This Sheet Pan Rosemary Steak and Sweet Potatoes recipe combines perfectly marinated steak, golden sweet potato wedges, and roasted asparagus—all cooked on one pan for a simple, flavorful, and wholesome dinner!
1
Mix the red wine vinegar, Worcestershire sauce, garlic, paprika, rosemary, salt, and pepper in a bowl. Add olive oil if desired. Place the steak in a resealable bag or container, pour the marinade over it, and let it sit for 30 minutes while you prep the veggies.
2
Preheat your oven to 400°F. Toss the sweet potato wedges with olive oil or cooking spray, salt, and pepper. Spread them out on a parchment-lined baking sheet in a single layer. Roast for 20 minutes, or until golden and tender.
3
Remove the baking sheet from the oven. Push the sweet potatoes to one side and add the marinated steak and asparagus. Drizzle the asparagus with olive oil or spray and season with salt and pepper. Turn the oven to broil. Return the sheet pan to the oven and broil for 4–5 minutes per side for medium-rare steak. Adjust the cooking time to your preferred doneness. If the sweet potatoes start to brown too much, cover them lightly with foil.
4
Remove the pan from the oven and let the steak rest for 5 minutes before slicing. Slice the steak against the grain and serve with the sweet potatoes and asparagus.