This dinner of steak, zucchini, squash, onion, and tomatoes roasts on one sheet pan. It’s so easy and yummy!

I think by this point we’re all familiar with my love of sheet pan meals, yes? Well you should be. When a sheet pan dinner is done right you should have a simple, fast, and tasty entree PLUS a side with minimal effort. That’s the goal, folks! And boy does this Steak with Roasted Veggies deliver!

Your vegetables will roast first with some oil and seasonings. While that’s happening let your steak marinate. For this recipe I just let the marinade work it’s magic in the 20 minutes I have while the veggies are roasting. There isn’t much liquid and it’s designed to work quickly! Because time is precious, folks, and this recipe is designed to be fast!

Once veggies are tender and close to done add the marinated steak. It will cook quickly! Everything then comes out of the oven and it’s time to eat!

I use sirloin steak but you can go with flank steak if that’s what you have on hand. If using flank steak be sure to slice across the grain. This will make your meat easier to chew. I find that the sirloin is more tender so it’s my personal preference and what I recommend.

This recipe is designed to be a complete meal; however, you’re always welcome to prepare another side too. Sometimes my husband and son (who both have big appetites) want a starch. Heck, sometimes I just want a starch too! If your family is the same check out my Light & Creamy Mashed Potatoes, Easy Diced Air Fryer Potatoes, Smashed & Roasted Italian Potatoes.

More recipes like this:

Sheet Pan Sausage, Potatoes, & Green Beans

Sheet Pan Greek Shrimp & Broccoli

Pistachio Herb Crusted Salmon with Asparagus

Sheet Pan Cashew Chicken

Sheet Pan Chicken & Cabbage Stir Fry

Steak with Roasted Veggies

This dinner of steak, zucchini, squash, onion, and tomatoes roasts on one pan. It's so easy and yummy!

Ingredients

Veggies

  • 2 zucchini, sliced into half-circles
  • 2 yellow squash, sliced into half-circles
  • 1/2 pint grape or small cherry tomatoes
  • 1 red onion, sliced into strips
  • 3 tbsp olive or avocado oil
  • 1/2 tsp garlic powder
  • 1/2 tsp dried oregano
  • 1/2 tsp salt

Steak

  • 1 lb sirloin steak, thinly sliced, about 1/2-inch thick pieces
  • 2 tbsp coconut aminos
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp crushed red pepper flakes
  • 1/4 tsp garlic powder

Instructions

  • Preheat the oven to 425°F. Line a 12" x 17" baking sheet with parchment paper.
  • Combine steak with coconut aminos, salt, pepper, crushed red pepper flakes, and garlic powder. Set aside. (While you can marinate for up to 12 hours, there is no need with this recipe. Just let it sit in the marinade ingredients while your veggies are roasting and you'll be good to go!)
  • Spread zucchini, squash, red onion, and tomatoes on the baking sheet. They do not need to be kept separate. Drizzle with olive oil. Sprinkle with garlic powder, dried oregano, and salt. Stir so everything is well seasoned. Spread in a single layer after stirring.
  • Place in the oven and bake for 20 minutes or until veggies are softened and close to done.
  • Spread marinated steak on baking sheet with veggies. Bake for 5 to 8 minutes, or until steak is how you like it.

Notes

You can marinate your steak for up to 12 hours. For this recipe I just let the marinade work it’s magic in the 20 minutes I have while the veggies are roasting. There isn’t much liquid to this marinade and it’s designed to work quickly!
Want to make some veggies swaps? You’re welcome to use any veggies that cook in the same amount of time. Feel free to go with brussels sprouts, green beans, or even diced potatoes!

Nutrition

Calories: 311kcal, Carbohydrates: 14g, Protein: 28g, Fat: 16g, Saturated Fat: 4g, Cholesterol: 69mg, Sodium: 836mg, Potassium: 1069mg, Fiber: 3g, Sugar: 7g, Vitamin A: 718IU, Vitamin C: 50mg, Calcium: 79mg, Iron: 3mg

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