Sheet Pan Steak & Vegetables with Southwest Sauce
Sheet pan cooked steak and vegetables are the perfect vehicle for this creamy, spicy sauce
Servings: 6 servings
Ingredients
Steak & Vegetables
- 1 head of cauliflower, broken into bite-sized pieces
- 1 red pepper, seeded and sliced into long strips
- 1 red onion, roughly chopped
- 2 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 5 tbsp olive oil, divided
- 2 lbs flank steak
- 2 large zucchini, halved longways and cut into 1/4 inch pieces
Southwest Sauce:
- 1 cup mayonnaise
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 – 1 tsp chipotle powder, depending on how spicy you like it
- 1 tbsp cilantro
- 1/2 tsp ground cumin
- 1 tbsp lime juice
- 1/4 tsp salt
- 3 tbsp water
Instructions
- Preheat oven to 400℉.
- Prepare 2 sheet pans with parchment paper.
- Add cauliflower, red pepper, red onion, oregano, 1/2 tsp salt, 1/4 tsp pepper, and 3 tbsp olive oil to a large bowl. Toss veggies to coat. Spread the vegetables out in a single layer on one of the baking sheets. Put into the preheated oven on the top rack and set a timer for 15 minutes.
- In the meantime, pat flank steak dry then brush with 1 tbsp of olive oil. Season both sides with salt and pepper. Place in the center of the second sheet pan. In the same bowl that you used for the cauliflower, add the zucchini, 1 tbsp of olive oil, and a pinch of salt and pepper. Toss to coat. Arrange on the second baking sheet around the steak.
- When the 15-minute timer goes off, pull out the cauliflower and toss. Return to the oven on the middle rack. Place the second sheet pan with the steak on the top rack of the oven and cook the steak and vegetables until the steak is cooked to your liking and the vegetables are tender and starting to brown, about 10-15 minutes.
- While the steak is cooking, make the southwest sauce. Combine all sauce ingredients in a small bowl and whisk until combined. Cover and set aside.
- Remove the steak and vegetables from the oven and allow the steak to rest for 5-10 minutes before slicing. Serve steak and vegetables with the southwest sauce. Enjoy!
Notes
- If you can’t find flank steak, sirloin also works well for this.
- If spice isn’t your thing, this meal is great even without the sauce.
- Mix up the vegetables! This works well with everything from broccoli to Brussels sprouts.
- Clean and break the cauliflower into bite-sized florets. This can be done up to 5 days in advance. Store in an airtight container in the refrigerator until you’re ready to use.
Chop the red onion and slice the red pepper. These can be stored together in an airtight container in the refrigerator for up to 5 days.
Make the southwest sauce. This can be made up to 2 days in advance. Store in an airtight container in the refrigerator. It may separate, so be sure to stir well before serving.
Nutrition
Calories: 617kcal | Carbohydrates: 11g | Protein: 36g | Fat: 48g | Saturated Fat: 9g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Cholesterol: 106mg | Sodium: 648mg | Potassium: 1073mg | Fiber: 4g | Sugar: 5g | Vitamin A: 845IU | Vitamin C: 85mg | Calcium: 87mg | Iron: 4mg
Tried this recipe?Share a photo and tag us @Loop_Dash or tag #loopanddash – we can’t wait to see what you’ve made!