Name: Mediterranean steak and roasted vegetables
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 6 oz beef top sirloin steak, patted dry, 1 inch thick; 1/2 medium zucchini, sliced into half-moons; 3/4 red bell pepper, seeded and chopped; 1/2 medium red onion, wedged; 1 clove garlic, minced; 2 tsp extra virgin olive oil; 1 tsp dried oregano; 1 tsp salt; 1/2 tsp black pepper; 1 tsp lemon juice

Nutrition

Per serving

413 calories

Protein: 42g; 40% of calories
Carbs: 19g; 18% of calories
Fat: 19g; 42% of calories

Instructions

Prep 15 min · Cook 20 min

Preheat the oven to 400°F. On a half-sheet pan, toss the zucchini, bell pepper, and red onion with half the olive oil, half the dried oregano, and half the salt. Spread them in a single layer so the pieces are not touching and the pan is not crowded.
Roast the vegetables for 15 minutes. Add the minced garlic to the pan, toss quickly, and roast for 5 minutes more until the vegetables are tender and browned at the edges.
While the vegetables roast, season the steak on both sides with the remaining salt, the black pepper, and the rest of the dried oregano.
Heat the remaining olive oil in a 12-inch skillet over medium-high heat. Add the steak and cook for 3 to 4 minutes, flip, and cook for 3 to 4 minutes more. Move the steak to a plate to rest for 5 minutes. Done when browned and 130 to 145°F.
Slice the steak against the grain. Squeeze the lemon juice over both the steak and the roasted vegetables before serving.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes