Sheet Pan Steak with Broccoli & Radishes
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, tender broccoli, and tangy radishes, it is a meal you will quickly put on your recipe rotation!
Equipment
Ingredients
- 2 lbs flat iron steak can use flank steak, ribeye, or strip steaks
- 1/4 cup + 3 tbsp Avocado or olive oil
- 1/4 cup aged balsamic vinegar
- 1/4 cup Low sodium Tamari can sub coconut aminos
- 2 tbsp Italian seasoning blend
- 1 tsp organic garlic powder
- 1 tsp pink salt + more for seasoning the veggies
- 1/2 tsp cracked black pepper + more for seasoning the veggies
- 2 bunches radishes halved
- 2 tbsp fresh rosemary minced
- 1 large head of broccoli cut into florets
- 3 cloves garlic minced
Instructions
- Preheat oven to 450°. Line a large rimmed baking sheet with foil.
- Place the steak in a large zipper-top bag with 1/4 cup oil, balsamic vinegar, 4 cloves of the 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 the remaining 2 tablespoons of oil 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.
Disclaimer
Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Recipes may contain errors, so please use your common sense when following them. 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.
Nutrition
Calories: 714kcalCarbohydrates: 16gProtein: 49gFat: 50gSaturated Fat: 12gPolyunsaturated Fat: 5gMonounsaturated Fat: 28gTrans Fat: 1gCholesterol: 150mgSodium: 1388mgPotassium: 1341mgFiber: 5gSugar: 6gVitamin A: 980IUVitamin C: 140mgCalcium: 110mgIron: 7mg
Tried this recipe?Let us know how it was!