What you'll be getting:

Steak with Roasted Potatoes and Veggies

Lay out the veggies and potatoes on your sheet pan. If you have quinoa, add 1 c of water to the quinoa in a pan, cover with a lid, and place beside sheet pan in the oven. 

When your timer goes off, start heating the oil in your pan. When hot place the steaks into the hot pan. 

After the steaks have seared for 2 minutes on each side, transfer them to the oven with the veggies and potatoes. 

Per Serving

6 oz striploin steak 

125 g potatoes* (tossed with avocado oil, rosemary, salt, pepper and nutritional yeast) 

100 g veggies (carrots, pumpkin, parsnips, cauliflower) 

50 g beef broth (beef broth, fines herbes, rosemary, salt, pepper, GF AP flour) 

*1/4 c quinoa sub. for potato allergies 

Equipment needed: 1 lined sheet pan, 1 pan 

Preheat your oven to 425.

Place the sheet pan in the oven once it has reached 425. Set timer for 10 minutes. 

Sear for 2 minutes on each side. 

Set a timer for 5-6 minutes (for medium/rare- 7-8 minutes for medium) .

After you have put the steaks in the oven, make a pan gravy by deglazing the pan that had the steaks in it with the beef broth. Cook on low heat until it begins to thicken and then remove from the heat. If the gravy begins to thicken too quickly, add a tablespoon or 2 of water. 

When the timer goes off, remove the steaks and let them rest for at least 2-3 minutes. 

Drizzle as much or as little gravy on top of the plate to finish. From start to finish this dinner takes 25 minutes. Enjoy! 

Plate up the potatoes and veggies and slice the steak after it has rested. 

© 2013 The Corvallis Carrot  Created by Rachel Terry. Live, love and cook passionately.

 541-360-2630