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Sheet Pan Steak with Lemon Zucchini

A quick and flavorful dish combining tender steak and fresh zucchini, roasted together for a hearty meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Barbecue
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound Flank steak, sirloin, or ribeye Choose a tender cut.
  • 2 medium Zucchinis Fresh for roasting.
  • 1 medium Lemon Juice and zest.
  • 2 cloves Garlic Minced.
  • 2 tablespoons Olive oil For roasting.
  • to taste Salt For seasoning.
  • to taste Pepper For seasoning.
  • to taste Herbs (thyme or rosemary) Optional for additional flavor.
Optional Ingredients
  • 1 cup Bell peppers or cherry tomatoes Adds color and sweetness.

Method
 

Preparation
  1. Prepare all ingredients and necessary equipment: a large sheet pan and cutting tools.
  2. Preheat your oven to 425°F (220°C).
  3. Slice your zucchini into half-moons and the steak into strips.
Marinating
  1. Toss zucchini in a bowl with olive oil, minced garlic, lemon juice, salt, and pepper.
Roasting
  1. Spread zucchini on one side of the sheet pan.
  2. Season the steak with salt, pepper, and herbs before placing it on the other side of the pan.
  3. Roast in the oven for about 20-25 minutes, flipping steak halfway through.
Serving
  1. When cooked, remove the pan from the oven and let it rest for a few minutes before serving.
  2. Serve with a garnish of fresh herbs if desired.

Notes

Use a meat thermometer for perfect steak doneness (135°F for medium-rare). Don’t overcrowd the pan for better caramelization.