This low carb/keto-friendly Sheet Pan Steak with Broccoli and Radishes recipe is a delicious way to cook up an easy meal for the family. With its juicy beef and tangy radishes, it is a meal you will quickly be putting on the regular recipe rotation! PS you won’t miss the carbs!!
Hi gang and happy Sunday!
Can you believe it is September already 😲
Like holy hell! Where has this year gone?
I feel like we were just getting geared up for summer and then I blinked and it was gone.
We have been spending our time with the family giving the grills a major workout.
Hubs built a new fire pit, so weekends are full of good vibes sitting by the fire listening to music and sharing good times.
It has been heavenly really.
But, with September rolling in, it is time to think about busy nights with the kids’ school, activities, homework, etc, and the need to get a delicious meal on the table without a lot of muss and fuss.
I always go to one-pot/one-pan meals for that and that means a good ol’ sheet pan dinner, my friends!
It is crazy how the flavor of radish changes when you cook them.
In the stew, they get super mild.
When you roast them they lose that sharp bite they have when they are raw. They even gain a little bit of sweetness.
Everyone in the family that was not a radish fan, minus Mini-Me, loves them in this dish. So I think that really says it all right?
Mini-Me still made the 😖 face.
With the broccoli, I will say that I like mine with a bit of crunch left.
So, if you prefer yours a bit more done, add them during the last 10 minutes of the radish cook time, then add the steak as the recipe calls for and continue to cook.
The Mr and I differ on that so he wanted me to throw that out to you in case anyone else isn’t on team crunchy broccoli.
As for the steak, first I highly suggest you buy Certified Angus Beef® brand. Their beef miles above any other in tenderness and juiciness. I have done taste tests here at home with the family and they all picked the CAB beef every single time.
The reason behind that?
Certified Angus Beef® brand is more selective than USDA Choice and Prime.
They have 10 exact standards that each cut must meet. Which means that you can be assured that your Certified Angus Beef® brand beef will be tender, juicy, and flavorful.
Certified Angus Beef ® brand’s standards are so high that only 1 in 4 Angus cattle makes the cut. Their ranchers don’t just raise “Angus” beef, they raise the best Angus beef out there!
If your store doesn’t have the flat iron steak you can substitute flank steak (note that the cooking time may vary to keep an eye on the internal temperature).
To find out what store and restaurants in your area carry Certified Angus Beef® brand beef check this link.
prep time: 1 hourcook time: 45 Mtotal time: 1 H & 45 M
This Sheet Pan Steak with Broccoli and Radishes recipe is a delicious way to cook up an easy low carb meal for the family. With its juicy beef and tangy radishes, it is a meal you will quickly people on the regular recipe rotation! PS you won’t miss the carbs!!
Preheat oven to 450°. Line a large rimmed baking sheet with foil.
Place the steak in a large zipper-top bag with the 1/4 cup olive oil, balsamic vinegar, 4 cloves of garlic, salt, and pepper. Turn to coat and let marinate at least 1 hour up to 8 hours (no more than 8 hours or the meat will start to break down).
Scatter the radishes and rosemary on the baking sheet and drizzle with 1 tablespoon of olive oil, and season with salt and pepper. Toss gently with tongs to coat and spread them out evenly.
Roast the radish mixture until they begin to brown around the edges, about 30 minutes, tossing once have way through.
Meanwhile, combine remaining 2 tablespoons olive oil, broccoli, and remaining garlic in a bowl; season with salt and pepper and toss to coat. Place on the baking sheet along with the radishes.
Place an ovenproof wire rack over the broccoli and radishes. Remove the steak from the zip-top bag and shake off the excess marinade. Lay the steak on the rack.
Return the baking sheet to the oven and roast until an instant-read thermometer inserted horizontally into center of meat registers 125 degrees F (for medium-rare), about 10 to 20 minutes, depending on the thickness of the meat.
Remove from the oven and tent the meat, letting it rest for 5 to 10 minutes before slicing.
Sat. Fat (grams)
Nutritional information is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs will not be included as it has a glycemic index of 0 (meaning it does not spike blood sugar) and it’s not metabolized. Net carbs are the total carbs minus fiber.
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Welcome! It is so nice to meet you. My name is Bobbi. I am the Mom of 2 great kids, and Nana to a beautiful baby girl Kylee, and a handsome little devil named Torin. I share my life and home with my awesome partner Kevin, and 2 furbabies….