Sheet Pan Steak and Veggies
Enjoy this protein-packed sheet pan meal featuring steak and veggies – perfect for fueling your fitness goals!
Servings 4 servings
Calories 327kcal
Ingredients
- ½ cup soy sauce
- 2 tablespoons balsamic vinegar
- 1 tablespoon Worcestershire sauce
- 2 garlic cloves, minced
- 4 tablespoons olive oil, divided
- ½ teaspoon black pepper, divided
- 1 pound beef sirloin steak, cut into 1-inch cubes
- 1 large red onion, roughly chopped
- 1 medium green bell pepper, roughly chopped
- 1 medium red bell pepper, roughly chopped
- 1 large zucchini, sliced
- 8 ounces white mushrooms, left whole for small or halved for large
- 1 ½ cups cherry tomatoes
- ¼ teaspoon salt
- Fresh chopped parsley optional for garnish
- Rice optional for serving
Instructions
- Combine soy sauce, balsamic vinegar, Worcestershire sauce, garlic, 2 tablespoons olive oil, and ¼ teaspoon black pepper in a large mixing bowl. Whisk until smooth.
- Add beef to marinade and stir to combine. Cover and refrigerate for 20-30 minutes.
- Meanwhile, preheat oven to 400°F.
- To a large sheet pan, add onion, bell peppers, zucchini, mushrooms, tomatoes, the remaining 2 tablespoons olive oil, the remaining ¼ teaspoon pepper, and ¼ teaspoon salt. Toss to combine. Bake at 400°F for 10 minutes.
- Remove the pan from the oven. Use a slotted spoon to place the marinated steak on the pan. Measure out 2 tablespoons of the remaining marinade to drizzle on top of the vegetables, discarding any additional leftover marinade, and give everything a good stir. Bake 10 minutes, or until steak is cooked to your liking and vegetables are tender.
- Garnish with fresh chopped parsley, if desired. Serve over cooked rice or enjoy as-is.
Notes
- For the purposes of the nutrition analysis, this recipe assumes approximately half of the marinade is actually consumed.
Nutrition
Calories: 327kcal