Sheet Pan Tomato Butter Steak Bites
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Sheet Pan Tomato Butter Steak Bites with vegetables gives you a full dinner for two with one pan and about 30 minutes. Tender sirloin, roasted potatoes, sweet onion, and fresh asparagus, are coated in a garlicky tomato butter and garnished with cilantro.
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Ingredients
- Sirloin steak (about 13-ounces), cut into bite-size cubes
- Baby Yukon Gold potatoes, halved (quartered if large)
- Asparagus, ends trimmed
- Onion, chopped into bite-size pieces (yep, I forgot to add it to the image!)
- Tomato paste (the base of that tangy butter)
- Garlic, pressed or finely minced (fresh is best here)
- Butter (salted or unsalted both work)
- Olive oil
- Salt and black pepper
- Optional: red pepper flakes for gentle heat
- Cilantro for serving (add it at the end)
Check out the printable recipe card below for the complete recipe and detailed instructions.
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How to Make Sheet Pan Tomato Butter Steak Bites with Vegetables
Place oven rack in the center of the oven and preheat to 450°F.
Halve the baby potatoes (quarter any that are large). Trim the asparagus ends, then cut the spears in half if they’re long. Chop the onion into bite-size chunks, not thin slices, so it doesn’t burn. Spread out in a single layer on a sheet pan and toss with one-tablespoon olive oil, 1/4-teaspoon salt and 1/8-teaspoon pepper.
Place in the oven and roast for 15 minutes, stirring halfway through.
While the vegetables are roasting, cut the steak into 1-inch cubes. Toss with one-tablespoon of oil, 1/4-teaspoon salt and 1/8-teaspoon pepper.
Remove the vegetables from the oven and set to BROIL. Toss and spread out around the edges of the sheet pan. Place the steak cubes in the center. Broil for 5 to 7 minutes, turning the steak halfway through, until steak reaches desired doneness. (135° medium-rare and 145° for medium).
It goes quickly so keep an eye on them! Remove from oven and allow to rest for 2-minutes.
Melt the butter in a small dish in the microwave, or in a small saucepan. Stir in the minced garlic and tomato paste.
Drizzle tomato butter over the steak and vegetables. Garnish with chopped cilantro and serve.
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Tips
- Do not overcrowd the pan: When pieces touch, they steam. Use a large pan, or split into two.
- Dry the steak: Moisture blocks browning, so pat it dry first.
- Use even cuts: Tiny steak cubes overcook before the big ones brown.
- Skinny asparagus: If spears are very thin, add to the sheet pan with the steak so they do not over cook.
- Let it rest: If you cut into steak right away the juices run out on the plate instead of staying inside the meat.
- Finish with a pinch of flaky salt on the steak for crunch and added pop.
Substitutions
- No tomato paste? Use finely chopped sun-dried tomatoes (oil-packed). Start small, they’re strong.
- Not into asparagus? Use green beans or broccoli florets. Just keep pieces similar in size.
- Out of Yukon Golds? Baby red potatoes roast well with the same timing.
- Cilantro not your thing? Parsley or Rosemary gives the same fresh flavor.
How to Store
- For leftovers: Cool completely, place in an airtight container, and refrigerate up to 2 days.
- Reheat in a hot skillet with a small chunk of butter, or a splash of water to loosen the sauce.
- Be careful when reheating in a microwave. The steak tightens fast when it overheats.
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Enjoy!!
Sheet Pan Tomato Butter Steak Bites Recipe
Ingredients
- 0.5 pound baby Yukon gold potatoes halved
- 6 ounces asparagus spears hard ends trimmed
- 1 small yellow onion cut into 1-inch pieces
- 2 tablespoons olive oil divided
- 0.5 teaspoon kosher salt divided
- 0.25 teaspoon black pepper divided
- 13 ounces beef sirloin steak cut into 1-inch pieces
- 2 tablespoons butter I used salted, but unsalted will work too
- 1 clove garlic pressed or finely minced
- 1 tablespoon tomato paste
- 1 tablespoon chopped cilantro to garnish
Instructions
- Place oven rack in the center of the oven and preheat to 450°F.
- Spread vegetables out in a single layer on a sheet pan and toss with one-tablespoon olive oil, 1/4-teaspoon salt and 1/8-teaspoon pepper. Place in the oven and roast for 15 minutes, stirring halfway through.
- While the vegetables are roasting, cut the steak into 1-inch cubes. Toss with one-tablespoon of oil, 1/4-teaspoon salt and 1/8-teaspoon pepper.
- Remove the vegetables from the oven and set to BROIL. Toss and spread out around the edges of the sheet pan. Place the steak cubes in the center. Broil for 5 to 7 minutes, turning the steak halfway through, until steak reaches desired doneness. (135° medium-rare and 145° for medium). It goes quickly so keep an eye on them! Remove from oven and allow to rest for 2-minutes.
- Melt the butter in a small dish in the microwave, or in a small saucepan. Stir in the minced garlic and tomato paste.
- Drizzle tomato butter over the steak and vegetables. Garnish with chopped cilantro and serve.
Notes
- Do not overcrowd the pan: When pieces touch, they steam. Use a large pan, or split into two.
- Dry the steak: Moisture blocks browning, so pat it dry first.
- Use even cuts: Tiny steak cubes overcook before the big ones brown.
- Skinny asparagus: If spears are very thin, add to the sheet pan with the steak so they do not over cook.
- Let it rest: If you cut into steak right away the juices run out on the plate instead of staying inside the meat.
- Finish with a pinch of flaky salt on the steak for crunch and added pop.
- No tomato paste? Use finely chopped sun-dried tomatoes (oil-packed). Start small, they’re strong.
- Not into asparagus? Use green beans or broccoli florets. Just keep pieces similar in size.
- Out of Yukon Golds? Baby red potatoes roast well with the same timing.
- Cilantro not your thing? Parsley or Rosemary gives the same fresh flavor.
- For leftovers: Cool completely, place in an airtight container, and refrigerate up to 2 days.
- Reheat in a hot skillet with a small chunk of butter, or a splash of water to loosen the sauce.
- Be careful if reheating in a microwave. The steak tightens fast when it overheats.
