Everyone loves a good sheet pan dinner. Quick and easy to make and even quicker to clean up. This one uses steak but keeps it healthy with a lean cut and some broccoli and chickpeas for sides.
Sheet Pan Steak with Broccoli and Chickpeas
Servings
4 Servings
Ingredients
- 4 garlic cloves finely chopped, divided
- 1/3 cup balsamic vinegar
- 3 tablespoon Dijon style mustard
- 1/4 cup extra virgin olive oil plus 2 tablespoons, divided
- 2 tablespoons chopped fresh parsley
- ¾ teaspoon freshly cracked black pepper
- 1 1 pound fat trimmed off Rib eye steak, cut crosswise into 2 equal pieces
- 4 large portobello mushrooms stem off and gills scraped out with a spoon
- 1 pound broccoli florets
- 1 15-ounce can chickpeas, rinsed and drained
- 1 teaspoon kosher salt
Instructions
- In a small glass jar, combine ½ garlic, balsamic, Dijon, ¼ cup olive oil, and pepper, shake well.
- In a large zip top bag, place steak and portobellos, pour in ½ dressing, let marinate for at least 15 minutes and up to 1 hour.
- Meanwhile, preheat broiler and prepare sheet pan with broccoli florets and chickpeas. Drizzle over 2 tablespoons oil and sprinkle remaining garlic and salt. Toss well and broil for 5-10 minutes until beginning to brown.
- Place steak and portobellos on pan moving veggies to the edges; discard extra marinade and broil for 3 minutes per side for medium-rare or until desired doneness.
- Remove pan from oven, let steak and portobellos rest.
- Transfer broccoli and chickpeas to a large bowl and toss with 1 tablespoon reserved vinaigrette. Slice steak and portobellos and serve together with extra vinaigrette if desired.
Nutrition
Nutrition Facts
Sheet Pan Steak with Broccoli and Chickpeas
Amount per Serving
Calories
468
% Daily Value*
Fat
28
g
43
%
Sodium
1000
mg
43
%
Carbohydrates
26
g
9
%
Fiber
6
g
25
%
Protein
31
g
62
%
* Percent Daily Values are based on a 2000 calorie diet.
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