Sheet Pan Steak and Potatoes with Kale Pesto
Tender and juicy Sheet Pan Steak and crispy Asparagus are cooked in the oven with sea salt, flat iron steak, potatoes, and 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!
Servings: 4 servings
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
- ⅓ 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
- I 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.
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