HANDS-ON: 15 MIN. // TOTAL: 35 MIN. // SERVES 4
I’ll take cleaning one pan over three any day—especially if messing up fewer dishes makes dinner extra flavorful. This trick of placing the steak on a rack above the vegetables allows the beef juices to drip down on the vegetables as they roast. No special type of rack is required; I usually use a cooling rack.
1 (12-ounce) bag trimmed green beans
3 (8-ounce) sweet potatoes, peeled, halved lengthwise, and sliced into thin half-moons
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon kosher salt
1 (1-pound) flank steak, trimmed
2 teaspoons chopped fresh thyme
3/4 teaspoon black pepper
1 Preheat the broiler to high with the oven rack 6 inches from the heat source. Line a large rimmed baking sheet with aluminum foil.
2 Place the green beans and potatoes on the prepared baking sheet; toss with 11/2 tablespoons of the oil, the garlic powder, and 1/2 teaspoon of the salt. Spread the vegetables in an even layer. Place a wire rack on the pan over the vegetables. Rub the steak with the remaining 1/2 tablespoon oil; place on the rack in the pan over the vegetables. Sprinkle the steak with 1 teaspoon of the thyme, 1/4 teaspoon of the salt, and half the pepper.
3 Broil for 10 minutes. Turn the steak over; sprinkle with the remaining 1 teaspoon thyme, 1/4 teaspoon salt, and pepper. Broil for about 5 minutes or to the desired degree of doneness.
4 Remove the steak from the pan and let stand for 5 minutes. Cut it across the grain into thin slices. Place the vegetables in a bowl; pour in the pan juices and toss to coat. Serve with the steak.
(SERVING SIZE: 3 OUNCES STEAK AND ABOUT 1 CUP VEGETABLES): CALORIES 355; FAT 13G (SAT 3G, UNSAT 8G); PROTEIN 29G; CARB 31G; FIBER 6G; SUGARS 8G (ADDED SUGARS 0G); SODIUM 606MG; CALC 9% DV; POTASSIUM 20% DV
one-pan dinner secrets
The thickness of the steak and cut size of the vegetables make a big difference in cooking time, so adjust as needed to get them to your preferred doneness. There’s a lot of flexibility for the veggies. Here are some quick substitutions:
• Substitute a (12-ounce) bag broccoli florets or halved Brussels sprouts for the green beans.
• Substitute diced red potatoes for the sweet potatoes.
• Look for bags of ready-to-steam fresh sweet potato cubes to save time.
• Use frozen roasted sweet potato slices. Place them to the side of the beans on the pan. The moisture in the frozen potatoes can prevent the beans from browning.