Steak and roasted vegetable sheet-pan dinner

Sheet-pan dinners are easy prep and easy clean-up. 
Recipe and photo provided by
320 cal Serves 2
Prep time 0h 20m
Cook time 0h 25m
Total time 0h 45m
Steak and roasted vegetable sheet-pan dinner



  1. Step 1

    Preheat oven to 400°F (200°C).
  2. Step 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. Step 3

    In non-stick skillet over medium-high heat; sear steak 2 minutes on each side. Cover and set aside.
  4. Step 4

    Garlic Aioli: In small bowl, combine yogurt, water, garlic and mustard.
  5. Step 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. Step 6

    Divide roasted vegetables between plates. Top each with half of the steak slices; drizzle each with garlic aioli.

Nutritional information

Per serving (1 of 2)

34 g
210 mg
1215 mg
Total fat
12 g
Saturated fat
3.5 g
85 g
20 g
7 g
8 g
Added sugars
0 g