Sheet Pan Sesame Soy Steak and Veggies is a 30 minute dinner that’s well-balanced and great for prepped lunches throughout the week!
Can we talk about the co-op again today? Is that okay with you guys? I haven’t checked in for awhile to tell you how it’s going, so I thought it time. And, Kevin and I have had some really interesting discussions about food and sustainability and where we choose to shop recently, so I thought I’d flesh some of it out here. My natural instinct is to be the frugal one, always finding the best deal even if it comes at a cost – like buying non-organic produce or clothing that was manufactured unethically. Kev’s instinct most of the time is much better. He’s much more thoughtful of the big picture and what we can do to help our system in the long-term. So, that means shopping at the co-op when we can and buying things that have been ethically made. We’re nowhere near figuring this all out, but for now, we’ve made some changes to the ways we consume and one of those is buying our food from the co-op when we can.
One compromise that we had to make for now is that we can’t always shop at the co-op for everything or every week. We have a set monthly budget for groceries that I try my hardest to stay in, so if I see myself overspending and just don’t have the money to buy the week’s groceries at Wheatsville, I’ll make the exception and go to our local HEB. We’ve also decided that because hosting people is so important to us, but we can’t afford to buy from our co-op every time we have a party, that we’ll make an exception for those times. We would much rather have people in our home on a weekly basis than not being able to have people over more than once a month because we’ve set a standard for ourselves to only shop for food at the co-op.
If I have a simple meal plan for the week of mainly veggies, starches, and a little meat, the price at the co-op is actually not much different than HEB. It’s when I’m making special dishes or desserts or have to buy an ingredient that’s much more expensive at the co-op than the grocery store. For example, cream cheese. It’s almost $4 per 8oz at the co-op and only 79 cents at HEB. That’s an ethical dilemma for me in a couple of different ways, but I just wanted to provide it as an example of an ingredient that sometimes causes me to run to HEB rather than picking it up at the co-op.
Now, let’s talk steak, shall we? We hardly ever eat beef at our house, so this sheet pan steak was quite a treat for both of us! I haven’t cooked a lot of beef before, so it took me a few tries before learning how I liked my marinade and how long to bake the steak on such a high heat.
It’s such a simple recipe with only a few ingredients that you can get on the table for dinner in less than 30 minutes! Or, if you’re someone who likes to prep all your lunches at the beginning of the week, this recipe would be a great one to add to your list. I served the steak and veggies with some brown rice cooked in beef broth and it made the perfect weeknight dinner! If you load up your tray with veggies, I think you could get 4 meals out of the recipe, especially if you’re just eating it for lunch. If it’s a dinner recipe, it will most likely serve just 2.
This is actually going to be one of the last non-pressure cooker recipes I’ll be posting because come January 1, my focus is shifting to provide you with some yummy vegetarian recipes you can make in your pressure cookers! Also, if you just got your instant pot and are still scared to take it out of the box, check out my guide to conquering that thing! You can do it! Adios friends!Print
- Preheat oven to 450 degrees.
- In a large bowl whisk together soy sauce, 1 tablespoon of olive oil, and sesame oil. Place steak in marinade and let sit.
- Toss veggies with 1 tablespoon of olive oil and then sprinkle with salt and pepper to taste.
- Lay veggies on large baking sheet, spread out into a single layer.
- Roast for 10 minutes then remove from oven.
- Move veggies to the sides and place marinated steak in middle of baking sheet. Sprinkle with salt and pepper then bake for 10-15 minutes, depending on how you like your steak cooked.
- Prep Time: 10 mins
- Cook Time: 20 mins