Ingredients:
1 ½ pounds beef flank steak or sirloin, sliced into strips
1 pound baby potatoes, halved (or sweet potatoes, cubed)
1 large bell pepper, sliced (any color)
1 large red onion, sliced
1 cup broccoli florets (or substitute with other vegetables like zucchini, carrots, or Brussels sprouts)
3 tablespoons olive oil
3 cloves garlic, minced
1 tablespoon soy sauce (or tamari for gluten-free)
1 tablespoon balsamic vinegar
1 tablespoon Dijon mustard
1 teaspoon smoked paprika
1 teaspoon dried thyme
Salt and pepper to taste
Fresh parsley for garnish (optional)
Directions:
Preheat the Oven: Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease it to prevent sticking.
Prepare the Vegetables: In a large bowl, toss the potatoes, bell pepper, red onion, and broccoli with 2 tablespoons of olive oil, half of the minced garlic, and a pinch of salt and pepper. Spread the vegetables evenly on the prepared sheet pan, ensuring they are in a single layer for even roasting.
Roast the Vegetables: Place the sheet pan in the oven and roast the vegetables for about 20 minutes, or until the potatoes start to become tender and the edges of the vegetables begin to brown.
Prepare the Beef: While the vegetables are roasting, slice the beef into thin strips and set aside. In a small bowl, whisk together the remaining 1 tablespoon of olive oil, soy sauce, balsamic vinegar, Dijon mustard, smoked paprika, thyme, and the rest of the minced garlic. Toss the beef strips in the marinade and let them sit while the vegetables roast.
Add the Beef to the Sheet Pan: After 20 minutes, remove the sheet pan from the oven and carefully arrange the marinated beef strips over the vegetables. Return the sheet pan to the oven and roast for an additional 10-12 minutes, or until the beef is cooked to your desired doneness and the vegetables are tender and golden.
Continued on the next page
ADVERTISEMENT
