Ingredients:

  • 1.5 lbs (680g) sirloin steak, top round, or flank steak, cut into 1-inch (2.5 cm) bites
  • 1.5 lbs (680g) small potatoes (e.g., baby Yukon Gold, red new potatoes), halved or quartered
  • 1 head (approx. 1 lb/450g) broccoli, cut into florets
  • 1 red bell pepper, deseeded and cut into 1-inch (2.5 cm) pieces
  • 1 medium red onion, cut into 1-inch (2.5 cm) wedges
  • 2 tbsp (30ml) olive oil
  • Salt and freshly ground black pepper, to taste
  • 4 tbsp (56g) unsalted butter, melted
  • 4 cloves garlic, minced
  • 2 tbsp (30ml) fresh parsley, chopped
  • 1 tbsp (15ml) fresh thyme, chopped (or 1 tsp dried)
  • 1 tsp (5ml) paprika

Instructions:

  1. Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper for easy cleanup. In a large bowl, combine the halved or quartered potatoes, broccoli florets, red bell pepper pieces, and red onion wedges.
  2. Drizzle the vegetables with 2 tablespoons of olive oil, then season generously with salt and freshly ground black pepper. Toss until evenly coated. Spread the vegetables in a single layer on the prepared sheet pan, ensuring not to overcrowd.
  3. Roast the vegetables in the preheated oven for 15 minutes. This gives denser vegetables a head start.
  4. While the vegetables are roasting, cut the sirloin steak (or chosen cut) into 1-inch (2.5 cm) bites. Pat the steak dry with paper towels to encourage searing, then season with salt and freshly ground black pepper.
  5. After the vegetables have roasted for 15 minutes, carefully remove the sheet pan from the oven. Push the vegetables to one side of the pan and arrange the seasoned steak bites in a single layer on the other side. Return the sheet pan to the oven and continue to roast for another 10-15 minutes, or until the steak reaches your desired doneness and the vegetables are tender-crisp and lightly browned. (Aim for a total of 25-30 minutes cook time for the entire dish).
  6. While the steak and vegetables finish cooking, prepare the garlic herb butter. In a small microwave-safe bowl, melt the 4 tablespoons of unsalted butter. Stir in the minced garlic, chopped fresh parsley, chopped fresh thyme (or dried), and paprika. Mix well.
  7. Once the steak and vegetables are cooked, remove the sheet pan from the oven. Drizzle the prepared garlic herb butter generously over the entire pan. Toss everything together directly on the sheet pan to coat evenly. Serve immediately and enjoy your sizzling sheet pan garlic butter steak and veggies!