One pan = less cleanup. To make this sheet-pan dinner work, the potatoes are roasted for 15 minutes before the asparagus and skirt steak are added.
MAKES 4 SERVING/ TOTAL TIME 35 MINUTES
INGREDIENTS
1 pound potatoes, cut into 1/2-inch wedges
2 tablespoons extra-virgin olive oil, divided
¾ teaspoon salt, divided
¾ teaspoon ground pepper, divided
4 cups chopped asparagus
1 ¼ pounds skirt steak, trimmed
½ teaspoon garlic powder
½ teaspoon dried rosemary
3 tablespoons crumbled blue cheese
METHOD
STEP 1
Preheat oven to 425 degrees F.
STEP 2
Toss potatoes with 1 tablespoon oil and 1/4 teaspoon each salt and pepper in a large bowl. Spread evenly on a rimmed baking sheet. Roast for 15 minutes.
STEP 3
Toss asparagus with the remaining 1 tablespoon oil and 1/4 teaspoon each salt and pepper in the bowl. Stir into the potatoes on the baking sheet.
STEP 4
Sprinkle steak with garlic powder, rosemary and the remaining 1/4 teaspoon each salt and pepper. Place on top of the vegetables. Roast until the steak is cooked and the vegetables are tender, 10 to 15 minutes more.
STEP 5
Transfer the steak to a serving platter. Stir blue cheese into the vegetables and serve with the steak.
Nutrition Value
415 Kcal,
20.8g fat,
6.7g saturated fat,
3.5g fiber,
35.1g protein,
21.5g carbs
