I’m in love with this steak and potato recipe. As always, it was just stuff that I already had in my kitchen that would go back if I didn’t cook it. This serves 2 for dinner (with leftovers) or can be a meal prep recipe for lunch.
1 16-ish oz chuck steak, cut into bite sized squares
1/3 bag sliced carrots
1 zucchini, chopped into quarters
6 red potatoes chopped into little triangles
2 tablespoons olive oil
Morton’s Nature’s Seasons
Preheat oven to 425. Prep baking sheet with aluminum foil. Place carrots on baking sheet and put in the oven while you’re preparing the other ingredients. Season the steak with Nature’s Seasons. Once all other ingredients are cut and chopped, pull the carrots out of the oven. Place on the baking sheet, drizzle with olive oil, and salt and pepper the veggies to taste. Put in the oven again for 25 minutes or until steak is cooked to your preferred level of done. Remove and eat!