Sweet Potatoe, Zucchini, Pepper, and Steak Sheet Pan Dinner
This is the best steak I have ever made—even better than the one I get at my favorite restaurant. Adding it to my favorite vegetables, like sweet potatoes, makes it even better. I will make this recipe over and over again because I can’t get enough of it.
This is an easy and delicious weeknight dinner. You can enjoy it as is or serve it over cooked rice or quinoa. Nothing is better than having a warm meal for dinner during the fall and winter seasons. I love that everything is made on a sheet pan, meaning you can do other house chores while roasting it in the oven.
Why This Is One Of My Favorite Recipes
The steak marinade is perfect. The combination of soy sauce, avocado oil, lemon juice, honey, herbs, and seasonings add the best flavor to the steak, making it one of the best steaks I have had.
Meal Prep friendly. This meal can also be prepared for the week. After roasting, transfer them to meal prep containers and store them in the fridge for a few days.
A Flavorful Meal. I added different spices and seasonings to enhance the flavors of the meal.
Ingredients Needed For Sweet Potato, Zucchini, Pepper, and Steak Sheet Pan Dinner
- Beef. I used sirloin steak. You should use this cut of steak because it cooks faster than others. Steak is a good source of vitamins, iron, and zinc. It is also an excellent protein source.
- Seasoning. I used Salt, black pepper, oregano, garlic powder, and crushed red pepper. The crushed red pepper is optional if you don’t like a spicy meal.
- Avocado oil. I used the avocado oil to drizzle over the vegetables and make the steak marinade. You can also use olive oil.
- Zucchini. You can substitute the zucchini with broccoli or any vegetable of your choice.
- Red bell pepper. Bell pepper contains vitamin C, which helps to support immune health. You can replace the bell pepper with mushrooms.
- Yellow Onion. Aid in digestion. You can substitute the yellow onion with red onion.
- Garlic. The garlic adds flavor to the steak marinade.
- Lemon juice. Lemon juice helps with digestion. You can replace the lemon juice with vinegar.
- Soy sauce. I used low-sodium soy sauce. The soy sauce is used to make the marinade.
- Honey. The honey adds a little sweetness to the steak.
- Sweet potatoes. Sweet potatoes are a good source of Vitamin C. You can substitute the sweet potatoes with other kind of potatoes.
How To Make Sweet Potato, Zucchini, Pepper, and Steak Sheet Pan Dinner
Preheat the oven to 400 degrees F. Line a baking pan with parchment paper and add the chopped vegetables. Add the garlic powder, black pepper, salt to taste, and oregano and combine. Place the pan in the oven and bake for 10-15 minutes.
Combine the soy sauce, honey, lemon juice, minced garlic, and seasonings in a bowl to make the marinade. Add the steak to the bowl and stir. Refrigerate for 10-15 minutes. You can also do this the day before.
Transfer the beef to the sheet pan and roast it with the vegetables for about 12-15 minutes.
Serve and enjoy! Or transfer to meal prep containers.
Commonly Asked Questions
Can the steak be marinated overnight? Yes, it can. Overnight marinating is one of the best ways to marinate meat; however, when I have little time, I marinate the steak for a few minutes.
I prefer my steak well-cooked. Do you think I can cook it longer? If you like your steak well-cooked, you can cook it for more than 15 minutes. However, you must check it periodically to prevent it from becoming chewy.
I do not eat red meat; can I use chicken? Yes, you can use chicken breast or chicken thighs. You can also use vegan protein sources like tofu or chickpeas.
More Steak Sheet Pan Recipes
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Sweet Potatoes, Zucchini, Pepper, and Steak Sheet Pan Dinner
Ingredients
- 1.5 LB steak (beef loin top sirloin steak boneless)
- 3 medium sweet potatoes
- 1 bell pepper
- Half an onion
- 3 medium zucchinis
- ¼ cup lemon juice
- ½ cup soy sauce (low-sodium)
- 2 TBSP honey
- 4-5 cloves garlic
- 1 ½ TBSP black pepper
- Salt to taste
- 1 tsp crushed red pepper
- 1 TBSP garlic powder
- 1 ½ TBSP oregano
- ¼ cup avocado oil (sub for olive oil)
Instructions
- Preheat the oven to 400 degrees F. Wash and cut the bell pepper, sweet potatoes, zucchini, and onion. Line a baking pan with parchment paper and add the chopped vegetables. Add 1 tsp garlic powder, 1 tsp black pepper, salt to taste, and 1 tsp oregano and stir. Transfer to the oven and bake at 400 degrees F for 10-15 minutes.
- Transfer the beef to a bowl and add the soy sauce, lemon juice, minced ginger, honey, oregano, salt, black pepper, and crushed red pepper. Combine and refrigerate for about 10-15 minutes. You can also marinate the beef the day before.
- After 15 minutes, transfer the beef to the sheet pan and roast it with the vegetables for about 12-15 minutes.
- Serve and enjoy! This meal is also great for meal prep.
This was delicious. Just a few edits… the recipe calls for minced ginger but it is not in the list of ingredients. And then the ingredient list does include olive oil but the instructions don’t say where to use it. I was also wondering if all of the beef marinade should be poured over the veggies or just the marinated beef without the marinade. Thank you, love your stuff!
Thank you so much! The beef marinade is only for the beef.