Steak Sheet Pan Supper
- Level: Easy
- Yield: 2 servings
- Total: 20 min
- Active: 20 min
Ingredients
2 red bell peppers, cut into thick rounds
2 yellow bell peppers, cut into thick rounds
1 large yellow onion, cut into thick rounds (large rings only)
2 cups whole cherry tomatoes
Two 12-ounce boneless rib-eye steaks, about 1 1/2 inches thick
4 teaspoons Montreal steak seasoning
4 tablespoon olive oil
4 tablespoons salted butter
1 loaf crusty, artisan-style French bread, for serving
Directions
- Position an oven rack on the highest level in the oven. Preheat the broiler on high.
- Arrange the peppers on a sheet pan in a single layer. Do the same with the onions and cherry tomatoes. This will create a bed of vegetables for the steaks to sit on.
- Lay the steaks directly on the vegetables with an inch or two between the steaks so they aren't touching. Season the top of each steak with 1 teaspoon Montreal steak seasoning. Drizzle the top of each steak with 1 tablespoon olive oil. Top each steak with 1 tablespoon butter.
- Broil until the tops of the steaks are nicely browned, about 5 minutes. Remove the pan from the oven and use a set of tongs to flip the steaks over. Sprinkle the other side of each steak with 1 teaspoon Montreal steak seasoning. Drizzle each steak with 1 tablespoon olive oil and top each with 1 tablespoon butter. Slide the pan back into the oven and broil the other side for 3 minutes.
- Plate each steak with half of the veggies from the pan. Serve with a chunk of crusty French bread.