STEAK WITH ROASTED VEGGIES
This dinner of steak, zucchini, squash, onion, and tomatoes roasts on one pan. It's so easy and yummy!
Inspired by: The Whole Cook
Ingredients:
VEGGIES
2 zucchini, sliced into half-circles
2 yellow squash, sliced into half-circles
1/2 pint grape or small cherry tomatoes
1 red onion, sliced into strips
3 tbsp olive or avocado oil
1/2 tsp garlic powder
1/2 tsp dried oregano
1/2 tsp salt
STEAK
1 lb/453g sirloin steak, thinly sliced, about 1/2-inch thick pieces
2 tbsp coconut aminos
1/2 tsp salt
1/2 tsp pepper
1/4 tsp crushed red pepper flakes
1/4 tsp garlic powder
Instructions:
Preheat the oven to 425°F. Line a 12" x 17" baking sheet with parchment paper.
Combine steak with coconut aminos, salt, pepper, crushed red pepper flakes, and garlic powder. Set aside. (While you can marinate for up to 12 hours, there is no need with this recipe. Just let it sit in the marinade ingredients while your veggies are roasting and you'll be good to go!)
Spread zucchini, squash, red onion, and tomatoes on the baking sheet. They do not need to be kept separate. Drizzle with olive oil. Sprinkle with garlic powder, dried oregano, and salt. Stir so everything is well seasoned. Spread in a single layer after stirring.
Place in the oven and bake for 20 minutes or until veggies are softened and close to done.
Spread marinated steak on baking sheet with veggies. Bake for 5 to 8 minutes, or until steak is how you like it.
NOTES
You can marinate your steak for up to 12 hours. For this recipe I just let the marinade work it’s magic in the 20 minutes I have while the veggies are roasting. There isn’t much liquid to this marinade and it’s designed to work quickly!
Want to make some veggies swaps? You’re welcome to use any veggies that cook in the same amount of time. Feel free to go with brussels sprouts, green beans, or even diced potatoes!
Whole recipe serving breakdown:
15 Servings Protein
0 Servings Carb
3 Servings Fat
6-8 Servings Veggies (depending on how big your zucchini and squash are)