Sheet Pan Steak and Asparagus with Kale Pesto

By Rena |

Try this Sheet Pan Steak and Asparagus with Kale Pesto for dinner! Made with asparagus, potatoes, and freshly made kale pesto. This meal is perfect if you are in a hurry and no time to clean up after since its all made in one sheet pan!

Sheet Pan Steak with Kale Pesto

When in a hurry and you just need to make something quick and eat but yet delicious then try this Sheet Pan Steak and Asparagus with Kale Pesto recipe. Chop up your potatoes and celery, toss onto a sheet pan along with the steak, and pop it in the oven.

If you’re looking for other delicious steak recipes, why not also try my Healthy Steak Salad Recipe or my Carne Asada Steak Bowls!

why you’ll love this sheet pan steak and asparagus

  • A delicious homemade pesto. Velvety, rich, and delightfully herbal, this easy pesto is perfect over steak and veggies.
  • A balanced meal. It’s all here, protein from the steak nutrient-rich veggies, and hearty potatoes, all smothered in that wonderful kale pesto.
  • An easy sheet pan dinner. The pesto is a breeze to whip up and the whole dish comes together in one pan. What’s even better is there won’t be much of a cleanup – yay!

ingredients you’ll need

  • Vegetables: Baby potatoes, asparagus
  • Avocado Oil
  • Steak
  • Salt & Pepper
  • Homemade Pesto: Basil, cilantro, parsley, kale, olive oil, pine nuts, salt, pepper, lemon juice.

how to make this sheet pan steak and asparagus with kale pesto

  • Boil the potatoes – Add the potatoes to a pot of boiling water and boil for 15 minutes, until tender when pierced with a fork. Drain, rinse with cold water, and cut each potato in half.
  • 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. Then add the pine nuts and lemon juice. Pulse for a minute or so.
  • Broil – Place your seasoned steak in the middle of an oiled, heated sheet pan then add the veggies around it. Drizzle with pesto and broil for around ten mins, flipping the steak halfway through.
  • Slice the steak, serve, and enjoy!
Sheet Pan Steak and asparagus with pesto

recipe notes and tips

  • Making the kale pesto for this sheet pan steak dinner is optional if want to reduce the calorie count for this recipe. But I have to say that the pesto puts a nice touch on the outcome!
  • Let the steaks come to room temperature for 30 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.
  • I used flat iron steak but this sheet pan recipe works with whatever steak you like.
  • Be sure to season your steak!
  • Remove the kale stems before blitzing in the food processor.
  • Make sure to taste the pesto as you’re making it. Add salt, lemon juice, and/or freshly ground black pepper if desired.
  • Make sure to use a preheated broiler.
  • Allow the steak to sit for a few minutes before cutting. This allows the juices to redistribute throughout the meat, allowing for a melt in the mouth steak!

faq’s

can i use other veggies?

This is such a versatile recipe when it comes to veggies! Great for when you want to clear the fridge out. Here’s some ideas:

  • Regular potatoes (cut into cubes)
  • Squash
  • Sweet Potatoes
  • Carrots
  • Onions
  • Cherry tomatoes
  • Bell Peppers
  • Broccoli Florets
  • Green Beans

what’s the best steak to use?

I used flat iron steak, but flank steak would also work well. You can use any cut you like but ideally go for a thinner cut that’s even, so it cooks quicker and evenly. If your steak is on the thicker side, you can cook it on the pan first then add the veggies after 5 mins or so.

what to serve with this steak and asparagus dinner

The great thing about this recipe is it’s a one-sheet meal. You’ve got your protein, your carbs and your veggies, as well as your pesto topping. But you can of course add some other goodies to the menu.

You could serve with a side of rice, some mashed sweet potato, steamed spinach or even some crusty bread.

 a plate of steak and asparagus

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Sheet Pan Steak with Kale Pesto

Sheet Pan Steak with Kale Pesto

Steak grilled with potatoes and asparagus. Topped with delicious kale pesto.
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Course: Main Course
Cuisine: American
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 4 servings
Calories: 716kcal
Author: Rena

Ingredients

Kale Pesto:

  • 1 1/2 Cups Lightly packed basil, cilantro, and/or parsley
  • 4 Kale Leaves (stems removed), torn into pieces
  • 1/2 Cup Extra virgin olive oil plus more as needed
  • 1/3 Cup Pine nuts or almonds
  • 1/2 Tsp Sea salt, or to taste
  • 3 Tsp Lemon juice, to taste
  • Freshly ground black pepper, to taste

Steak and Vegetables:

  • 1 lb Baby Potatoes
  • 2 Tbsp Avocado Oil
  • 1 lb Flat Iron Steak Or steak of choice
  • 1 lb 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

  • Making the kale pesto for this sheet pan steak dinner is optional if want to reduce the calorie count for this recipe. But I have to say that the pesto puts a nice touch on the outcome!
  • Let the steaks come to room temperature for 30 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.
  • I used flat iron steak but this sheet pan recipe works with whatever steak you like.
  • Be sure to season your steak!
  • Remove the kale stems before blitzing in the food processor.
  • Make sure to taste the pesto as you’re making it. Add salt, lemon juice, and/or freshly ground black pepper if desired.
  • Make sure to use a preheated broiler.
  • Allow the steak to sit for a few minutes before cutting. This allows the juices to redistribute throughout the meat, allowing for a melt in the mouth steak!

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
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