Skirt Steak with Peppers, Asparagus & Wilted Spinach
From The Kitchen · Sheet Pan Suppers · one pan, hands-off
Peppers and onion roast down sweet, then the steak, asparagus and tomatoes go in for a quick blast, and a handful of spinach wilts in the corner at the very end. Sliced thin and showered with Parmigiano, it eats like far more work than it is.
- Protein
- Skirt steak
- Vegetables
- Peppers, onion, asparagus, tomatoes, spinach
- Seasoning
- Garlic, Parmigiano, olive oil
- Oven
- 425°F, or a quick broil
Scaled from the original recipe — sizing up or down is proportional, so taste and adjust the salt, acid & spice.
Ingredients
- 1 1/2 lb skirt steak
- 2 bell peppers, cut into strips
- 1 red onion, cut into wedges
- 1 bunch asparagus, trimmed
- 1 cup cherry tomatoes
- 2 cups baby spinach
- 3 tbsp olive oil
- 3 garlic cloves, minced
- Salt and pepper
- Parmigiano-Reggiano, to finish
- Extra-virgin olive oil, to drizzle
I keep a generous hand with the olive oil — especially on the vegetables, where it helps them roast up golden rather than steam. The amounts here are a starting point; pour to your taste.
Method
- Heat the oven to 425°F and line a sheet pan with parchment.
- Toss the peppers and onion with 1 tbsp olive oil, salt and pepper. Roast 20 minutes.
- Pat the steak dry and rub with 1 tbsp oil, the garlic, salt and pepper.
- Push the vegetables aside. Add the steak, plus the asparagus and tomatoes tossed in the last of the oil. Roast 8–10 minutes for medium-rare (or broil 3–4 minutes to finish the top).
- Pile the spinach into a corner for the last 2–3 minutes, just to wilt.
- Rest the steak 5 minutes, then slice thin against the grain. Shave Parmigiano over the top and drizzle with extra-virgin olive oil.
Gina’s tip
Slice skirt steak thin and against the grain — it’s a long-fibered cut, and cutting across those fibers is the difference between tender and chewy.
Cook once, eat twice
This keeps and reheats beautifully — make a pan tonight and tomorrow’s lunch is handled. Warm a scoop of brown rice, farro or quinoa in the center of the pan to stretch it into a fuller meal.
Steak on a weeknight isn’t extravagant — it’s protein that keeps you strong. Slice it thin and make it stretch.
One pan, one dinner, almost no dishes. Enjoy your evening.
— Gina