Wednesday, January 03, 2024

10-Minutes Sheet-Pan Steak with Lemon Zucchini

I’ve adapted this 10-minutes sheet pan steak and zucchini recipe, and it was awesome! I will definitely have to make this again. I’d also consider serving the zucchinis in a raw salad with lemon and parmesan. I used 2 tablespoon of oil on the steak and 2 tablespoons with the zucchini slices.

1 ½ lb. (650g) sirloin steak, sliced against the grain
2-3 medium zucchinis, sliced in half moons
¼ tsp. crushed red pepper flakes (optional)
salt and fresh cracked black pepper, to taste
½ cup low-sodium soy sauce (or coconut amino if you’re strictly paleo)
1 tsp. garlic powder
2 Tbsp. Sriracha sauce (or any hot chili sauce you like; I used much less)
juice of ½ lemon
1 tsp. fresh oregano
¼ cup olive oil
¼ cup chopped parsley, for garnish

Combine soy sauce, garlic powder, olive oil, and hot sauce in a shallow plate to make the marinade. Add the steak strips into the marinade and allow to marinate in the refrigerator for 30 minutes to one hour.

Arrange zucchini slices in a shallow plate and sprinkle with salt, pepper, and fresh oregano, and drizzle with lemon juice and olive oil. Toss to combine and marinate in the fridge.

In the meantime, preheat your oven to 500 °F on grill or broiler mode. Line a baking sheet with parchment paper. (I set my rack at the second highest setting.)

Spread drained marinated steak strips and zucchini slices on the prepared baking sheet and season with salt and pepper. Bake in the oven for about 5-10 minutes, until zucchini is crisp-tender and steak is cooked through. (I did 10 minutes for the steak and 5 minutes for the zucchini.)

In the meantime, you can cook the remaining marinade in a small saucepan, to drizzle over after cooking.

Remove steak and zucchini from the oven and drizzle with cooked marinade over top and sprinkle with fresh chopped parsley and red chili pepper flakes. Serve the sheet pan steak and lemon zucchini immediately. Enjoy!

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