Description
This Italian Sheet Pan Steak and Veggies recipe offers a quick, flavorful one-pan meal perfect for a satisfying weeknight dinner. Juicy sirloin steaks are broiled to perfection alongside a medley of roasted vegetables tossed in a garlic and Italian herb butter mixture, finished with a fresh lemon zest and juice for a bright, tangy finish.
Ingredients
Scale
Butter Mixture
- 1/4 cup salted butter (melted)
- 1/4 cup olive oil
- 4 teaspoons minced garlic (about 4 cloves)
- 2 teaspoons Italian seasoning
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Vegetables
- 1 cup cherry or grape tomatoes
- 2 medium carrots (sliced)
- 1 medium red bell pepper (cut into 1-inch pieces)
- 1 medium red onion (cut into 1-inch pieces)
- 2 cups broccoli florets
Steak and Finish
- 2 sirloin steaks (about 1 pound total)
- 1 medium lemon (zested and juiced)
Instructions
- Grease pan and preheat oven: Lightly grease a 13×18-inch baking sheet and preheat your oven to 400°F (200°C) to prepare for roasting the vegetables.
- Prepare the butter seasoning mixture: In a microwave-safe bowl, melt the 1/4 cup salted butter on low power in 30-second increments until fully melted. Whisk the melted butter together with 1/4 cup olive oil, 4 teaspoons minced garlic, 2 teaspoons Italian seasoning, 1 teaspoon onion powder, 1 teaspoon salt, and 1/2 teaspoon black pepper until evenly combined.
- Toss vegetables with butter mixture and roast: Spread the cherry tomatoes, sliced carrots, diced red bell pepper, red onion pieces, and broccoli florets evenly across the greased sheet pan. Drizzle 2/3 of the prepared butter mixture over the vegetables and toss lightly if desired. Roast in the preheated oven for 15 minutes to start softening and caramelizing the veggies.
- Add steak and remaining butter mixture: Remove the sheet pan from the oven and push the roasted vegetables to the sides to make room in the center for the steaks. Place the sirloin steaks in the middle of the pan and drizzle the remaining butter mixture over the steaks and vegetables.
- Broil steaks to desired doneness: Switch the oven setting to broil and position the rack so the sheet pan is about 6 inches from the broiler. Broil the steaks for 4 to 5 minutes on each side, flipping once, until the steaks reach your preferred level of doneness. Remove the pan from the oven once done.
- Finish with lemon and serve: Zest and juice the medium lemon. Drizzle the lemon juice over the roasted vegetables and sprinkle the lemon zest on top. Serve the steak and vegetables hot, seasoning with additional salt and pepper as desired.
Notes
- For medium-rare steaks, aim for an internal temperature of 130-135°F; adjust broiling time if you prefer your steak cooked differently.
- Feel free to substitute or add other vegetables like zucchini or asparagus based on seasonality and preference.
- Let the steaks rest for a few minutes after broiling to allow juices to redistribute for a juicier result.
- If your broiler is very hot, watch the steaks carefully to prevent burning.
- This recipe works well with other steak cuts such as ribeye or strip steak.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Italian
Keywords: Italian steak recipe, sheet pan dinner, roasted vegetables, sirloin steak, quick weeknight meal
