Sheet Pan Steak Tips and Veggies with Lemony Garlic Breadcrumbs
5.00 from 3 reviews
Loading...
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings
Ingredients
- 1.5 pounds steak tips
- garlic and herb basting oil
- garlic salt
- 1 pound button mushrooms, stems removed
- 2 pounds asparagus, ends removed
- 2 tablespoons salted butter
- ½ cup Schär gluten-free breadcrumbs
- zest of 1 lemon
Instructions
- Set racks in oven so one is in the middle and a second is towards the top. Preheat oven to 425 degrees Fahrenheit. Line two baking sheets with foil. Set aside.
- Place the steak tips in a large glass bowl and drizzle lightly with the garlic and herb basting oil and sprinkle with garlic salt. Toss to evenly coat the steak tips. Let sit while you prepare the vegetables.
- On one of the lined baking sheets, arrange the mushrooms and asparagus. Drizzle the garlic and herb basting oil and garlic salt over the vegetables and use tongs to gently toss and distribute the seasonings.
- Place the vegetables into the oven on the middle rack. and set the timer for 5 minutes.
- After 5 minutes, increase the oven temperature to high broil (~500 degrees Fahrenheit). Put the steak tips on the second lined baking sheet and place into the oven on the top rack. Broil for approximately 7-10 minutes, checking frequently for the juices to run clear on the pan. The tops of the steak tips should be golden brown.
- While the steak and vegetables cook, heat the 2 tablespoons salted butter and 1 teaspoon of the garlic and herb basting oil in a small pan over medium heat. Pour in the gluten-free breadcrumbs and cook, stirring frequently until the breadcrumbs are toasted, about 3-4 minutes. Remove from heat and stir in the lemon zest.
- Remove the steak and veggies from the oven. Sprinkle the lemony garlic breadcrumbs over the veggies before serving.