Baked Steak with Herb Butter and Veggies

This is one of those effortless meals where everything - and I mean everything - is cooked on a single baking sheet. The veggies are first par-roasted for 7 minutes to get a nice head start, and then the steaks are added to broil to your desired doneness. Serve this straight from the sheet pan to save on dishes.

Herb Butter:
4 Tbsp. butter, at room temperature
1 Tbsp. fresh basil, chopped
1 Tbsp. fresh thyme, chopped
1 Tbsp. fresh rosemary, chopped
sea salt
black pepper, freshly ground

Steak and Vegetables:
1 lb asparagus, trimmed
1 lb baby carrots, peeled, trimmed, and cut in half lengthwise
2 cups cherry tomatoes
2 Tbsp. extra-virgin olive oil
3 cloves garlic, minced
1 tsp. dried thyme
sea salt
black pepper, freshly ground
2 lbs top sirloin steak, 1” thick, patted dry (you can also use hangar, flank, or New York strip steak)

Preheat the oven to broil. Lightly oil a baking sheet, or coat it with nonstick spray.

Make the Fresh Herb Butter:
Mix together the butter, basil, thyme, and rosemary in a small bowl until the herbs are evenly incorporated; season with salt and pepper to taste. Set aside.

Prepare the Steak and Veggies:
Spread out the asparagus, carrots, and tomatoes in a single layer on the prepared baking sheet. Add the olive oil, garlic, and thyme; season with salt and pepper to taste. Gently toss to combine.

Broil the mixed veggies 6“ from the heat source for about 7 minutes, until the carrots are slightly tender.

Remove the baking sheet from the oven. Season the steaks with salt and pepper to taste, and add them to the baking sheet in a single layer.

Return to the oven, and broil until browned and charred at the edges, about 2 minutes per side for medium-rare, or until desired doneness.

Serve immediately with the fresh herb butter.

Makes 4 servings.