Meat and potatoes were always a favorite when I was growing up. Truth be told, hubby prefers beef over most other meals. This is an upgraded version that’s ready in 35 minutes. I call this a win-win.
One pan = less cleanup. To make this sheet-pan dinner work, the potatoes are roasted for 15 minutes before the asparagus and skirt steak are added. Finished with rosemary and blue cheese, it’s our easy–and healthy–take on steak frites.
1 pound of potatoes, cut into 1/2 inch wedges
2 TBS olive oil, divided
3/4 TSP salt, divided
3/4 TSP ground pepper, divided
4 cups chopped asparagus
1 1/4 pound skirt/flank steak
1/2 TSP garlic powder
1/2 TSP dried Rosemary
3 TBS crumbled blue cheese (or Feta, I prefer that myself)
- Preheat over to 425º
- Toss potatoes with 1 TBS of oil and 1/4 TSP each of the salt & pepper in a large bowl. Spread evenly on a rimmed baking sheet. Roast for 15 minutes.
- Toss asparagus with the remaining 1 TBS oil and 1/4 TSP of each salt & pepper in the same bowl. Stir into the potatoes on the baking sheet.
- Sprinkle steak with garlic powder, rosemary, and the remaining 1/3 TSP each of salt and pepper. Place on top of the vegetables. Roast until the steak is cooked and the vegetables are tender, 10-15 minutes more.
- Transfer the steak to a serving platter. Stir in the blue cheese into the vegetables and serve with the steak.