AuthorMike EgrieCategory, DifficultyIntermediate
Greek Sheet-Pan New York Strip Steak with Roasted Tomatoes, Artichokes & Fingerlings
Yields4 Servings
Prep Time20 minsCook Time35 minsTotal Time55 mins
 2 garlic cloves, minced
 ¼ cup plain nonfat greek yogurt
 1 tbsp olive oil
 2 tsp olive oil
 1 tbsp fresh lemon juice
 1 tbsp honey
 1 tbsp red wine vinegar
 2 tsp chopped fresh oregano
 1 ¼ lbs new york strip steak
 1 lb yellow fingerling potatoes, halved lengthwise
 1 pt grape tomatoes
 ½ cup drained quartered artichoke hearts in water
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

Ingredients

 2 garlic cloves, minced
 ¼ cup plain nonfat greek yogurt
 1 tbsp olive oil
 2 tsp olive oil
 1 tbsp fresh lemon juice
 1 tbsp honey
 1 tbsp red wine vinegar
 2 tsp chopped fresh oregano
 1 ¼ lbs new york strip steak
 1 lb yellow fingerling potatoes, halved lengthwise
 1 pt grape tomatoes
 ½ cup 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

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