Sheet Pan Tomato Butter Steak Bites Recipe
Sheet Pan Tomato Butter Steak Bites with vegetables is a full dinner for two made with one pan in about 30 minutes.
Servings: 2 servings
Calories: 586kcal
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.
Nutrition
Calories: 586kcal | Carbohydrates: 29g | Protein: 46g | Fat: 32g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Trans Fat: 0.5g | Cholesterol: 139mg | Sodium: 848mg | Potassium: 1453mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1133IU | Vitamin C: 32mg | Calcium: 93mg | Iron: 6mg
