Sheet-Pan Steak FritesdownloadEmail This Post

Sheet-Pan Steak Frites

Prep: 10 minutes
Roast: 20 minutes • Serves: 4

2tablespoons minced shallot
2teaspoons chopped fresh thyme
1/2teaspoon salt
1/8teaspoon ground black pepper
1(1-inch-thick) beef top round steak (about 1-1/4 pounds)
1bag (5 ounces) baby spinach
1/2(22-ounce) bag frozen oven red potatoes (about 3 cups)

1. Preheat oven to 425°. In small bowl, stir shallot, thyme, salt and pepper; rub on both sides of steak.

2. Place steak in center of rimmed baking pan; arrange potatoes around steak. Roast steak and potatoes 15 minutes or until internal temperature of steak reaches 140° for medium-rare, turning steak once. Transfer steak to cutting board; loosely tent with aluminum foil. (Internal temperature will rise 5 to 10° upon standing.)

3. Toss spinach with potatoes on pan; roast 5 minutes or until potatoes are tender. Makes about 4 cups.

4. Slice steak; serve with potatoes and spinach.

Approximate nutritional values per serving:
291 Calories, 8g Fat (2g Saturated), 82mg Cholesterol,
629mg Sodium, 19g Carbohydrates, 3g Fiber, 36g Protein

Chef Tip:
Substitute 3/4 teaspoon dried thyme for fresh thyme.