Sheet Pan Steak with Lemon Zucchini (Dinner in 30 Minutes!)

Sometimes, dinner just needs to be fast, warm, and wildly good. This Sheet Pan Steak with Lemon Zucchini is my go-to for those nights when the fridge is looking sparse, my energy is toast, and I still want something that tastes like I tried. Spoiler: it’s ready in 30 minutes, requires one pan, and smells like a tiny steakhouse moved into your kitchen.

Where This Recipe Comes From

One Pan, So Many Memories

This one started as a happy accident. I had steak thawing and way too much zucchini in the drawer (don’t we all, mid-summer?). I wasn’t about to stand at the stove it was hot, I was tired so onto the sheet pan it all went. A quick marinade, a hot broiler, and 10 minutes later… dinner magic.

Why I Keep Making It

This recipe checks all my boxes: juicy steak, roasted veggies, just the right tang of lemon, and barely any dishes. My partner calls it “the steak salad with no salad” it’s filling, clean, and totally addictive. We eat it straight off the pan, usually with a side of garlic rice or crusty bread to mop up the juices.

For a similar cozy feel, try this creamy chicken and rice recipe that’s just as comforting and just as fuss-free.

What Makes This Dish Work

Flavor You Can Smell Before It’s Done

The combo of soy sauce, garlic, lemon, and a dash of Sriracha creates a kind of cozy-spicy glaze that clings to every bite. It’s bold without being fussy the kind of flavor that tastes like more effort than you actually gave.

One Sheet, No Mess

It all cooks together: the steak crisps, the zucchini caramelizes, and the marinade becomes its own sauce.

If you love this kind of sheet-pan ease, you’ll also enjoy our garlic herb roasted potatoes, carrots, and zucchini for a veggie-packed side that pairs beautifully.

How I Make It Even Better

Little Twists That Make It Yours

Swap in chicken thighs or shrimp if steak’s not on hand
Add a few thinly sliced red onions or mushrooms to bulk up the veggies
Use coconut aminos for a paleo-friendly version
Hate spice? Cut back the Sriracha or use a mild chili sauce

When to Serve It

This is my go-to for rushed weeknights, but it also feels right for lazy Sundays or casual date nights at home. It pairs beautifully with:

Fluffy garlic rice
A chilled glass of white wine
Or even a warm pita and tzatziki for dipping

Or go all out and serve it next to this puff pastry chicken recipe when you’re feeding a crowd and want a second oven dish.

Ingredients

1 ½ lbs sirloin steak, sliced against the grain
3–4 medium zucchini, halved and sliced
¼ tsp red pepper flakes (optional)
Salt + black pepper, to taste
½ cup low-sodium soy sauce (or coconut aminos)
1 tsp garlic powder
2 tbsp Sriracha sauce
Juice of ½ lemon
1 tsp fresh oregano
¼ cup olive oil
¼ cup chopped parsley (for garnish)

Instructions for Sheet Pan Steak with Lemon Zucchini

1. Marinate the steak: In a bowl, whisk together soy sauce, garlic powder, olive oil, and Sriracha. Add steak slices and toss to coat. Let marinate in the fridge for 30–60 minutes.
2. Season the zucchini: While the steak soaks up the flavor, toss the zucchini with lemon juice, olive oil, oregano, salt, and pepper. Let it marinate too.
3. Preheat the oven: Crank it up to 520°F on broil (or the highest setting). Line a baking sheet with parchment.
4. Spread and roast: Drain the steak and zucchini and spread them evenly on the sheet. Don’t overcrowd! Roast for 5–10 minutes until the zucchini is golden and the steak is just cooked through.
5. Optional sauce bonus: Simmer any leftover marinade in a small pot while everything bakes makes a dreamy drizzle.
6. Serve and enjoy: Sprinkle with chopped parsley and chili flakes. Serve hot, directly from the pan if you’re feeling casual (we usually are).

Notes & Tips

Want it spicier? Add more Sriracha or a few chili flakes pre-roast
Prefer medium-rare steak? Cook for 5–6 minutes max under the broiler
Leftovers are dreamy inside a tortilla with a swipe of hummus or tzatziki
Pair with our favorite creamy vegetable casserole for a full, cozy plate

FAQ

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