Sheet Pan Steak Dinner Recipes

Steps:

• Move one oven rack to center and one 6 inches below broiler.
• Heat oven to 425°F. Spray 18x13-inch rimmed sheet pan with cooking spray.
• Toss potatoes in 1 tablespoon of the oil, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Place on sheet pan, cut side down. Bake on center rack 25 to 30 minutes or until tender.
• Meanwhile, in small bowl, mix butter, parsley, thyme, garlic and remaining 1/4 teaspoon pepper; set aside. In shallow bowl, mix asparagus, remaining 1 tablespoon oil and remaining 1/4 teaspoon salt. Gently toss to combine.
• Remove pan from oven, and transfer potatoes to plate; cover to keep warm.
• Set oven control to broil.
• Season each of the steaks with 1 teaspoon grill seasoning; place on sheet pan. Place sheet pan on top rack; broil steaks 5 minutes. Remove pan from oven, turn steaks over and arrange asparagus around steaks. Place back on top rack, and continue to broil 4 to 6 minutes or until steaks are desired doneness (135°F for medium) and asparagus is just tender. Turn oven off.
• Transfer steaks to cutting board; let stand 5 minutes. Meanwhile, place potatoes back on pan with asparagus, and return to oven, which is turned off, 4 to 5 minutes or until potatoes are warm and asparagus is tender.
• Place a dollop of the butter mixture on top of each of the steaks. Serve steaks with potatoes and asparagus.

Steps:

• Position an oven rack in the top third of the oven and preheat to 450 degrees F. Lightly grease a third of an 18-by-13-inch sheet pan with butter.
• Toss the shrimp with the melted butter, 1 teaspoon thyme, a third of the minced garlic, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl until well coated; set aside.
• Mix the Parmesan, 1/3 cup heavy cream, remaining 1 teaspoon thyme, half the remaining garlic, 1/2 teaspoon salt and a few grinds of pepper in a small bowl.
• Arrange half of the potato slices in a single, overlapping layer on the buttered part of the sheet pan and pour the heavy cream mixture over the top. Top with the remaining potato slices. Cover the potatoes with foil and bake until tender when pierced with a fork, 15 to 17 minutes.
• Whisk together the cream cheese, remaining 1/3 cup heavy cream, remaining garlic and 1/4 teaspoon salt in a medium bowl until smooth. Fold in the spinach until well coated. Divide the mixture between two 4-inch ramekins and press the spinach down so that it is flat and the cream mixture is pooling a bit on top.
• Remove the pan from the oven, remove the foil and sprinkle the potatoes with the Gruyere. Put the steaks down the middle of the pan and sprinkle generously with salt and pepper. Put the ramekins on one end of the empty third of the pan so that they are side by side.
• Bake until an instant-read thermometer inserted into the middle of the steak registers 95 degrees F, 12 to 14 minutes. Remove the pan from the oven and turn on the broiler. Create 2 hearts with the shrimp on the pan beside the ramekins by connecting the tails. Broil until the steaks start to turn brown in some spots, an instant-read thermometer inserted into the middle of the steak reaches 125 degrees F (for medium-rare), the shrimp are opaque and the cheese on the potatoes turns golden and starts to crisp, 3 to 4 minutes. Let rest 5 to 10 minutes. Slice and serve the steak on plates alongside the shrimp, potatoes and creamed spinach.

Steps:

• Position an oven rack on the highest level in the oven. Preheat the broiler on high.
• Arrange the peppers on a sheet pan in a single layer. Do the same with the onions and cherry tomatoes. This will create a bed of vegetables for the steaks to sit on.
• Lay the steaks directly on the vegetables with an inch or two between the steaks so they aren't touching. Season the top of each steak with 1 teaspoon Montreal steak seasoning. Drizzle the top of each steak with 1 tablespoon olive oil. Top each steak with 1 tablespoon butter.
• Broil until the tops of the steaks are nicely browned, about 5 minutes. Remove the pan from the oven and use a set of tongs to flip the steaks over. Sprinkle the other side of each steak with 1 teaspoon Montreal steak seasoning. Drizzle each steak with 1 tablespoon olive oil and top each with 1 tablespoon butter. Slide the pan back into the oven and broil the other side for 3 minutes.
• Plate each steak with half of the veggies from the pan. Serve with a chunk of crusty French bread.

Steps:

• Preheat oven to 400°. In small bowl, combine rosemary and spices; set aside. , Place steak on 1 side of a 15x10x1-in. baking pan; place asparagus on remaining side in a single layer. Brush steak with oil and sprinkle with seasoning mix. Combine butter and garlic, pour over asparagus. , Cover with foil; bake until meat reaches desired doneness (for medium-rare, a thermometer should read 135°, medium, 140°; medium-well, 145°), 25-30 minutes. Let steak stand 5-10 minutes before slicing. Serve with asparagus.

Steps:

• In a large bowl, combine oil, vinegar, lemon pepper and Italian seasoning. Pour half the marinade into a separate bowl or shallow dish. Add chicken; turn to coat. Cover and refrigerate overnight. Cover and refrigerate remaining marinade. , Preheat oven to 350°. Line a 15x10x1-in. baking pan with foil. Drain chicken, discarding that marinade. Place squash, zucchini, carrot and tomatoes in pan in a single layer. Place chicken on top of the vegetables; pour reserved marinade over top. Cook until chicken is no longer pink and vegetables are tender, 45 to 60 minutes. Let stand 5 minutes before serving.