Sheet-Pan Bleu Cheese Flank Steak with Garlic-Chile-Roasted Vegetables

Adapted from Eating Well's Sheet-Pan Steak and Potatoes

Ingredients
2 large white sweet potatoes, cut in 3/4" chunks
1 bunch asparagus, chopped
8 oz. mushrooms, quartered
1/4 large red onion, slivered
4 cloves garlic, minced
2 T. extra-virgin olive oil
1/2 T. fresh rosemary, minced
1 serrano, minced
¾ t. salt, divided
¾ t. ground pepper, divided
1 lbs. flank steak
sprinkle chipotle powder
3 T. crumbled blue cheese

Directions
Preheat oven to 425°F.  Toss sweet potatoes with 1 T. oil, rosemary, and ¼ t. each salt and pepper in a large bowl.  Spread evenly on a rimmed baking sheet.  Roast for 15 minutes.  Toss remaining vegetables with the remaining 1 T. oil and ¼ t. each salt and pepper in the bowl.  Stir into the potatoes on the baking sheet.  Sprinkle steak with the remaining ¼ t. each salt and pepper.  Place on top of the vegetables.  Roast until the steak is cooked and the vegetables are tender, 10 to 15 minutes more, topping the steak with the cheese for the last few minutes.  Transfer the steak to a cutting board and let rest 5 minutes.

Nutrition Facts

Servings 4.0
Amount Per Serving
calories 350
% Daily Value *
Total Fat 14 g	21 %
Saturated Fat 4 g	20 %
Monounsaturated Fat 5 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 59 mg	20 %
Sodium 658 mg	27 %
Potassium 536 mg	15 %
Total Carbohydrate 27 g	9 %
Dietary Fiber 6 g	22 %
Sugars 8 g
Protein 30 g	60 %
Vitamin A	290 %
Vitamin C	17 %
Calcium	8 %
Iron	25 %