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Perfectly seasoned sirloin steak with tender asparagus and juicy cherry tomatoes, all cooked in one pan. This easy sheet pan steak and veggies dinner is packed with flavor, ready in about 30 minutes, and perfect for busy weeknights.
5 Star Review
“This was good as eff! Damn. I was skeptical of uncooked garlic but DAMN” – Matty
This steak and veggies dinner is one of my go-to meals when life is in full swing, which is, like, every week around here. Between soccer drop-offs and late-night dance rehearsals, I need dinners that don’t ask much from me but still taste like I tried, and this recipe delivers on that! You just toss everything on a pan, season it up, and let the oven do the rest.
It’s a well-balanced, flavorful meal with juicy steak, tender veggies, and zero cleanup drama. My family loves it, and I love that it buys me back a few precious minutes before someone yells, “What’s for dessert?!”
Why I Love This Sheet Pan Steak Recipe
- One pan, easy cleanup. This is a full meal with juicy sirloin steak, roasted asparagus, and cherry tomatoes, all cooked together on one sheet pan. Fewer dishes, less mess, and dinner’s done in around 30 minutes.
- Customize it your way. No asparagus? Use green beans, broccoli, or even zucchini. Want to add more color? Try bell peppers, red onions, or mushrooms. This recipe is super flexible depending on what’s in your fridge.
Recipe Tips
- Use a heavy-duty sheet pan. A good quality pan will cook everything evenly and won’t warp under high heat.
- Cut veggies to a similar size. This helps them roast evenly and keeps them from overcooking or turning to mush.
- Don’t skip the rest time. Let the steak rest for 5 to 10 minutes after roasting so the juices stay put when you slice it.
- Check the steak temp. For best results, use an instant-read thermometer. Aim for 130˚F to 145°F for medium, or cook to your preferred doneness.
- Slice against the grain. This keeps the steak extra tender when serving.
Frequently Asked Questions
Sirloin, ribeye, or strip steak all work great. Look for steaks about 1 inch thick for even cooking.
You can, but it’s not necessary. I keep it simple with seasoning and let the oven (or your broiler) do the magic.
It depends on thickness and your preferred doneness. For medium, aim for 145°F. If you like it more rare or well done, adjust accordingly.
Store leftovers in an airtight container in the fridge for 2-3 days. Reheat gently in the oven or in the microwave in 30-second increments.
What To Serve With Steak & Veggies
You don’t need much since it’s a full meal, but if you want to round things out, my no knead skillet bread or garlic breadsticks would be great here! For something fresh on the side, try a simple cabbage cucumber salad. You can also pair it with Mediterranean rice or couscous if you’re feeding a crowd or just want a little extra on the plate.
Tools I Use For This Recipe
- Nonstick sheet pan
- Instant-read meat thermometer
- My favorite inexpensive sharp knives for slicing steak
More Sheet Pan Dinners
- Sheet Pan Steak Fajitas
- Sheet Pan Chicken Stir Fry
- Sheet Pan Honey Garlic Lemon Chicken
- Sheet Pan Shrimp Boil
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Sheet Pan Steak and Veggies
Ingredients
FOR THE VEGETABLES
- 1 pound asparagus, trimmed
- 3 cups cherry tomatoes
- ½ tablespoon olive oil
- 1 teaspoon dried basil
- salt and freshly ground black pepper, to taste
FOR THE STEAKS
- 1 pound top sirloin steaks, about 1-inch thick
- salt and fresh ground pepper, to taste
- ¼ to ½ teaspoon crushed red pepper flakes, or to taste
FOR THE BASIL GARLIC BUTTER
- 1 to 2 tablespoons butter, room temperature
- 1 teaspoon dried basil
- 1 clove garlic, minced
- salt and freshly ground black pepper, to taste
- dried basil, for garnish
- crushed red pepper flakes, for garnish
Instructions
FOR THE VEGETABLES
- Prep. Preheat the oven to 400°F.
- Prepare the veggies. Place asparagus and cherry tomatoes on a large sheet pan or baking tray. Try not to overlap the vegetables so that they roast properly.
- Season and roast. Drizzle the veggies with olive oil and season with dried basil, salt, and pepper; using your hands or tongs, mix them until they are evenly covered with the oil and seasonings. Roast the vegetables for 10 minutes.
FOR THE STEAK
- Season the steak. In the meantime, prepare the steaks by seasoning them with salt, pepper, and red pepper flakes. Using your hands, rub the seasoning into the steaks.
- Roast. Remove the sheet pan from the oven, push the vegetables to the side to make room for the steaks; place the steaks on the sheet pan and roast for 10 more minutes, or until desired doneness is reached. Flip the steaks halfway through cooking.
FOR THE BASIL GARLIC BUTTER
- Make the compound butter. Meanwhile, combine the butter, basil, garlic, salt, and pepper in a small mixing bowl. Using a fork, mix and mash the butter mixture until well incorporated.
- Finish and serve. Remove the sheet pan from the oven and spoon a few dabs of butter over the steaks and veggies. Let the steaks rest for 5 minutes before serving.
Notes
- If you do not want to use butter, you can also stir the basil, garlic, salt, and pepper into 2 tablespoons of olive oil.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
This was good as eff! Damn. I was skeptical of uncooked garlic but DAMN
Thank YOU! I’m glad it turned out to be a hit, especially with the raw garlic surprise!
I would put the steak on at the same time as the asparagus… or before… the asparagus ended up too done. Still good but texture wise, too done
This looks delicious! Sheet pan dinners are always on my list!
This is a perfect weeknights meal. You’re right, the spices bring it all to life.
Such a great staple dinner option!