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- 1.5 pounds flank steak, trimmed - 2 tablespoons unsalted butter, melted - 4 cloves garlic, minced - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste - 1 bell pepper (red or yellow), sliced - 1 zucchini, sliced into half-moons - 1 cup cherry tomatoes, halved - 1 cup broccoli florets - 2 tablespoons olive oil - Fresh parsley, chopped for garnish Gathering the right ingredients is key to making this dish shine. Start with the flank steak. It’s flavorful and cooks nicely in the oven. Trim it well to remove excess fat. Next, you’ll need butter. Unsalted butter works best, as it lets you control the saltiness. Garlic is a must. Mince four cloves for a strong flavor. You also want smoked paprika, garlic powder, and onion powder. These spices add depth to the dish. Don’t forget to season with salt and pepper to taste. For the veggies, choose a bell pepper, zucchini, cherry tomatoes, and broccoli. These colorful vegetables not only taste great but also look beautiful on your plate. Finally, drizzle everything with olive oil for roasting. Finish with fresh parsley for a nice touch. This mix of ingredients makes the meal tasty and appealing. Enjoy the process of gathering your items, as each one plays a role in creating your delicious meal! Preheat your oven to 425°F (220°C). This heat makes everything nice and crisp. Line a large baking sheet with parchment paper. This helps with easy cleanup, so you can enjoy your meal without a mess. In a small bowl, melt 2 tablespoons of unsalted butter. Add 4 minced garlic cloves, 1 teaspoon of smoked paprika, 1 teaspoon of garlic powder, 1 teaspoon of onion powder, and some salt and pepper. Whisk it all together until it is mixed well. This garlic butter will add amazing flavor to your steak and veggies. Now, take 1.5 pounds of flank steak and place it on the baking sheet. Use a brush or spoon to coat the steak with the garlic butter mixture. Make sure to cover both sides. This step is key for great taste. For the best flavor, let the steak marinate for at least 15 minutes. If you have more time, let it sit longer. This allows the flavors to soak in, making each bite delicious! While the steak marinates, grab a bowl and toss together a sliced bell pepper, a sliced zucchini, halved cherry tomatoes, and broccoli florets. Use 2 tablespoons of olive oil, salt, and pepper to coat the veggies evenly. This will help them roast nicely. Arrange the veggies around the flank steak in a single layer. Avoid overcrowding the pan, as this helps everything cook evenly and get that nice roasted flavor. Place the baking sheet in the preheated oven. Roast for 15-20 minutes. For a medium-rare steak, aim for an internal temperature of 135°F. You can use a meat thermometer to check. After cooking, take the baking sheet out of the oven. Let the steak rest for about 5 minutes. This helps the juices stay in the meat. Then, slice the steak against the grain for the best texture. To serve, place the steak slices next to the roasted veggies. Drizzle any leftover garlic butter from the pan over everything. Finish with a sprinkle of fresh chopped parsley for color and extra flavor. Enjoy your meal! To get the best steak, knowing the right temperature is key. Here are the recommended temperatures for doneness: - Rare: 125°F - Medium-rare: 135°F - Medium: 145°F - Medium-well: 150°F - Well done: 160°F For a juicy steak, I suggest using a meat thermometer. It helps you avoid overcooking. When it’s time to slice your steak, always cut against the grain. This means slicing perpendicular to the muscle fibers. This method gives you tender bites. Different vegetables cook at different rates. For this dish, I suggest these timing tips: - Bell peppers: 15-20 minutes - Zucchini: 15 minutes - Cherry tomatoes: 15 minutes - Broccoli: 15-20 minutes To ensure even roasting, make sure your veggies are in a single layer. This gives them space to brown and crisp. Overcrowding leads to steaming, not roasting. Want to boost flavor? Try adding these seasonings: - Fresh herbs like rosemary or thyme - A splash of balsamic vinegar - A pinch of red pepper flakes for heat For sides or sauces, consider these pairings: - A light salad with lemon dressing - Creamy mashed potatoes - A tangy chimichurri sauce These additions can elevate your meal and create new flavor experiences. Enjoy experimenting! {{image_2}} You can swap flank steak for chicken or tofu. Chicken breast works well and cooks fast. If you choose tofu, use firm or extra-firm varieties. Here are the cooking times: - Chicken: Roast for 20-25 minutes until it reaches 165°F. - Tofu: Roast for about 15-20 minutes until golden brown. Feel free to use seasonal vegetables. Carrots, asparagus, and green beans add nice flavor. Adjust the spices if you change the vegetables. For example, root vegetables may need more time to cook. Always taste and tweak the seasonings to fit the veggies. You can add herbs or spices to change the flavor. Try rosemary for a fresh touch or chili flakes for heat. Marinades also work well. A soy sauce or teriyaki base can give an Asian twist. Just mix it into the garlic butter before coating the steak and veggies. To keep your leftovers fresh, store them in an airtight container. This helps prevent moisture loss and keeps flavors intact. Place the container in the fridge as soon as the food cools. For best taste, eat leftovers within three days. Beyond that, the quality may drop. When reheating, use the oven to keep the steak juicy. Preheat your oven to 350°F (175°C). Place the steak on a baking sheet and cover it with foil. Heat for about 10-15 minutes. For the veggies, spread them out on the sheet. Re-crisp them for about five minutes until warm. This method keeps the taste and texture nice. If you want to freeze your dish, let it cool first. Use a freezer-safe container or bag. Remove as much air as possible to prevent freezer burn. You can freeze the meal for up to three months. When ready to eat, thaw it in the fridge overnight. Reheat as mentioned above for the best results. Yes, you can use other cuts of steak. Ribeye, sirloin, or tenderloin work well. Each cut brings a different flavor and texture. Just adjust cooking times based on the thickness of the steak. Thicker cuts may need a few extra minutes in the oven. If you lack smoked paprika, try regular paprika. It won't have the same smoky flavor, but it still adds color and taste. You can also mix in a bit of cumin or chili powder for a different twist. To spice things up, add red pepper flakes or cayenne pepper to the garlic butter mix. You can also toss sliced jalapeños or serrano peppers with the veggies. This will give your dish a nice kick! Yes, you can prep ahead! Marinate the steak and chop the veggies a day early. Store them in the fridge until ready to cook. This makes dinner quick and easy on a busy night. This dish pairs well with fluffy rice or creamy mashed potatoes. A fresh salad with vinaigrette also makes a great side. You can even serve it with crusty bread to soak up the garlic butter! This blog post explored a delicious and simple sheet-pan garlic butter steak and veggies recipe. We covered the key ingredients, step-by-step instructions, and handy tips to perfect your dish. You can even adapt this recipe with different proteins or vegetables based on your taste. Remember, cooking is about experimenting and finding what you love. Now, grab your ingredients and start roasting for a tasty meal that everyone will enjoy!

Sheet-Pan Garlic Butter Steak and Veggies

Satisfy your cravings with this easy and delicious Sheet-Pan Garlic Butter Steak and Veggies recipe! Juicy flank steak is paired with vibrant roasted vegetables, all coated in a mouth-watering garlic butter sauce. Perfect for a quick weeknight dinner, this dish is not only flavorful but also simple to make. Click through for the full recipe and elevate your dinner game tonight! #SteakRecipes #SheetPanDinner #QuickMeals #HealthyEating
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Ingredients
  

1.5 pounds flank steak, trimmed

2 tablespoons unsalted butter, melted

4 cloves garlic, minced

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and pepper to taste

1 bell pepper (red or yellow), sliced

1 zucchini, sliced into half-moons

1 cup cherry tomatoes, halved

1 cup broccoli florets

2 tablespoons olive oil

Fresh parsley, chopped for garnish

Instructions
 

Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper for easy cleanup.

    In a small bowl, combine melted butter, minced garlic, smoked paprika, garlic powder, onion powder, salt, and pepper. Whisk until thoroughly mixed.

      Place the flank steak on the prepared baking sheet. Using a brush or spoon, generously coat the steak with the garlic butter mixture on both sides.

        In a separate bowl, toss the sliced bell pepper, zucchini, cherry tomatoes, and broccoli florets with olive oil, salt, and pepper until evenly coated.

          Arrange the vegetables around the flank steak on the baking sheet in a single layer. Make sure not to overcrowd the pan for even cooking.

            Roast in the preheated oven for 15-20 minutes, or until the steak reaches your desired doneness (135°F for medium-rare).

              Remove the baking sheet from the oven and let the steak rest for 5 minutes before slicing against the grain.

                Serve the steak slices alongside the roasted vegetables, drizzled with any remaining garlic butter from the pan.

                  Garnish with fresh chopped parsley for a pop of color and flavor.

                    Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4