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1 pound potatoes, cut into 1/2-inch wedges
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2 tablespoons extra-virgin olive oil, divided
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¾ teaspoon salt, divided
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¾ teaspoon ground pepper, divided
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4 cups chopped asparagus
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1 ¼ pounds skirt steak, trimmed
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½ teaspoon garlic powder
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½ teaspoon dried rosemary
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3 tablespoons crumbled blue cheese
Sheet Pan Steak & Potatoes
One pan = less cleanup. To make this sheet-pan dinner work, the potatoes are roasted for 15 minutes before the asparagus and skirt steak are added. Finished with rosemary and blue cheese, it's our easy—and healthy—take on steak frites.
Nutrition Information
253
Calories
46g
Carbohydrates
11g
Protein
670mg
Potassium
4g
Fiber
13g
Sugar
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