Super Fast Broiled Steak, Pepper and Potato Dinner

An easy sheet pan dinner for a busy weeknight with protein, starch and veg all in one. Couple hacks invovled, too.

This is a great weekday meal for busy nights but when you crave a hearty steak and want a complete, balanced meal with protein, veg and a starch. It’s also very kid-friendly.

Adapted from The Twenty Minute One-Dish Gourmet by my mom, Karen A. Levin

It might sound a little unusual to coat steaks and peppers with salad dressing per my mom’s idea, but it actually adds a nice flavor and some moisture to prevent everything from drying out from the high heat of the broiler. And then you have this flavorful sheen afterward.

This recipe does use frozen potato wedges to save on time, but if you want to roast potatoes from scratch, just cut a couple russet potato into wedges, coat with olive oil, salt and pepper and let them roast at 375°F first for about 15 minutes until almost tender. Then remove from the oven, turn on the broiler, add the steak and peppers to the sheet tray and pop it all back in the oven.

You can also grill the steaks outside if you prefer. Grill steak and peppers over direct heat (roast the potatoes separately in the oven or toaster oven per the directions above, but until completely tender, about 20 minutes).

If you want to serve this with some warmed dinner rolls you can wrap the rolls in foil and toss them onto the broiler rack for a minute after taking the sheet pan out to warm up