“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
- 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
- Preheat oven to broil.
- In a large pot of boiling salted water, cook potatoes and brussel sprouts until parboiled for 10 minutes; drain well.
- 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.
- Pour the potatoes and sprouts onto a sheet pan. Drizzle balsamic vinegar over veggies. Place a baking rack on top of the veggies.
- 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.
- 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.
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