The following recipe was created in collaboration with Lauren Schulte. To see more of her bites and meals, visit her Instagram @TheBiteSizePantry.
Do you ever find yourself rummaging through your pantry unsure of what to make for dinner? I definitely do! I found mini fingerling potatoes in my pantry the other day and felt inspired to make a meal around them. These little potatoes are so convenient because they cook quickly and crisp nicely when roasted in the oven. They also hold flavors really well when dressed with olive oil and a healthy dose of fresh herbs and cheese.
My next task was deciding on a protein. These parmesan herb-crusted potatoes pair perfectly with a nice cut of Heinen’s CARE Certified beef!
Why am I recommending Heinen’s CARE Certified meat, you ask? It’s simple! The CARE program, created by Heinen’s partner Where Food Comes From, results in beef, pork and chicken with better taste and texture by verifying that the animals are handled sustainably and humanely. Together, Heinen’s and Where Food Comes From work with trusted family farmers and ranchers to produce the absolute best quality meat for customers like you and me!
I find that top round steaks are perfect for a sheet pan meal such as this. They hold their juices well and become very tender when roasted in the oven. Simply add the steaks and potatoes to your foil-lined sheet pan, pop it in the oven and you’re done!
If you’re new to simple sheet pan meals, you’re going to love how quickly this comes together. If you want to get the full benefits of a sheet pan meal, try grazing right off the pan like we do. Just place the pan on the table with utensils and napkins and dig in!
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For the Steak and Potatoes
- 2 lbs. Heinen’s CARE Certified top round steak
- 3 lbs. fingerling potatoes, sliced in half long ways
- 1 lb. Brussels sprouts, ends trimmed
- 3 garlic cloves, minced and divided
- 1 cup shredded parmesan cheese, divided
- 3 Tbsp. olive oil
- 1 tsp. salt, divided
- 1/2 tsp. black pepper
- Roughly chopped fresh parsley, for garnish
For the Rosemary Basil Seasoning Salt
- 8-10 fresh basil leaves
- 5 fresh rosemary sprigs, leaves removed from stems
- 1/3 cup coarse sea salt
- Preheat the oven to 375℉. Prep a large baking sheet with a rack by lining the rack with foil as well as the sheet pan below to catch any drippings.
- Slice the fingerling potatoes in half long ways. Place the potatoes on the baking sheet and toss with 1 Tbsp. of olive oil, 1/3 of the minced garlic and salt and pepper. Arrange the potatoes cut-side-down.
- Bake the potatoes for 15-20 minutes, flipping half way through, or until tender and lightly browned on both sides.
- While potatoes are baking, combine the rosemary, basil and salt in a food processor. Blend on high until fine granules form.
- Rub the steaks on both sides with 1 Tbsp. of olive oil, the rosemary basil seasoning salt, the rest of the minced garlic and 1/3 cup of the parmesan cheese.
- Remove the pan from oven and set to broil. Move the potatoes to one side of the baking sheet. Place the Brussels sprouts on the other side of the sheet pan, leaving room for the steaks. Toss the Brussels sprouts with 1 tsp. of oil.
- Place the steaks on the sheet pan between the potatoes and Brussels sprouts. Return the pan to the oven and broil for 8-10 minutes, flipping the steaks halfway through the cook time. If the potatoes are browning too quickly, lay a piece of foil over top of the potatoes and secure lightly around the sides of the sheet pan.
- With a few minutes left in the cook time, pull out the sheet pan and, using the back of a spoon, smash the Brussels sprouts. Top with parmesan cheese. Return the sheet pan back to the oven for the remaining cook time.
- Remove the sheet pan from the oven when the steak is cooked to your liking. Sprinkle remaining ¼ cup of shredded cheese over the potatoes.
- Let the steak rest for 5-10 minutes on top of the warm oven. Garnish with chopped parsley, slice and enjoy!