oven to 400°F (200°C).
  2. 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.
  3. In non-stick skillet over medium-high heat; sear steak 2 minutes on each side. Cover and set aside.
  4. Garlic Aioli: In small bowl, combine yogurt, water, garlic and mustard. 
  5. 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.
  6. Divide roasted vegetables between plates. Top each with half of the steak slices; drizzle each with garlic aioli. 
Nutritional info per serving (1 of 2)
  • Calories 320
  • Protein 34 g
  • Total fat 12 g
    Saturated fat 3.5 g
    Cholesterol 85 mg
  • Carbohydrates 20 g
    Fibre 7 g
    Sugars 8 g
    Added sugars 0 g
  • Sodium 210 mg
  • Potassium 1215 mg

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