One-Pan Steak with Beets and Crispy Kale
Print Recipe
It's easy to get lazy on weeknights, especially when the mere thought of cooking an entire dinner is exhausting. That's where one-pan steak with beets and crispy kale comes in. Just assemble the ingredients on a single baking sheet and pop it in the oven. Because a no fuss, no mess dinner is exactly what you need right now.
Ingredients
Four 8- to 10-ounce beef tenderloin steaks
1 bunch kale, torn into bite-size pieces
1 bunch beets, peeled and thinly sliced
3½ tablespoons extra-virgin olive oil, divided
Salt and freshly ground black pepper, to taste
¼ teaspoon dried Italian herb seasoning
Directions
1. Bring the steaks to room temperature for 15 to 20 minutes.
2. In a large bowl, toss the kale and beets with 3 tablespoons of the olive oil; season with salt and pepper.
3. Arrange the beets and kale on a greased baking sheet. Brush the steaks on each side with ½ teaspoon olive oil. Season each side with salt, pepper and Italian seasoning. Arrange the steaks directly on the baking sheet (not on top of any vegetables).
4. Position the top oven rack in the middle of the oven and then preheat the broiler on low. Place the baking sheet in the oven and broil for 2 to 3 minutes, then remove the sheet from the oven.
5. Flip each steak over and cook for 2 to 3 minutes more (the steaks will be medium rare, the beets will be tender and the kale will be crisp).
6. Remove the baking sheet from the oven and allow the steaks to rest 5 minutes before serving. To serve, divide the steaks and vegetables evenly among four plates.
790 calories
57g fat
16g carbs
53g protein
9g sugars
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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.