31/08/2026
Steak and Veggie Sheet Pan Dinner
Who says a delicious, satisfying dinner has to be complicated? This Steak & Veggie Sheet Pan Dinner is packed with juicy top sirloin, fresh asparagus, sweet cherry tomatoes, and flavorful basil garlic butter—all cooked together on one pan! It’s simple, flavorful, protein-packed, and perfect for a busy weeknight. Plus, fewer dishes means more time to enjoy your evening!
1 pound asparagus, trimmed
3 cups cherry tomatoes
1/2 tablespoon extra virgin olive oil
1 teaspoon basil leaves
Himalayan sea salt and fresh ground pepper, to taste
Steak:
1 pound top sirloin steaks, about 1-inch thick
Himalayan sea salt and fresh ground pepper, to taste
1/4-1/2 teaspoon, or to taste, crushed red pepper
For the basil garlic butter:
1-2 tablespoons butter, room temperature
1 teaspoon basil leaves
1 clove garlic, minced
Himalayan sea salt & fresh ground pepper, to taste
Basil leaves, for garnish
Crushed red pepper, for garnish
For the vegetables:
1. Preheat oven to 400F.
2. Place asparagus and cherry tomatoes on a large sheet pan or baking tray. (Try not to let the vegetables overlap too much)
3. Drizzle veggies with a teaspoon extra virgin olive oil and season with basil leaves, salt, and pepper; using your hands or tongs, mix the veggies around until they are evenly covered with oil and seasonings.
4. Roast vegetables for 10 minutes.
Steak:
1. In the meantime, prepare the steak by seasoning with salt, pepper, and crushed red pepper; using your hands, rub the seasoning into the steaks.
2. Remove sheet pan from oven; push vegetables to the side to make room for the steaks; place steaks on the sheet pan and roast for 10 more minutes, or until desired doneness is reached. Flip the steaks half way through cooking.
For the basil garlic butter:
1. Prepare the Basil Garlic Butter by combining the butter, basil leaves, garlic, salt and pepper in a small mixing bowl.
2. Using a fork, mix and mash the butter mixture until well incorporated.
3. Remove sheet pan from oven and spoon a teaspoon of butter over the done steaks and veggies.
4. Garnish steaks and veggies with basil leaves and crushed red pepper. Serve. (Give steaks about 7 minutes rest time before cutting)
*Reference your nutrition guide for serving sizes
