Serves 10
50 min
Cajun-Style Steak and Vegetable Sheet Pan Supper
Recipe GLPR09511133dc99ea
A bold and flavorful sheet pan meal featuring perfectly seared New York strip steaks paired with roasted potatoes, bell peppers, broccoli, and caramelized onions. The steaks are finished with a garlic-butter topping and everything is seasoned with warming Cajun spices for a restaurant-quality dinner that comes together on one pan.
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Ingredients
2 (12-ounce) New York strip steaks, 1 to 1¼ inches thick
1 pound small red potatoes (about 2 inches in diameter), halved
1 small onion, cut into 8 wedges
1 medium red bell pepper, cored, seeded, and sliced 1 inch thick
2 cups broccoli florets
2 tablespoons olive oil, plus more for brushing on the steaks
2¼ teaspoons kosher salt, divided
1½ teaspoons Cajun Creole seasoning blend, divided
4 tablespoons unsalted butter, at room temperature
2 cloves garlic, minced
Directions
Preheat your oven to 425°F. Line a large sheet pan with aluminum foil or parchment paper for easy cleanup.
In a small bowl, combine the room-temperature butter with the minced garlic and set aside.
Pat the New York strip steaks dry with paper towels. Lightly brush both sides with olive oil and season each steak with ¾ teaspoon of the Cajun Creole seasoning blend and half of the kosher salt (about 1⅛ teaspoons total).
On the prepared sheet pan, arrange the halved red potatoes and onion wedges. Drizzle with 2 tablespoons olive oil and sprinkle with ½ teaspoon of the kosher salt and ½ teaspoon of the Cajun seasoning. Toss to combine and spread in a single layer, leaving space in the center for the steaks.
Place the sheet pan in the preheated oven and roast for 12 minutes until the potatoes begin to soften slightly.
Remove the sheet pan from the oven. Push the potatoes and onions to the sides, and place the seasoned steaks in the center of the pan.
Add the bell pepper slices and broccoli florets around the steaks. Sprinkle the vegetables with the remaining ½ teaspoon kosher salt and ¼ teaspoon Cajun seasoning. Toss gently to combine.
Return the sheet pan to the oven and roast for 12 to 15 minutes, or until the steaks reach an internal temperature of 145°F for medium-rare. The vegetables should be tender-crisp.
Remove the sheet pan from the oven. Immediately place a portion of the garlic butter on top of each warm steak and let it melt over the meat.
Serve immediately while everything is hot, dividing the steaks, vegetables, and pan juices among plates.
