Sheet Pan Steak and Veggies

Sheet Pan Steak and Veggies

“Good food, fast” is my motto in the kitchen.

Real food isn’t convenient or fast, or wrapped up in boxes and wax paper.  Real food is raw and whole. It needs washed, prepped and cooked. Eating real food can be a pain in the ass, no matter how amazingly good it is for you.

Washing, prepping and cooking is not even close to something I enjoy doing.  So I have made it my mission to make eating real food as easy on myself as possible and I would love to share some tips with you to help with your kitchen life balance. A real food kitchen if you will.

The following recipe is super easy to prep, cook and clean up.  Plus, most importantly, the Sheet Pan Steak and Veggies is nutritious with a healthy portion of protein, healthy fats and healthy carbs. It tastes pretty darn good too.

 

Sheet Pan Steak and Veggies

 

INGREDIENTS:

  • 1 pound baby red potatoes, quartered
  • 1 pound brussel sprouts, halved
  • 2 pounds flank steak
  • Balsamic Vinegar
  • 2 tbsp Dijon Mustard
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 teaspoon fresh or dried Rosemary

DIRECTIONS:

  1. Preheat oven to broil.
  2. In a large pot of boiling salted water, cook potatoes and brussel sprouts until parboiled for 10 minutes; drain well.
  3. Place potatoes and brussel sprouts in a large baggie.  Add olive oil, garlic, salt, pepper and rosemary. Shake the bag to evenly coat veggies with ALL the flavor.
  4. Pour the potatoes and sprouts onto a sheet pan.  Drizzle balsamic vinegar over veggies. Place a baking rack on top of the veggies.
  5. Rub 2 tbsp of dijon mustard over the steak.  Sprinkle salt and pepper to taste to taste, and add it to the baking rack on top of the sheet pan.
  6. Place into oven and broil until the steak is browned and charred at the edges, about 7-8 minutes per side for medium. Shave a couple of minutes off for mid-rare or add 2 minutes for mid-well.

 

Pro-Tip: Cut up and parboil a few extra potatoes. You can make breakfast potatoes or add them to scrambled eggs the next morning.

 

All of this deliciousness was made using a sheet pan, baking rack, cutting board, knife and a gallon baggie.

 

I have adapted the no fuss, no muss philosophy with all my meals and it has made my clean eating life so much easier! Stay tuned for more meal time saving recipes.

 

Until then, here is a pictorial version of the recipe.

 

Quartered red potatoes, herbs and olive oil in large baggies. Shake to coat.

Veggies and lubed up with olive oil and placed on sheet pan. 

The Steak is rubbed with marinade. The longer the steak marinades the better but even 10 minute will do.

 

Yum.  All done. In only 30 minutes.  Now you have more time to do fun stuff.

 

If you enjoyed this time saving, real food recipe, check out the following deliciousness.

 

 

 

 

 

Southwest Quinoa Salad

Southwest Quinoa Salad

THIS POST MAY CONTAIN AFFILIATE LINKS. You can read my disclosure policy here.

It’s March 10th, which means that spring is just around the corner…..although it did snow in Nashville today.  So random. Winter had 4 months to show up and it decided to do it mid-March, for two hours.  Literally. It snowed two inches and then disappeared. The first picture was taken at 8:00am and the second, at 10:00am.

You can see where my garden grows in the bottom picture.  Not long and I will fill it with veggies and berries and herbs!  I can hardly wait. Working in my garden make me so happy. It’s so therapeutic. Alex built the awesome fence around the garden out of drift wood from the lake.

In fact, most of the ingredients in the Southwest Quinoa salad will come from the garden. That’s what I love about this dish. It’s fresh, light and delicious.

You can double or triple this recipe to bring to all the cookouts in your near future.

Only 10 more days until spring!

 Southwest Quinoa Salad

Ingredients

Salad:

  • 1 cup uncooked quinoa
  • 1 can black beans, drained and rinsed
  • 1 cup corn (I used frozen)
  • 1 cup red, orange or yellow pepper, finely chopped
  • 1/2 cup green onions, finely chopped
  • 3/4 cup fresh cilantro, chopped
  • 2 cups chicken or vegetable stock

Dressing:

  • The juice of 2 large freshly squeezed limes
  • 4 tablespoons olive oil
  • 2 garlic clove, finely minced
  • 1/2 tsp of cumin
  • 1/2 tsp of chili powder
  • Pinch of salt and pepper (more to taste)
  • 1/4 tsp of cayenne pepper
  • 2 tsp honey

Directions:

1. Rinse the quinoa well. Place the quinoa in a pot with a tight-fitting lid along with the chicken or vegetable stock. Cover, bring to a boil, reduce to low and simmer for 15 minutes. Turn the heat off and let stand for an additional 5 minutes.

2. While the quinoa cooks make the dressing by whisking the lime juice, salt, cumin, chili powder, cayenne, minced garlic and honey until well combined. Drizzle in the olive oil and whisk again until well combined.

3. After the quinoa cools, mix all salad ingredients together. Pour the dressing over the salad and mix well.

Southwest Quinoa Salad

 

This dish can be served as a side or throw on some grilled chicken or baked salmon for a protein packed meal.

Here are a few other of my favorite recipes.

Zucchini Lasagna

Vanilla Chia Seed Breakfast Pudding

Turkey Sausage

Scrambled Egg Muffins

 

Zucchini Lasagna

Zucchini Lasagna

This post may contain affiliate links. You can read the disclosure policy here.

I don’t mind cooking the meals, it’s the brainstorming of the meal ideas that I’m not into.

Too bad because I really like to eat. I would just rather have someone else make it for me.

This recipe for zucchini lasagna is exciting for me because I haven’t eaten a proper lasagna in six years since I have given up gluten.

The zucchini “noodles” are so similar in texture to lasagna noodles that even my eight year old didn’t notice them.  It could be because of the extreme amount of cheese in the dish.

But cheese never hurt anybody.

Plus, substituting a vegetable for an unhealthy carb totally cancels out the copious amounts of cheese you will consume with this meal.

The noodle slicing is a bit time consuming but I recommend trying this recipe once.  I guarantee that you will end up making it again.

The recipe calls for a marinara sauce that you can either make from scratch (recipe included) or use a favorite from the store.  When using store sauce, take a peek at the sugar amount on the label.  You will be surprised how much sugar some store bought sauce contain.

Without further adieu, here is the zucchini lasagna recipe.

Yum, people.

Yum.

Ingredients:

1 1/2 teaspoons kosher salt

Black pepper, to taste

4 medium  zucchini, sliced 1/8″

1 1/2 cups part-skim ricotta

1/2 cup shredded Parmesan Cheese

1  egg

4 cups shredded part-skim mozzarella cheese

Marinara – this recipe is super easy.  If you’re not in the mood to make it, then grab your favorite jarred sauce.

Directions:

1. Preheat oven to 350 degrees.

2. Slice zucchini into 1/8″ thick slices.

 

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3. Sprinkle salt on the Zucchini and set in a colander for 10 minutes. The salt will cause the Zucchini to sweat and release some of it’s moisture

 

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4. Place Zucchini slices on a baking sheet. Bake in oven for 10 minutes. Depending on how high you stack the zucchini, keep your eye on the oven so that you don’t completely dry them out.  As you can see, I got impatient and stacked those bad boys real high.  I took off the first layer after 10 minutes and started building the first layer of lasagna while the rest dried out in the oven.  Use your best judgement on this one.

 

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5. In a medium bowl mix Ricotta cheese, Parmesan cheese, egg, salt and pepper. Stir well.

 

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6. Spread 1/2 cup of sauce on the bottom of a 9 x 12 casserole dish and alternate two layers of zucchini to cover.

 

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7. Spread 1/2 cup of the ricotta and parm mixture on top of the zucchini, then top with 1 cup of mozzarella cheese and repeat the process until all your ingredients are used up.

 

8. Cover with foil and bake 40 minutes. Uncover the foil add one more cup of Mozzarella and bake and additional 10 minutes.

 

Want to share this recipe?  Click on the pic below to save to Pinterest.

Can’t wait to hear about your zucchini lasagna making venture. *wink*

Leave a comment below and let me know how you like it!

Peace out friends. xo