Sheet Pan Sirloin Steak and Bell Peppers
Succulent seasoned sirloin steak strips roasted on a single sheet pan with colorful sweet peppers, zucchini, and tender baby potatoes.
- Prep: 15 min
- Cook: 20 min
- Total: 35 min
- Servings: 4
- Cuisine: American
- Difficulty: Easy
Dietary
- Gluten-Free
- Dairy-Free
- Nut-Free
- Egg-Free
- Low-Calorie
- High-Protein
- Low-Sugar
- Halal
- Kosher
- Low-Sodium
- Low-Saturated-Fat
Tags
- sheet pan
- roast
- healthy
- smoky
- kid-friendly
Ingredients
- 1.5 pound top sirloin steak (sliced into 1/2-inch strips)
- 1 pound baby gold potatoes (halved)
- 2 zucchinis (medium, sliced into 1/2-inch half-moons)
- 2 red bell peppers (medium, seeded and sliced into strips)
- 1.5 tablespoon olive oil (extra virgin)
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 0.75 teaspoon salt
- 0.5 teaspoon black pepper (ground)
Instructions
- Preheat your oven to 425°F and line a large rimmed baking sheet with aluminum foil.
- Toss 1 pound halved baby gold potatoes with 1/2 tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon garlic powder. Spread onto the sheet pan and roast for 10 minutes.
- In a mixing bowl, combine 1 1/2 pounds sliced sirloin strips, 2 sliced zucchini, 2 sliced red bell peppers, 1 tablespoon olive oil, 1 teaspoon dried oregano, 1 teaspoon smoked paprika, the remaining 3/4 teaspoon garlic powder, 1/2 teaspoon salt, and 1/2 teaspoon black pepper.
- Arrange the steak and vegetable mixture around the potatoes on the sheet pan in a single layer. Roast for 10 minutes at 425°F until the beef is browned and cooked through to medium (internal temperature 145°F) and vegetables are tender.
Notes
Slicing the steak into uniform strips ensures rapid, even cooking alongside the summer vegetables.
Nutrition (per serving)
- Calories: 440
- Protein: 41 g
- Carbohydrates: 28 g
- Fat: 18 g
- Fiber: 4 g
- Sodium: 490 mg
- Saturated Fat: 5 g
- Sugar: 4 g
- Cholesterol: 95 mg