INGREDIENTS;
- Zucchini
- Yellow squash
- Grape or cherry tomatoes
- Red onion
- Olive or avocado oil
- Sirloin steak
- Coconut aminos or soy sauce
- Seasonings
Your vegetables will roast first with some oil and seasonings. While that’s happening let your steak marinate. For this recipe I just let the marinade work it’s magic in the 20 minutes I have while the veggies are roasting. There isn’t much liquid and it’s designed to work quickly! Because time is precious, folks, and this recipe is designed to be fast!
Once veggies are tender and close to done add the marinated steak. It will cook quickly! Everything then comes out of the oven and it’s time to eat!
WHAT STEAK IS BEST TO USE?
I use sirloin steak but you can go with flank steak if that’s what you have on hand. If using flank steak be sure to slice across the grain. This will make your meat easier to chew. I find that the sirloin is more tender so it’s my personal preference and what I recommend.
HOW LONG SHOULD YOU MARINATE THE STEAK?
You can marinate your steak for up to 12 hours. For this recipe I just let the marinade work it’s magic in the 20 minutes I have while the veggies are roasting. There isn’t much liquid to this marinade and it’s designed to work quickly!
CAN YOU USE OTHER VEGETABLES?
You’re welcome to use any veggies that cook in the same amount of time. Feel free to go with brussels sprouts, green beans, or even diced potatoes!
WHAT IS COCONUT AMINOS?
Coconut aminos is commonly used as a soy sauce substitute. It truly tastes like a slightly sweet soy sauce! And no, it’s not the same as Liquid Aminos. Also no, it doesn’t taste like coconut.
Coconut aminos is gluten-free, vegan, Paleo, Whole30, and low-glycemic. It contains a wide range of minerals including vitamin C and 17 amino acids. It also has as much as 65% to 75% less sodium than soy sauce. (Exactly how much depends on the brand you purchase.)
STEAK WITH ROASTED VEGGIES
This dinner of steak, zucchini, squash, onion, and tomatoes roasts on one pan. It’s so easy and yummy!
INGREDIENTS
VEGGIES
- 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
- 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
- Preheat the oven to 425°F. Line a 12″ x 17″ baking sheet with parchment paper.
- Combine steak with coconut aminos, salt, pepper, crushed red pepper flakes, and garlic powder. Set aside. (While you can marinate for up to 12 hours, there is no need with this recipe. Just let it sit in the marinade ingredients while your veggies are roasting and you’ll be good to go!)
- Spread zucchini, squash, red onion, and tomatoes on the baking sheet. They do not need to be kept separate. Drizzle with olive oil. Sprinkle with garlic powder, dried oregano, and salt. Stir so everything is well seasoned. Spread in a single layer after stirring.
- Place in the oven and bake for 20 minutes or until veggies are softened and close to done.
- Spread marinated steak on baking sheet with veggies. Bake for 5 to 8 minutes, or until steak is how you like it.
calories: 311kcal, carbohydrates: 14g, protein: 28g, fat: 16g, saturated fat: 4g, cholesterol: 69mg, sodium: 836mg, potassium: 1069mg, fiber: 3g, sugar: 7g, vitamin a: 718iu, vitamin c: 50mg, calcium: 79mg, iron: 3mg
