Description
Juicy steak and lemony zucchini, all roasted on one pan in under 30 minutes. This cozy, bold, weeknight recipe is perfect for when you want flavor without the mess.
Ingredients
1 ½ lbs sirloin steak, sliced against the grain
3–4 medium zucchini, sliced into half moons
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 (or your favorite chili sauce)
Juice of ½ lemon
1 tsp fresh oregano
¼ cup olive oil
¼ cup chopped parsley (for garnish)
Instructions
1. In a bowl, whisk together soy sauce, garlic powder, olive oil, and Sriracha. Add steak slices and marinate for 30–60 minutes in the fridge.
2. Toss zucchini with lemon juice, olive oil, oregano, salt, and pepper. Let sit.
3. Preheat oven to 520°F on broil. Line a baking sheet with parchment paper.
4. Spread steak and zucchini evenly on the pan. Bake for 5–10 minutes until steak is cooked and zucchini is tender.
5. Optional: simmer leftover marinade and drizzle over cooked dish.
6. Top with chopped parsley and chili flakes. Serve hot.
Notes
Swap steak for chicken or shrimp if desired.
For a milder flavor, reduce Sriracha.
Leftovers are great in wraps or over rice.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Sheet Pan
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 425
- Sugar: 3g
- Sodium: 820mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 75mg