Sizzling Sheet Pan Steak

Servings: 4

Per Serving: (5oz Beef + 8 Asparagus Spears)

Calories: 380

Protein: 34g - Carbohydrates: 3g - Fat: 25g

Fiber: 1g - Sugar: 1g - Sodium: 448mg

Prep Time: 15 minutes

Bake Time: 25 minutes

Ingredients:

• 1 tsp minced fresh rosemary

• 1/2 tsp each salt, pepper, paprika, and garlic powder

• 1 1/2 lbs beef flank steak

• 1 lb fresh asparagus, trimmed

• 2 tbsp avocado oil

• 2 tbsp butter, melted

• 1 garlic clove, minced

Instructions:

1. Preheat Oven: Preheat your oven to 400°F (200°C). Line a 15x10x1-inch baking pan with foil for easy cleanup.

2. Prepare Seasoning: In a small bowl, combine the minced rosemary, salt, pepper, paprika, and garlic powder. Set aside.

3. Arrange Ingredients: Place the flank steak on one half of the prepared baking pan. Arrange the asparagus spears in a single layer on the other half of the pan.

4. Season and Oil Steak: Brush the steak with avocado oil and sprinkle with the seasoning mix, ensuring it is evenly coated.

5. Prepare Asparagus: In a small bowl, combine the melted butter and minced garlic. Pour this mixture over the asparagus, ensuring all spears are coated.

6. Cover and Bake: Cover the entire baking pan with foil. Bake in the preheated oven for 25-30 minutes, or until the steak reaches your desired level of doneness (see Coach's Notes for temperature guidelines).

7. Rest and Serve: Let the steak rest for 5-10 minutes before slicing. Serve the sliced steak with the roasted asparagus.

Coach’s Notes:

• Cooking Temperatures:

  • Medium Rare: 135°F (57°C)

  • Medium: 140°F (60°C)

  • Medium Well: 145°F (63°C)

• Easy Cleanup:

  • Line the baking pan with foil to make cleanup a breeze.

• Even Cooking:

  • Toss the asparagus and steak with oil before cooking to ensure even roasting.

  • Season generously to enhance flavors.

  • Avoid overcrowding the pan to ensure proper cooking.

  • Rotate the pan halfway through baking to ensure even heat distribution.

• Ingredient Substitutions:

  • If you can’t find flank steak, try using skirt steak, flap steak, or flat iron steak.

  • For a vegetarian option, replace the beef with potatoes or other hearty vegetables.

Recipe Credit: Taste of Home Cooking School Cookbook