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Sheet Pan Steak with White Beans and Kale

Sheet Pan Steak with White Beans

Red meat is high in fat, but that doesn’t mean it can’t be part of a healthy diet. Just keep the portion small and add portobellos to make the portion feel larger. 

Cook it all on one sheet pan for easy prep and easy clean up. 

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings

Ingredients

  • 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
  • 4 garlic cloves, finely chopped
  • 4 tablespoons extra virgin olive oil, divided
  • 2 teaspoons chopped fresh rosemary
  • 2 teaspoons chopped fresh thyme
  • 1 teaspoon crushed red pepper
  • 1 teaspoon kosher salt
  • Fresh cracked black pepper
  • 1 large bunch kale or chard, stemmed and chopped
  • 1 (15-ounce) can cannellini beans, rinsed and drained

Preparation

  1. In a large zip top bag, place steak and portobellos, add garlic, 3 tablespoons evoo, rosemary, thyme, red pepper, salt, and pepper. Marinate for at least 15 minutes or overnight.
  2. Preheat broiler to high and place white beans on a sheet pan and drizzle with 1 tablespoon evoo and a pinch of salt and pepper. Toss well and broil for 10 minutes.
  3. Remove pan from oven, add kale to beans and top with steak and portobellos. Broil for 6 minutes per side for medium or until desired doneness.
  4. Remove pan from oven, let steak and portobellos rest, then slice and serve with kale and beans. 

Nutrition Information

  • Serving Size: 1 serving
  • Calories: 614
  • Carbohydrate Content: 26.9 g
  • Cholesterol Content: 94 mg
  • Fat Content: 41.5 g
  • Fiber Content: 7.8 g
  • Protein Content: 38.7 g
  • Sodium Content: 933 mg
  • Sugar Content: 1.9 g