Steak and roasted vegetable sheet-pan dinnerPrint

Sheet-pan dinners are easy prep and easy clean-up.

Courtesy of the Heart and Stroke Foundation

INGREDIENTS

1 1/2 cups (375 mL) each: cauliflower, broccoli, carrots, cut into small pieces

1 1/2 tsp (7 mL) canola oil

1/2 tsp (2 mL) each: onion powder, dried thyme, dried rosemary, paprika

1/2 lb (250 g) beef strip loin steak

2 Tbsp (30 mL) yogurt, 0% fat M.F.

1/2 tsp (2 mL) water

1/4 tsp (1 mL) each: crushed garlic and Dijon mustard

DIRECTIONS

Step 1

Preheat oven to 400°F (200°C).

Step 2

In large bowl, stir together cauliflower, broccoli, and carrots with canola oil. In small bowl combine spices and sprinkle over vegetables; toss to coat well. Arrange vegetables in single layer on foil-lined, rimmed baking sheet. Place pan in oven; roast 12 minutes.

Step 3

In non-stick skillet over medium-high heat; sear steak 2 minutes on each side. Cover and set aside.

Step 4

Garlic Aioli: In small bowl, combine yogurt, water, garlic and mustard.

Step 5

Push vegetables aside; place steak in centre. Cook 4 to 6 minutes longer or until steak reaches medium-rare (140°F/60°C). Place steak on cutting board; cover and let rest 5 minutes. Cut into thin slices.

Step 6

Divide roasted vegetables between plates. Top each with half of the steak slices; drizzle each with garlic aioli.

NUTRITIONAL INFO

Per serving (1 of 2)

Calories: 320
Protein: 34 g
Sodium: 210 mg
Potassium: 1215 mg
Total fat: 12 g
Saturated fat: 3.5 g
Cholesterol: 85 g
Carbohydrates: 20 g
Fibre: 7 g
Sugars: 8 g
Added sugars: 0 g