Skip To Content

    Sheet Pan Steak and Rainbow Veggies

    Brighten up that steak dinner.

    Sheet Pan Steak and Rainbow Veggies

    Here's a video that shows you how to make it:

    View this video on YouTube



    1½ cups cherry tomatoes

    1 large carrot, cut into coins

    1 yellow bell pepper, 1-inch dices

    1 medium-size red onion, 1-inch dices

    10 asparagus spears, trimmed and cut in half

    3-4 tablespoons olive oil

    Salt, to taste

    Pepper, to taste

    4-5 garlic cloves

    4-5 sprigs of thyme


    1 pound sirloin steak, or favorite cut

    1 tablespoon olive oil

    1 garlic clove




    # Preheat oven to 400°F/200˚C.

    # Prepare the vegetables.

    # Place cherry tomatoes, carrots, yellow bell pepper, red onion, and asparagus evenly on a baking tray. (Try not to let the vegetables overlap too much, so that they roast properly.)

    # Season with olive oil, salt, and pepper (to taste).

    # Add garlic cloves and sprigs of thyme on top of the vegetables.

    # Roast vegetables for 15 minutes.

    # Bring back the tray and push vegetables to the side to make room for the steak.

    # Place the steak in the middle of the pan and season both sides with salt and pepper.

    # Top the steak with a sprig of thyme and a clove of garlic.

    # Place back in oven for 10 more minutes or until desired doneness is reached.

    # Allow the steak to rest for 5-10 minutes.

    # Plate the vegetables and top with cut steak.

    # Enjoy!