Sheet Pan Steak and Potatoes with Kale Pesto
If you’re in search of a flavorful and satisfying dinner option, look no further than this Sheet Pan Steak and Potatoes with Kale Pesto. This one-pan meal features tender, juicy steak paired with crispy baby potatoes and fresh asparagus, all drizzled with a homemade kale pesto that adds a vibrant burst of flavor. Perfect for busy weeknights or relaxed family gatherings, this dish is not only easy to prepare but also minimizes cleanup time, allowing you to enjoy more moments around the table.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Main
- Method: Broiling
- Cuisine: American
Ingredients
Scale
- 1 pound Flat Iron Steak (or steak of choice)
- 1 pound Baby Potatoes
- 1 pound Asparagus (ends trimmed)
- 1 ½ Cups Lightly packed basil, cilantro, and/or parsley
- 4 Kale Leaves (stems removed)
- ½ Cup Extra virgin olive oil
- â…“ Cup Pine nuts or almonds
- Sea salt and freshly ground black pepper
- Lemon juice
Instructions
- Boil baby potatoes in salted water for about 15 minutes until tender. Drain, rinse with cold water, and cut in half.
- Prepare the kale pesto by blending greens, olive oil, sea salt, pine nuts or almonds, and lemon juice in a food processor until smooth.
- Preheat the broiler; spread avocado oil on a sheet pan and place it under the broiler for 2-3 minutes.
- Season the steak with salt and pepper; add to the center of the hot pan alongside potatoes and asparagus.
- Broil for about five minutes; turn steak over and stir veggies before broiling for an additional 5-10 minutes until desired doneness.
- Let the steak rest before slicing; serve with roasted vegetables drizzled with kale pesto.
Nutrition
- Serving Size: 1 serving
- Calories: 510
- Sugar: 3g
- Sodium: 650mg
- Fat: 32g
- Saturated Fat: 5g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 85mg