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
Ingredients
Directions
-
Step 1
Preheat oven to 400°F (200°C). -
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. -
Step 3
In non-stick skillet over medium-high heat; sear steak 2 minutes on each side. Cover and set aside. -
Step 4
Garlic Aioli: In small bowl, combine yogurt, water, garlic and mustard. -
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. -
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)
- Calories
- 320
- Protein
- 34 g
- Sodium
- 210 mg
- Potassium
- 1215 mg
- Total fat
- 12 g
- Saturated fat
- 3.5 g
- Cholesterol
- 85 g
- Carbohydrates
- 20 g
- Fibre
- 7 g
- Sugars
- 8 g
- Added sugars
- 0 g
