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Greek Sheet-Pan New York Strip Steak with Roasted Tomatoes, Artichokes & Fingerlings

Greek Sheet-Pan New York Strip Steak with Roasted Tomatoes, Artichokes & Fingerlings

Prep time: 20 minutes plus marinating and standing
Roast/Broil: 35 minutes
Serves: 4


  • 2 garlic cloves, minced
  • ¼cup plain nonfat Greek yogurt
  • 1 tablespoon plus 2 teaspoons olive oil, divided
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon honey
  • 1 tablespoon red wine vinegar
  • 2 teaspoons chopped fresh oregano
  • 1¼pounds New York strip steak
  • 1 pound yellow fingerling potatoes, halved lengthwise
  • 1 pint grape tomatoes
  • ½cup drained quartered artichoke hearts in water

Directions:

  1. In small bowl, whisk garlic, yogurt, 1 tablespoon oil, lemon juice, honey, vinegar, oregano and ¼ teaspoon each salt and pepper. Place steak in large zip-top plastic bag; pour garlic mixture over steak. Seal bag, pressing out excess air; refrigerate at least 1 hour or up to 8 hours.
  2. Preheat oven to 400°; spray rimmed baking pan with cooking spray. In large bowl, toss potatoes, 1 teaspoon oil and ¼ teaspoon salt; spread in single layer on prepared pan and roast 15 minutes.
  3. In medium bowl, toss tomatoes, artichoke hearts, remaining 1 teaspoon oil and ¼ teaspoon salt. Push potatoes to 1 side of pan; place vegetables on opposite side and roast 5 minutes.
  4. Remove steak from marinade; discard marinade. Push potatoes and vegetables to 1 side of pan; place steaks on opposite side and roast 12 minutes. Turn broiler to high. Broil steak, potatoes and vegetables 3 minutes or until internal temperature of steak reaches 145° for medium-rare or to desired doneness, turning steak and stirring vegetables once. Transfer steak to cutting board; tent with foil and let stand 5 minutes.
  5. Slice steak against the grain; serve with potatoes and vegetables. Makes about 5 cups potatoes and vegetables

Per serving (1 steak, 1¼ cups potatoes and vegetables): 439 Calories, 22g Fat (7g Saturated), 92mg Cholesterol, 594mg Sodium, 27g Carbohydrates, 4g Fiber, 4g Sugars, 2g Added Sugar, 35g Protein

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