Description
This Sizzling Steak with Roasted Veggies recipe features tender, thinly sliced sirloin steak paired with vibrant roasted zucchini, yellow squash, tomatoes, and red onion. Seasoned with a blend of garlic, oregano, and crushed red pepper flakes, and cooked with olive oil and coconut aminos for a savory, slightly spicy flavor balance, this dish is a quick and flavorful meal perfect for any weeknight. Ready in just 30 minutes, it’s a wholesome combination of protein and roasted vegetables that will satisfy your appetite and nourish your body.
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: Preheat your oven to 425°F (220°C). In a large bowl, combine the sliced zucchini, yellow squash, grape tomatoes, and red onion strips. Drizzle with olive or avocado oil and sprinkle with garlic powder, dried oregano, and salt. Toss everything well to ensure the vegetables are evenly coated with the seasoning.
- Roast the Vegetables: Spread the prepared vegetables in a single layer on a baking sheet lined with parchment paper or foil. Roast in the preheated oven for about 15-20 minutes, or until the vegetables are tender and slightly caramelized, stirring once halfway through cooking to ensure even roasting.
- Season the Steak: While the vegetables are roasting, place the sirloin steak slices in a bowl. Add coconut aminos or soy sauce, salt, pepper, crushed red pepper flakes, and garlic powder. Mix well to coat the steak evenly with the marinade and set aside for a few minutes to absorb the flavors.
- Cook the Steak on the Stovetop: Heat a large skillet or frying pan over medium-high heat. Once hot, add the marinated steak slices in a single layer (you may need to do this in batches to avoid crowding). Cook for 2-3 minutes on each side or until nicely browned and cooked to your preferred doneness. Remove steak from the pan and keep warm.
- Combine and Serve: Once the vegetables are roasted and the steak is cooked, serve the sizzling steak alongside the roasted vegetables. Enjoy your flavorful and balanced meal!
Notes
- For a spicier kick, increase the crushed red pepper flakes to ½ tsp.
- If you prefer gluten-free, use coconut aminos instead of soy sauce.
- Letting the steak marinate for 15-20 minutes before cooking can enhance the flavor.
- Use a cast iron skillet for the best sear on the steak.
- Feel free to swap the vegetables with other favorites like bell peppers or asparagus according to your preference.
