Steak and roasted vegetable sheet-pan dinner
Sheet-pan dinners are easy prep and easy clean-up.
320 cal Serves 2
Prep time 0h 20m
Cook time 0h 25m
Total time 0h 45m
Step 1Preheat oven to 400°F (200°C).
Step 2In 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.
Step 3In non-stick skillet over medium-high heat; sear steak 2 minutes on each side. Cover and set aside.
Step 4Garlic Aioli: In small bowl, combine yogurt, water, garlic and mustard.
Step 5Push 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.
Step 6Divide roasted vegetables between plates. Top each with half of the steak slices; drizzle each with garlic aioli.
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
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