Sheet Pan Steak & Potatoes for Two

 

 

I confess in my personal life, when it comes to cooking, I can be rather lazy.  Its not that I don't enjoy cooking, but if I can find a shortcut to use and still produce delicious food, I am there! 

That's why I especially love sheet pan suppers.  Everything cooks all on one sheet pan. Its just a matter of timing the ingredients so that everything ends up cooked and finished at the same time.  

And, if you line your pan with a sheet of aluminum foil, there's very little to clean up afterwards. ALWAYS a bonus!  See?  Me <==== Lazy

 

This recipe I am sharing today for a Sheet Pan Steak and Potatoes for Two was one I adapted from a cookbook I have entitled, Scrumptious by Christy Denney, The Girl Who Ate Everything.

 

Its a pretty good cookbook. Everything in it looks, well . . .  scrumptious!  She is a much better food photographer than I am for sure!  I just point, click, share and then hope that you see something tasty in what I have done!

 

My son is always telling me, mom, you need to do videos.  But you know, there is an old saying, you can't teach an old dog new tricks, and I am an old dog at 67 years of age. I don't have it in me to jump onto another learning curve.

There are not enough hours in my day as it is to get all the things done that I want to get done, so you are just stick with my not-so-good photos and my tasty and reliable recipes. 

 

One of my favorite things to eat is steak and potatoes.  I am known to cook a really good steak.  True confession here, I have never had a good, properly cooked steak in a restaurant.  That says a lot about either them or me!

Probably me. It is perhaps that I can't afford to eat in restaurants that cook steak properly!  haha  That is probably more like it.

I was a bit curious as to whether this method of cooking steak, cut into cubes like that would result in a decent steak dinner and so I just had to try it for myself.  As I am only one person however, I have small batched the recipe to feed only two!  

If you want to feed more, then double or triple the ingredients, and use a much larger pan, or two sheet pans.

 

WHAT YOU NEED TO MAKE SHEET PAN STEAK & POTATOES FOR TWO 

Simple, good quality ingredients. You can't beat them.

• 1 large baking potato
• 2 TBS light olive oil, divided
• 2 1/2 TBS grated Parmesan cheese, divided
• 2 cloves garlic, minced and divided
• salt and black pepper to taste
• 3/4 pound top sirloin steak, cut into 1 inch cubes
• 1/2 pound fresh asparagus (or green beans) trimmed

 

She used small red potatoes, quartered. I didn't have any so I used one large baking potato cut into 1 inch cubes. It worked very well.

I happened to have two smallish sirloin steaks that needed using up and so they worked out perfectly for this. She says you can use whatever kind of steak you want to use, but sirloin is the king.  

I went with that.

 

I just happened to get some really decent looking asparagus, grown in Mexico alas, but it looked good and fresh.  I used that, but I am thinking that green beans would also work very well.

You could use zucchini cut into finger sized chips, or brussels sprouts, halved, etc.  I think both of those would be delicious. Most other vegetables would be too hard, although I do think that sweet potatoes would work fine as well instead of potatoes.

 

HOW TO MAKE SHEET PAN STEAK & POTATOES FOR TWO

Like I said, easy dinners like this suit me to a "T!"

Preheat the oven to 450*F/230*C/ gas mark 7. Spray a medium sized sheet pan with a lip with some non-stick cooking spray.

Wash the potato well, dry and cut into 1 inch cubes. Place the potatoes into a bowl along with 1 TBS oil, 1 TBS of the Parmesan cheese, 1/2 of the garlic and some salt and pepper to taste.

Toss well together and then spread them out on the baking tray. Roast in the preheated oven for 6 to 8 minutes, just until they are starting to brown.

To prepare the steak, cut into cube and place into a bowl along with 1/2 TBS of the oil, 1 TBS of Parmesan cheese, the remaining garlic and salt and pepper to taste. Toss well together.

When the potatoes are partially cooked and just turning, remove the tray from the oven. Push the potatoes to one side and add the steak in a single layer in the center of the pan. Lay the asparagus next to the steak.

Drizzle the asparagus with the remaining oil and sprinkle with the remaining 1/2 TBS of cheese. Season to taste with salt and pepper.

Return the baking tray to the oven and cook for a further 6 to 8 minutes, until the steak and asparagus reach your desired doneness.

Serve with some additional grated Parmesan cheese on top if desired.

 

As far as steak dinners go, this was pretty good. The potatoes were lovely and crispy golden brown, with the grated cheese adding a delicious Unami to the mix.

The steak was perfectly cooked.  Six minutes is what I opted for rather than 8. I like my steaks medium rare. The garlic and the cheese also added a yummy savory additional layer of flavors!

 

What can I say about the asparagus. I simply love roasted asparagus. It is my favorite way to prepare it. I also like to drizzle it with a bit of white balsamic when done. Scrumptious. No pun intended!

 

I am no stranger to the sheet pan supper. I quite simply love them. Here are some other options you might enjoy! 

CRISPY SHEET PAN CHICKEN MILANESE - Perfectly sized for just two people! With this one you get lovely tender, crisp golden crumb and cheese chicken breasts, flavored with garlic and lemon. With this one you also get crispy potatoes, green beans and plum tomatoes.  A delicious combination.

 SHEET PAN BEEF AND BROCCOLI - I confess Beef & Broccoli is one of my favorite all time Chinese entrees!  This sheet pan version is a very quick, easy and simple way to make a tasty supper! No spatters to clean off the stove top, and no dishes to wash except for the eating ones?  Count me in! The lush sauce acts as a marinade, which helps to tenderize the meat and penetrate it with its gorgeous flavor. 

 

Yield: 2

Author: Marie Rayner

Sheet Pan Steak & Potatoes for Two

Prep time: 10 MinCook time: 16 MinTotal time: 26 Min

A gourmet meal without tons of work. Tender pieces of steak, crispy brown potatoes, crispy tender asparagus

Ingredients

• 1 large baking potato
• 2 TBS light olive oil, divided
• 2 1/2 TBS grated Parmesan cheese, divided
• 2 cloves garlic, minced and divided
• salt and black pepper to taste
• 3/4 pound top sirloin steak, cut into 1 inch cubes
• 1/2 pound fresh asparagus (or green beans) trimmed

Instructions

1. Preheat the oven to 450*F/230*C/ gas mark 7. Spray a medium sized sheet pan with a lip with some non-stick cooking spray.
2. Wash the potato well, dry and cut into 1 inch cubes. Place the potatoes into a bowl along with 1 TBS oil, 1 TBS of the Parmesan cheese, 1/2 of the garlic and some salt and pepper to taste.
3. Toss well together and then spread them out on the baking tray. Roast in the preheated oven for 6 to 8 minutes, just until they are starting to brown.
4. To prepare the steak, cut into cube and place into a bowl along with 1/2 TBS of the oil, 1 TBS of Parmesan cheese, the remaining garlic and salt and pepper to taste. Toss well together.
5. When the potatoes are partially cooked and just turning, remove the tray from the oven. Push the potatoes to one side and add the steak in a single layer in the center of the pan. Lay the asparagus next to the steak.
6. Drizzle the asparagus with the remaining oil and sprinkle with the remaining 1/2 TBS of cheese. Season to taste with salt and pepper.
7. Return the baking tray to the oven and cook for a further 6 to 8 minutes, until the steak and asparagus reach your desired doneness.
8. Serve with some additional grated Parmesan cheese on top if desired.

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