Sheet Pan Steak And Rainbow Vegetables

Sheet Pan Steak And Rainbow Vegetables
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Low carb recipe for sheet pan steak and vegetables.

Brighten up your typical steak dinner with this Sheet pan steak and rainbow vegetables recipe. I love eating fresh, beautiful food and the keto diet is abound with it. Enjoy the freshness in this medley of cherry tomatoes, squash, onions, and asparagus. I recommend a nice 1/2 lb sirloin steak, but you can also switch up if you prefer something different. Check out my post about Butcher Box if you are interested in having meat delivered to your door.

You will have this meal on the table in about 45 minutes, making it perfect for a nice dinner at home or meal prepping for the week.

How to make Sheet pan Steak and Rainbow Vegetables

Let’s get started by pre-heating your oven to 400°F (200˚C) and spray a 13×18 baking sheet with cooking spray.

Place red onion, tomatoes, orange bell pepper, and squash evenly on a baking tray. Make sure to leave enough room to move around the sheet pan.

Low carb recipe for sheet pan steak and vegetables.

Next, in a small bowl mix together the garlic powder, butter, salt & pepper, and Italian seasoning. Then, brush the herb butter on all the vegetables and move them to make room for the steak. Brush the remaining herb butter on the steak to give it a nice buttery taste.

Place back into the oven for 20-30 minutes or until the desired doneness of the steak is reached. Using a meat thermometer, you will want to take the steak out when it reaches 130 degrees for rare, 140 degrees for medium-rare, 155 degrees for medium, and 165 for well done (the steak will continue to cook while it rests).

Allow the steak to rest under aluminum foil for 5-10 minutes before slicing and serving with the vegetables.

Low carb recipe for sheet pan steak and vegetables.

I also really like pairing this with my husband’s Spicy Aioli if you want a creamy spicy dipping sauce for the steak and vegetables.

Print

Sheet Pan Steak and Rainbow Veggies

Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Servings 4 servings
Calories 484kcal

Ingredients

  • 12 asparagus spears cut into 2 inch pieces
  • 1/2 red onion peeled and cut into 1-2 inch pieces
  • 8 cherry tomatoes
  • 1 orange bell pepper cut into 1-2 inch pieces
  • 1 small yellow squash cut into 1-2 inch pieces
  • 4 tbsp unsalted butter melted
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 1/2 tsp Italian seasoning
  • 1 1/2 lbs sirloin steak

Instructions

  • Preheat oven to 400°F (200˚C) and spray a baking sheet with cooking spray.
  • Place red onion, tomatoes, orange bell pepper, and squash evenly on a baking tray.
  • In a small bowl, mix together melted butter, garlic powder, salt, pepper and Italian seasoning.
  • Brush half of the herb butter over the vegetables and push them to either side of the to make room for the steak. Place the steak in the middle of the pan. Brush both sides of the steak with the remaining herb butter.
  • Place back into the oven for 20-30 minutes or until desired doneness of the steak is reached. Using a meat thermometer, you will want to take the steak out when it reaches 130 degrees for rare, 140 degrees for medium rare, 155 degrees for medium, and 165 for well done (the steak will continue to cook while it rests).
  • Allow the steak to rest under aluminum foil for 5-10 minutes before slicing and serving with the vegetables.

Notes

This recipe serves 4 people. One serving is approximately 4 oz of cooked steak and about 1 cup of roasted vegetables.

Nutrition

Serving: 4oz | Calories: 484kcal | Total Carbs: 8g | Protein: 37g | Fat: 33g | Fiber: 3g | Net Carbs: 5g

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Suzanne
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