Sheet Pan Steak and Asparagus with Kale Pesto

By Rena |

Tender and juicy Sheet Pan Steak and crispy Asparagus is cooked in the oven with sea salt, flat iron steak, potatoes, lemon juice, and topped with homemade, nutty kale pesto. This delicious steak and asparagus recipe is great for whenever you are looking for a quick sheet pan dinner with fresh veggies!

sheet pan with steak, pesto, asparagus, and potatoes

This easy sheet pan dinner with steak and asparagus is one of the tastiest recipes out there! Perfect just for two or for the entire family, this healthy sheet pan steak with asparagus and potatoes is filled with protein and fiber and is great for keeping things simple at home.

Strips of juicy and rare steak are roasted in the oven and filled with the best tender beef flavors. The homemade, kale pesto is bright and lively and really brings this steak dinner to a new level.

Instead of using up a bunch of separate dishes for dinner, this one-pan dinner is a great way to keep things easy at home because it only requires a baking pan.

Healthy, keto, and gluten-free, this sheet meal is a great way to get your servings of fresh ingredients and meat to keep you nourished and going. Looking for meal prep ideas? Sheet pan dinners are perfect for prepping for the week!

why you’ll love this thin cut steak and asparagus

  • Versatile: This pan sheet dinner is so easy to customize and tailor to your cravings! You can use any kind of protein for this recipe–not just steak. There are so many healthy options! Adding extra veggies to the sheet pan is a great idea, too, if you need extra vegetables.
  • Full of Flavor: Well-seasoned and medium rare, this steak and asparagus recipe is filled with fresh flavors from the tender roasted potatoes, vibrant asparagus, and bright pesto.
  • Healthy: This recipe is made with wholesome foods and great if you’re looking for a low-carb and gluten-free recipe for the family! Sheet pan dinners are great for getting both fresh veggies and protein at the same time.
  • Easy: Just cook the potatoes and spread everything out on the sheet pan to cook until everything is aromatic and done. It’s that easy!
steak on sheet pan with asparagus and potatoes with pesto

ingredients for sheet pan steak with potatoes and asparagus

  • Potatoes: We use baby potatoes for this recipe because they are the perfect sizes! Of course, you can use any kind of potato. If using larger potatoes, be sure to dice them into quarters before boiling.
  • Kale: Fresh leafy kale is the base for the homemade pesto. Kale is full of iron and allows the pesto be extra vibrant and bright in flavor.
  • Olive Oil: Fragrant olive oil is used because it is robust, healthy, and bold. Any kind of vegetable oil will work suck as avocado or grapeseed.
  • Salt and Black Pepper: A simple combination of salt and black pepper allows the steak to be rich in flavor and nothing short of appetizing.
  • Pine Nuts: Raw pine nuts or almonds are used for the pesto and allow it to have a slightly nutty flavor. Pine nuts can usually be found in the nut and seed aisles at grocery stores.
  • Lemon Juice: Fresh citrus is a great way to add a boost of flavor to this sheet pan steak dinner. Spritz a little in the pesto and over all of the other ingrededients for extra vibrancy in flavor.
  • Flat Iron Steak: This steak is a shoulder-cut type of beef and contains rich tender flavors that are just right and not too chewy.
  • Asparagus: Fresh asparagus is a great green to use for this recipe but any kind of green vegetables will work like broccoli or squash!

HOW TO MAKE THIS BEEF ASPARAGUS RECIPE

  • Boil the Potatoes: First, bring a saucepan of water to a rolling boil. Slowly, drop the potatoes into the boiling water and boil them until they are fork tender. You will be able to tell by piercing the potatoes with a fork.
  • Make the Pesto: Next, put the kale leaves, olive oil, and salt in a food processor and blend until combined. You will have a paste-like texture. Add the pine nuts and lemon juice to the bowl and process again until combined. Feel free to make the pesto thinner with more oil or leave it as is.
  • Cook the Steak and Vegetables: Preheat the broiler for the oven. Spread some oil atop the sheet pan and place it under the broiler for a few minutes. This allows the pan to be nice and hot for the steak to make it the perfect texture.
  • Broil: Once the pan has been preheated, add the steak to the center of the pan and place the vegetables around the steak to the sides. Top the asparagus and steak with more oil and season with salt and pepper. Broil the steak for five minutes, then turn the steak over and stir the veggies. Broil the steak for five more minutes until it is your preferred temperature.
  • Serve: Finally, remove the steak from the oven and allow it to rest at room temperature for five minutes before slicing into smaller strips. Serve this sheet pan dinner with the kale pesto drizzled over it and enjoy.

FREQUENTLY ASKED QUESTIONS

Can you cook steak on a baking sheet?

Yes, cooking steak on a baking sheet or sheet pan is incredibly easy. Using baking sheets to cook sheet pan dinners is a great way to enjoy a quick dinner at home.

Can I cook steak in the oven without searing it?

Yes! Since we are broiling the steak in this recipe, there is no need to sear it. Broiling the steak allows it to roast until juicy perfection in minutes.

What meat goes well with asparagus?

There are so many meat options to pair with asparagus such as different types of seafood like salmon, tuna, mahi-mahi, beef, and chicken just to name some ideas.

How do I make steaks tender?

Be sure to add salt to the raw steak before cooking and pound until it is more tender if you would like. This recipe creates super tender beef!

what to serve with sheet pan steak and asparagus

Baked Candied Sweet Potatoes

Oven Roasted Veggies

Easy Morrocan Vegetable Soup

Creamy Zucchini Broccoli Soup

Parmesan Roasted Broccoli and Cauliflower

 a plate of steak and asparagus

recipe notes and tips

  • We highly recommend adding the kale pesto to the steak and asparagus because it makes things taste way better but you can leave it off, too.
  • Allow the steaks to come to room temperature for thirty minutes before cooking. This allows the meat to cook evenly.
  • If you’d like a thinner pesto, add more olive oil in a slow, steady stream with the food processor running.
  • You can use any kind of steak for this sheet pan dinner such as flank, sirloin, skirt steak, ribeye, etc.
  • Be sure to season your steak to make sure it is full of yummy savory flavors.
  • Remove the kale stems before blitzing in the food processor.
  • If desired, add extra salt, lemon juice, and freshly ground black pepper to the pesto.
  • Be sure to preheat the broiler for the steak or the steak will not cook as well.
  • Allowing the steak to sit at room temperature before serving allows the juices to redistribute throughout the meat and become absorbed.
  • Use other vegetables like zucchini, carrots, mushrooms, green beans, and others to switch things up for this sheet meal.

MORE EASY SHEET PAN DINNERS

Hungry for more easy recipes? Check these out below:

Also, if you try a recipe and you like it, leave us some feedback in the comment section below, and don’t forget to rate it! We would love it if you shared it with friends and family.

Finally, please use our hashtag #healthyfitnessmeals on INSTAGRAM for a chance to be featured! FOLLOW Healthy Fitness Meals on FACEBOOK | INSTAGRAM | PINTEREST | TWITTER for all of our latest blog posts and recipes.

Sheet Pan Steak with Kale Pesto on white plate

Sheet Pan Steak with Kale Pesto Recipe

Tender and juicy Sheet Pan Steak and crispy Asparagus is cooked in the oven with sea salt, flat iron steak, potatoes, lemon juice, and topped with homemade, nutty kale pesto. This delicious steak and asparagus recipe is great for whenever you are looking for a quick sheet pan dinner with fresh veggies!
No ratings yet
Print Pin Rate
Course: Main Course
Cuisine: American
Diet: Gluten Free
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 4 servings
Calories: 716kcal
Author: Rena

Ingredients

Kale Pesto:

  • 1 ½ Cups Lightly packed basil, cilantro, and/or parsley
  • 4 Kale Leaves (stems removed), torn into pieces
  • ½ Cup Extra virgin olive oil plus more as needed
  • Cup Pine nuts or almonds
  • ½ teaspons Sea salt, or to taste
  • 3 teaspoons Lemon juice, to taste
  • Freshly ground black pepper, to taste

Steak and Vegetables:

  • 1 pound Baby Potatoes
  • 2 Tablespoons Avocado Oil
  • 1 pound Flat Iron Steak Or steak of choice
  • 1 pound Asparagus ends trimmed
  • Sea salt
  • Freshly ground black pepper

Instructions

  • Bring a saucepan of salted water to a boil. Add the potatoes and boil for 15 minutes, until tender when pierced with a fork. Drain, rinse with cold water, and cut each potato in half.
  • While the potatoes are cooking, make the pesto. Put the greens, olive oil, and salt in the bowl of a food processor. Pulse for a minute or so until well combined. 
  • Add the pine nuts and 1 teaspoon of the lemon juice, and pulse a few more times until the nuts are incorporated. If you'd like a thinner pesto, add more olive oil in a slow, steady stream with the food processor running. Taste the pesto and add salt, lemon juice, and/or freshly ground black pepper if desired.
  • Preheat the broiler. Spread one tablespoon of the oil onto a large sheet pan and place it under the broiler to preheat for 2-3 minutes. Season the steak with salt and pepper on both sides. 
  • When the pan is preheated, add the steak in the center and the potatoes and asparagus around the edges. Drizzle the remaining tablespoon of oil over the vegetables and season them with salt and pepper.
  • Place the pan under the broiler for five minutes, then turn the steak over and gently stir the vegetables. Return the pan to the oven for 5-10 more minutes, or until the steak is cooked to your liking. 
  • Transfer the steak to a cutting board and rest for five minutes, then slice across the grain. Serve the steak and vegetables with dollops of pesto.

Notes

  • We highly recommend adding the kale pesto to the steak and asparagus because it makes things taste way better but you can leave it off, too.
  • Allow the steaks come to room temperature for thirty minutes before cooking. This allows the meat to cook evenly.
  • If you’d like a thinner pesto, add more olive oil in a slow, steady stream with the food processor running.
  • You can use any kind of steak for this sheet pan dinner such as flank, sirloin, skirt steak, ribeye, etc.
  • Be sure to season your steak to make sure it full of yummy savory flavors.
  • Remove the kale stems before blitzing in the food processor.
  • If desired, add extra salt, lemon juice, and freshly ground black pepper to the pesto.
  • Be sure to preheat the broiler for the steak or the steak will not cook as well.
  • Allowing the steak to sit at room temperature before serving allows the juices to redistribute throughout the meat and become absorbed.
  • Use other vegetables like zucchini, carrots, mushrooms, green beans, and others to switch things up for this sheet meal.

Nutrition

Calories: 716kcal | Carbohydrates: 31g | Protein: 30g | Fat: 54g | Saturated Fat: 9g | Cholesterol: 74mg | Sodium: 406mg | Potassium: 1430mg | Fiber: 5g | Sugar: 3g | Vitamin A: 7025IU | Vitamin C: 100.2mg | Calcium: 149mg | Iron: 7.9mg
Tried this Recipe? Tag me Today!Mention @HealthyFitnessMeals or tag #HealthyFitnessMeals!

Reader Interactions

Comments

Leave A Reply

Recipe Rating




free email bonus

5 Secrets to Easy Healthy Dinners

Tips, ideas & recipes to help you with easy healthy dinners!