Description
This Sizzling Steak with Roasted Veggies recipe combines tender slices of sirloin steak with a vibrant medley of zucchini, yellow squash, cherry tomatoes, and red onion. Perfectly seasoned and cooked to sizzling perfection, this dish offers a delicious balance of protein and vegetables in just 30 minutes, making it an ideal weeknight dinner for four.
Ingredients
Scale
Vegetables
- 2 zucchini, sliced into half-circles
- 2 yellow squash, sliced into half-circles
- ½ pint grape or small cherry tomatoes
- 1 red onion, sliced into strips
Vegetable Seasoning
- 3 tbsp olive or avocado oil
- ½ tsp garlic powder
- ½ tsp dried oregano
- ½ tsp salt
Steak
- 1 lb sirloin steak, thinly sliced, about ½-inch thick pieces
- 2 tbsp coconut aminos or soy sauce
- ½ tsp salt
- ½ tsp pepper
- ¼ tsp crushed red pepper flakes
- ¼ tsp garlic powder
Instructions
- Prepare the vegetables: Slice the zucchini and yellow squash into half-circles. Slice the red onion into strips. Rinse the grape or cherry tomatoes and set aside.
- Season the vegetables: In a large bowl, combine the zucchini, yellow squash, tomatoes, and red onion with 3 tablespoons of olive or avocado oil, ½ teaspoon garlic powder, ½ teaspoon dried oregano, and ½ teaspoon salt. Toss well to coat all the vegetables evenly.
- Roast the vegetables: Preheat your oven to 425°F (220°C). Spread the seasoned vegetables evenly on a baking sheet. Roast for about 20 minutes until they are tender and slightly caramelized.
- Prepare the steak marinade: In a separate bowl, mix the thinly sliced sirloin steak with 2 tablespoons of coconut aminos or soy sauce, ½ teaspoon salt, ½ teaspoon pepper, ¼ teaspoon crushed red pepper flakes, and ¼ teaspoon garlic powder. Toss to evenly coat the steak pieces and let them marinate for 5 minutes.
- Cook the steak: Heat a large skillet or pan over medium-high heat. Once hot, add the marinated steak pieces in a single layer. Cook for 2-3 minutes per side or until the steak is cooked to your preferred doneness and slightly sizzling.
- Combine and serve: Serve the sizzling steak alongside or on top of the roasted veggies for a colorful, flavorful meal.
Notes
- For a gluten-free option, ensure to use gluten-free soy sauce or coconut aminos.
- Adjust the crushed red pepper flakes based on your desired spice level.
- You can substitute sirloin with flank or ribeye steak if preferred.
- Leftover roasted veggies and steak can be refrigerated for up to 3 days.
- If you prefer, grill the steak instead of pan-searing for a smoky flavor.
