Need help with quick dinner options? Here are some easy sheet-pan dinners that come together quickly AND help you avoid getting take out or fast food!
Steak & Parmesan Crusted Potatoes
RECIPE FROM LEMONSANDZEST.COM
1⁄2 lb flank steak
2 lb red potatoes
1 lb asparagus
3-4 garlic cloves
1 tsp parsley (dried)
4-5 T parmesan cheese, grated
3 1⁄2 T olive oil
1 tsp cracked pepper
1⁄2 tsp sea salt, more or less to taste
Preheat oven to broil. Cut off the woody ends of the asparagus and discard. Rinse the fresh spears and pat dry. Cut potatoes into quarters. (If they are larger red potatoes, cut into eighths).
In a medium bowl, or on sheet pan that has been sprayed with oil, toss together potatoes, 2 T olive oil, 2 T parmesan, 1 minced garlic clove, 1⁄2 tsp cracked pepper, salt to taste, and parsley. Toss well to coat all potatoes evenly. (Then ignore this completely and toss in more parmesan because, you know….)
Spread potatoes evenly on sheet pan and broil for 6-8 minutes or until they just start to lightly brown.
While potatoes are cooking, spread 1 T olive oil on both sides of steak and salt as desired. Spread two garlic cloves and the rest of the pepper. Sprinkle 2 T parmesan onto steak as well.
When potatoes are ready, push them all to the side and place steak next to them. Add asparagus* and sprinkle them with a drizzle of olive oil (1⁄2 T), the rest of the parmesan, one garlic clove, minced, and sea salt and pepper to taste.
Place pan back into oven and broil, cooking each side for 4-6 minutes, and then check for desired doneness. This should be cooked to about medium; if you want it more done, cook each side about 2 minutes or so longer. (You may need to remove the asparagus at this time)
Remove pan from oven and allow to rest for 5-10 minutes. Serve with an extra sprinkle of parmesan and enjoy!
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