Sheet Pan Steak & Veggies

A protein-packed ?? and quick meal at it’s best!

Create a fine-dining experience ? in just under 20 minutes.

This meal is well balanced ? in macros and flavor!




Serving Size: 4-ounce sirloin with 2 cups veggies
  • Protein - 32 g
  • Carbs - 14 g
  • Fat - 18 g


  • 1 pound broccoli florets or broccolini
  • 1/2 cup cherry tomatoes
  • 1 bell pepper (red or yellow), sliced
  • optional - 1/2 pound baby red potatoes
  • 2 tablespoons avocado oil
  • 1 tablespoon minced garlic
  • 1 teaspoon oregano
  • 1 teaspoon dried thyme
  • 2 (6-ounce) grass fed top sirloin steaks
  • salt and pepper to taste

Cooking Utensils

  • rimmed sheet pan
  • tongs
  • boiling pot - optional


  1. Preheat oven to broil. Lightly coat a baking sheet with nonstick spray.
  2. If adding potatoes – in a large pot of boiling salted water, cook potatoes until parboiled for 12-15 minutes; drain well.
  3. Place potatoes,broccoli/broccolini, tomatoes and peppers in a single layer onto the prepared baking sheet.
  4. Add avocado oil, garlic oregano and thyme; season with salt and pepper, to taste. Gently toss with tongs to combine.
  5. Season steaks with salt and pepper, to taste, and add to the baking sheet in a single layer.
  6. Place into oven and broil until the steak is browned and slightly charred at the edges; about 4-5 minutes per side for medium-rare, or until desired doneness.



  • If serving for 2 people, simply purchase smaller cuts of sirloin. You can always ask the deli guy to cut you 4 oz. portions!
  • If you don’t like broccoli, swap for asparagus or snap peas.
  • This is best served fresh!

Additional Information

Approximately 345 calories per 4 oz. steak portion with 2 cups mixed veggies (potatoes not included).

~ 1 1/4 palm protein, 1/2 fist carbs, 2 thumbs fat

Calories may vary depending on brands of ingredients, substitutions and serving size.


Approved for Paleo, Gluten Free & Dairy Free lifestyles.


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