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- 1 pound sirloin steak, cut into cubes - 2 cups broccoli florets - 1 bell pepper, sliced - 1 medium zucchini, sliced - 1 cup baby carrots - 4 tablespoons unsalted butter, melted - 4 cloves garlic, minced - 2 teaspoons dried Italian seasoning - Salt and black pepper to taste - Juice of 1 lemon - Fresh parsley for garnish - Additional vegetables (e.g., asparagus, cherry tomatoes) - Spices for extra heat (e.g., red pepper flakes) You will love cooking with these fresh ingredients. Start with sirloin steak, cut into bite-sized cubes. This cut is tender and juicy and works great in this dish. Next, add colorful veggies. I use broccoli, bell pepper, zucchini, and baby carrots. They add crunch and nutrition. The garlic butter sauce is key. Melt four tablespoons of unsalted butter, then mix in minced garlic. This sauce infuses flavor into everything. Dried Italian seasoning adds warmth, while lemon juice brightens the dish. Don’t forget salt and black pepper for taste. If you want more veggies, feel free to add asparagus or cherry tomatoes. For those who like heat, sprinkle in some red pepper flakes. This will kick up the flavor a notch. Gather these ingredients, and you’re ready to create a delicious meal! First, preheat your oven to 425°F (220°C). This is key for perfect cooking. While the oven heats, line a large sheet pan with parchment paper. This helps with easy cleanup later. Next, make the garlic butter marinade. In a large bowl, mix 4 tablespoons of melted butter, 4 cloves of minced garlic, 2 teaspoons of dried Italian seasoning, lemon juice, salt, and black pepper. Whisk until it smells amazing. Now it's time for the steak. Take 1 pound of sirloin steak, cut it into 1-inch cubes, and add it to the bowl with the marinade. Toss the steak well so every piece gets coated. Let it marinate for about 10 minutes. This step adds rich flavor to your meat. While your steak marinates, let’s prepare the veggies. In another bowl, add 2 cups of broccoli florets, 1 sliced bell pepper, 1 sliced medium zucchini, and 1 cup of baby carrots. Drizzle half of the leftover garlic butter mixture over the veggies. Toss gently until they are all coated. This step makes the veggies taste great too. Now, it’s time to bake. Arrange the marinated steak and veggies on the prepared sheet pan. Make sure there is space between them. This helps them roast evenly. Place the pan in the oven and bake for about 15-20 minutes. Stir everything halfway through to ensure even cooking. You want the steak cooked to your liking and the veggies tender yet crispy. After baking, carefully take the pan out of the oven. Drizzle the rest of the garlic butter over the dish. Toss gently to mix all the flavors. Finally, garnish with freshly chopped parsley for a pop of color. Serve it right from the pan for a rustic look, or transfer it to a platter. Don't forget to add lemon wedges for a bright kick! Choosing the right cut of steak is key. I recommend sirloin for this dish. It cooks well and stays juicy. Look for bright red color and good marbling. This means more flavor in each bite. For marinating, ten minutes is perfect. This time lets the garlic and butter seep into the meat. If you have more time, you can marinate for up to an hour. Just keep it in the fridge. Use veggies that roast well. I love broccoli, bell peppers, zucchini, and baby carrots. They add color and crunch. You can also try asparagus or cherry tomatoes for variety. To achieve crispy veggies, space them out on the sheet pan. Crowding leads to steaming, not roasting. Toss them in the garlic butter, then roast at 425°F. This high heat helps caramelize the edges, making them delightful. You can add more flavor with optional ingredients. Think about red pepper flakes for heat or extra herbs like thyme. Try adding lemon zest for a fresh twist. If you want to grill instead, that works too! Just marinate the steak and veggies as before. Grill them on medium-high heat until cooked through. This method adds a smoky flavor that enhances the dish even more. {{image_4}} You can swap the steak for chicken, shrimp, or tofu. Each option gives a new twist. For chicken, use boneless thighs or breasts. Shrimp cooks fast and adds a lovely taste. Tofu is great for a plant-based meal. Just make sure to marinate it well. This keeps it full of flavor. Using seasonal veggies keeps your dish fresh and tasty. In spring, try asparagus or snap peas. Summer is perfect for zucchini and bell peppers. In fall, use butternut squash or Brussels sprouts. Winter brings hearty options like root vegetables. Each season gives you a chance to mix and match flavors. You can change the taste with different marinades or spices. Try a spicy marinade with chili paste for heat. A teriyaki sauce gives a sweet and savory twist. You can also use herbs like rosemary or thyme for a more earthy flavor. Experiment and find what you love! To store leftovers, let the dish cool first. Then, place it in an airtight container. You can keep it in the fridge for up to three days. Make sure to label the container with the date. This helps you keep track of freshness. When you reheat, I recommend using the oven. Preheat the oven to 350°F (175°C). Place the leftovers on a baking sheet. Cover them with foil to keep moisture in. Heat for about 15-20 minutes. This method keeps the steak tender and the veggies crisp. You can also use the microwave for quick reheating. Just use a microwave-safe dish and cover it loosely. Yes, you can freeze leftovers! First, let them cool. Then, portion them into freezer-safe bags. Squeeze out as much air as possible before sealing. This helps prevent freezer burn. You can freeze them for up to three months. When you’re ready to eat, thaw in the fridge overnight. Reheat them in the oven or microwave for best results. To check if your steak is cooked just right, use a meat thermometer. You want the internal temperature to be 130°F for medium-rare, 140°F for medium, and 160°F for well-done. If you don't have a thermometer, you can press the steak with your finger. A soft feel means rare, while firmer feels mean more doneness. Yes, you can use frozen vegetables. They are convenient and save time. However, make sure to thaw them before cooking. Thawing helps them cook evenly. For the best results, drain any excess water after thawing. This prevents sogginess during baking. For a complete meal, serve this dish with rice or quinoa. Both options add a nice base and absorb the garlic butter flavors. You can also add a fresh salad or crusty bread. These sides balance the meal and add variety. Yes, you can prep this dish ahead of time. Marinate the steak and chop the veggies a few hours in advance. Store them in the fridge until you are ready to cook. Just remember to take them out about 30 minutes before baking. This helps them cook evenly. This sheet pan garlic butter steak and veggies recipe is simple and tasty. You learned about the right ingredients, prepping steps, and cooking tips. Plus, you can customize flavors and swap proteins or veggies. Remember to store leftovers properly and reheat them well. In closing, enjoy this meal with friends or family. You’ll impress everyone with your cooking skills. Happy cooking!

Sheet-Pan Garlic Butter Steak & Veggies

Savor the flavors of this Sizzling Sheet-Pan Garlic Butter Steak & Veggies recipe that's perfect for busy nights! With tender sirloin steak and a colorful mix of vibrant veggies, this one-pan meal comes together in just 30 minutes. The rich garlic butter marinade adds a delicious touch, making it a family favorite. Discover how easy it is to create this mouthwatering dish and click through for the full recipe!
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Ingredients
  

1 pound sirloin steak, cut into 1-inch cubes

2 cups broccoli florets

1 bell pepper, sliced (any color)

1 medium zucchini, sliced

1 cup baby carrots

4 tablespoons unsalted butter, melted

4 cloves garlic, minced

2 teaspoons dried Italian seasoning

Salt and black pepper to taste

Juice of 1 lemon

Fresh parsley, chopped for garnish

Instructions
 

Preheat your oven to 425°F (220°C) and line a large sheet pan with parchment paper. This will make cleanup a breeze!

    In a large mixing bowl, combine the melted butter, minced garlic, Italian seasoning, lemon juice, salt, and black pepper. Whisk the ingredients together until fully blended and fragrant.

      Add the bite-sized cubes of steak to the bowl. Toss the steak in the garlic butter mixture until it's evenly coated. Allow it to marinate for about 10 minutes while you prepare the vegetables.

        In a separate mixing bowl, combine the broccoli florets, sliced bell pepper, sliced zucchini, and baby carrots. Drizzle half of the reserved garlic butter mixture over the veggies and toss them gently until well coated.

          Arrange the marinated steak and coated vegetables in a single layer on the prepared sheet pan. Ensure there's enough space between the ingredients to promote even roasting and caramelization.

            Place the sheet pan in the preheated oven and bake for approximately 15-20 minutes, or until the steak is cooked to your preferred level of doneness and the vegetables are tender yet crisp. Stir everything halfway through to ensure even cooking.

              Once cooked, carefully remove the pan from the oven. Drizzle the remaining garlic butter mixture over the dish and toss everything together gently to incorporate the flavors.

                Finish by garnishing your dish with freshly chopped parsley for a burst of color and freshness before serving.

                  Prep Time: 10 mins | Total Time: 30 mins | Servings: 4

                    - Presentation Tips: For a rustic aesthetic, serve directly from the sheet pan. Alternatively, transfer the contents to a large serving platter. Include lemon wedges on the side for an extra zesty kick to enhance your meal!