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Steak with roasted vegetables.

Oven Roasted Steak And Vegetables

One pan steak and roasted vegetables
5 from 1 vote
Print Pin
Course: Main Course
Cuisine: American, Italian
Keyword: Keto, Low Carb, meat and vegetables, Steak
Categories: american, oven,
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Calories: 327kcal

Ingredients
  

  • 1 Onion Peeled and Quartered
  • 4 Cloves Garlic Peeled and Diced
  • 2 Zucchinis Trimmed and chopped in chunks
  • 2 medium Potatoes Cut in bite-sized pieces
  • 2 Bell Peppers (Capsicums) Deseeded and cut in chunks
  • 1 Broccoli Chopped in florets
  • 1 Tablespoon Olive Oil
  • 1 teaspoons Salt
  • 1 teaspoon Ground Pepper

Meat

  • 12 ounce Steaks See Note # 1
  • 2 teaspoon Salt
  • 1 teaspoon Ground Pepper

Instructions

  • Pre-heat the oven to 375 F / 180 C

Prep Vegetables

  • Wash and chop vegetables into bite-sized chunks
  • Dice the garlic.
  • Season the vegetables with salt and pepper.
  • Add olive oil and coat well.
  • Spread it on a baking tray.
  • Season the steak and add to the pan.
  • Bake for about 20 minutes or till done to your liking.

Notes

Note #1: Boneless sirloin, top loin, New York Strip, Porterhouse, T-Bone, and Ribeye are all suitable for oven baking. The standard serving is about 3 ounces (100 g) 
You can sear the steak on a pan before baking in the oven. 

Nutrition

Calories: 327kcal | Carbohydrates: 40g | Protein: 25g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 51mg | Sodium: 1868mg | Potassium: 1664mg | Fiber: 9g | Sugar: 10g | Vitamin A: 3014IU | Vitamin C: 253mg | Calcium: 133mg | Iron: 4mg

Disclaimer

Nutrition facts are estimates. Always check with your healthcare provider before making dietary changes.

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