Sheet-Pan Steak Dinner
TOTAL TIME: Prep: 15 min. Bake: 25 min.
YIELD: 4 servings
Ingredients
-
1 teaspoon minced fresh rosemary
-
1/2 teaspoon each salt, pepper, paprika and garlic powder
-
1-1/2 pounds beef flank steak
-
1 pound fresh asparagus, trimmed
-
2 tablespoons avocado oil
-
2 tablespoons butter, melted
-
1 garlic clove, minced
Directions
-
1.
Preheat oven to 400°. In a small bowl, combine rosemary and seasonings; set aside.
-
2.
Place steak on 1 side of a 15x10x1-in. baking pan; place asparagus on the other side in a single layer. Brush steak with oil and sprinkle with seasoning mix. Combine butter and garlic; pour over asparagus.
-
3.
Cover with foil; bake until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 25-30 minutes. Let steak stand 5-10 minutes before slicing. Serve with asparagus.
Nutrition Facts
5 ounces cooked beef with 8 asparagus spears: 380 calories, 25g fat (10g saturated fat), 96mg cholesterol, 448mg sodium, 3g carbohydrate (1g sugars, 1g fiber), 34g protein.
© 2024 RDA Enthusiast Brands, LLC