2poundstop sirloin steak, patted dry with paper towel(see note)
1 ½poundsbaby potatoes, washed and cut in half if large
½cupshredded Parmesan cheese, divided
1teaspoonkosher salt, divided
½teaspooncoarse ground black pepper, divided
1tablespoonfresh thyme, roughly chopped
Take steaks out of the fridge so they come to room temperature slightly. Heat oven to 375°F. Place oven rack in the middle of the oven.
Toss the baby potatoes on a sheet pan with 1 tablespoon olive oil, 1 teaspoon minced garlic, ½ teaspoon salt, and 1/4 teaspoon black pepper. Arrange in a single layer and roast in the oven for 15-20 minutes, or until tender.
Meanwhile, mix together 1 teaspoon garlic, 1 tablespoon olive oil, ¼ cup Parmesan cheese, 1/2 teaspoon salt, 1/4 teaspoon pepper, thyme, and rosemary in a small bowl.
Once the potatoes are tender and starting to brown, remove the sheet pan from the oven and turn the oven to broil (high). Move the potatoes to one quarter of the pan. Fill the remaining quadrants with the steak, asparagus, and tomatoes.
Spread half of the garlic-Parmesan mixture onto the top of the steak. Drizzle remaining tablespoon of olive oil over the asparagus and tomatoes. Sprinkle remaining 1/4 cup of Parmesan cheese over vegetables and potatoes.
Place back into the oven and broil for 4 minutes. Flip the steak over and give the sheet pan a shake to flip the vegetables. If the vegetables are browning too quickly, cover with aluminum foil to prevent burning. Top steak with the remaining garlic-Parmesan mixture and return to the oven for an additional 4-6 minutes, or until cooked to desired doneness (see notes).
Any grilling steak, like tri tip, flank steak, or NY strip steak can be used instead of sirloin. Top sirloin is usually about 1 1/2 -inches thick.
Cooking time will vary depending on the thickness of the steak. The best way to cook your steak to perfection is to use an instant read meat thermometer. Insert the thermometer into the thickest part of the steak. For rare steak cook to 120°F, medium rare is 130°F, medium is 140°F, medium-well 150°F, and for well-done steak, at least 160°F.
Nutrition information is based on 4 servings, 8 oz. steak per person.
Broccoli, green beans, Brussels sprouts, sugar snap peas may be substituted for the asparagus. Carrots, sweet potatoes, or onions can be roasted with the potatoes.