Sheet pan steak and veggies

Kate Elliott

Contributing Writer

There are a number of reasons people choose to go low-carb. For those trying to lose weight, it's a great way to shed pounds quickly, particularly when it's mainly simple carbs that are cut out of the diet. And for those with blood sugar problems, such as diabetics, simple carbs should be eated in moderation as they can spike the blood sugar very quickly. No matter what the reason, the recipe below is perfect for anyone who is trying to limit the amount of carbs in their diet.

Increasing protein is a great way to fill the tummy, increase energy, and feel truly satisfied after a meal. And what better protein is there than steak? But going low-carb also doesn't mean that you need to shell out big bucks at the grocery store. To reduce your grocery bill by about ten dollars just purchase a large roast, such as this top sirloin, and cut the meat into individual steaks. All you really need to do it is a nice sharp knife. And even with this step, you can have this meal on the table in as little as twenty minutes. Cheap, quick, and delicious. We bet you never thought going low-carb could be so good!

Cooktop Cove

Sheet Pan Steak and Veggies

10 minutes

8 minutes

18 minutes

1 top sirloin roast, cut into 1" steaks

2 tablespoons Montreal steak spice

1 cup Brussels sprouts

1/2 cup cherry tomatoes

1 cup cauliflower florets

1 cup broccoli florets

1/2 green pepper, cut in a large dice

1/4 cup olive oil, divided

Salt, to taste

Ground black pepper, to taste

10 basil leaves, for garnish

Preheat the broiler in the oven.

Season the steaks generously with the Montreal steak spice and drizzle both sides of each steak with half of the olive oil. Place the steaks in the middle of a baking sheet.

Place the Brussels sprouts, tomatoes, cauliflower, broccoli, and green pepper in a large bowl. Add the other half of the olive oil and season with salt and pepper. Toss to combine and spread the seasoned vegetables around the steaks.

Place in the oven and broil on high for 3 minutes each side for medium-rare. When removing the steaks to flip them, also give the vegetables a quick toss to cook their other sides as well.

When done cooking, remove the steaks from the oven, garnish with basil leaves and serve immediately.