Sheet Pan Steak and Rainbow Veggies
Here's a video that shows you how to make it:
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.