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Sheet Pan Steak with Kale Pesto
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Sheet Pan Steak with Kale Pesto

Steak grilled with potatoes and asparagus. Topped with delicious kale pesto.
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