Fast, Flavor-Packed, and Perfect for Busy Weeknights
This one-pan steak and roasted veggie dinner brings the ease and satisfaction we all crave on busy nights. Juicy flank steak marinates in a bold lemon–garlic blend while chickpeas, tomatoes, cucumber, and onion roast until caramelized and golden. Everything cooks on a single sheet pan, making cleanup effortless and the flavors beautifully layered. Serve it warm over crisp romaine with feta, herbs, and the pan juices for a bright, Mediterranean-inspired dinner that feels both nourishing and comforting. It’s simple, colorful, and impressive enough for guests — yet easy enough for any weeknight.
PrintOne-Pan Steak & Roasted Veggie Dinner
One-pan lemon–garlic steak roasted with chickpeas and vegetables, served over romaine with feta.
Ingredients
2 lb flank steak
6 tbsp olive oil
1/4 cup lemon juice
2 tbsp Worcestershire sauce
4 garlic cloves, minced
2 tsp oregano
1 tsp salt
1/4 tsp pepper
1 can chickpeas
1.5 cups cherry tomatoes
1 cucumber, chopped
1 red onion, chopped
8 cups romaine
1 cup feta
1/4 cup parsley
Instructions
1. Marinate steak 2 hours.
2. Preheat oven to 450°F.
3. Toss chickpeas and veggies with reserved marinade.
4. Roast 15–20 minutes.
5. Broil steak 3–5 minutes per side on top of veggies.
6. Rest 10 minutes, slice thinly.
7. Serve over romaine with feta and parsley.
Notes
Marinate overnight for richer flavor.
Serve leftovers in wraps or salads.
Add olives or peppers for extra Mediterranean flavor.
Preparation Time
Preparation: 20 minutes
Cooking: 25 minutes
Additional Time: 2 hours
Total Time: 2 hours 45 minutes
Servings: 6 people
Ingredients
2 pounds flank steak
6 tbsp extra-virgin olive oil
¼ cup fresh lemon juice
2 tbsp Worcestershire sauce
4 garlic cloves, minced
2 tsp ground oregano
1 tsp kosher salt
¼ tsp black pepper
1 (15-ounce) can chickpeas, drained and rinsed
1½ cups cherry tomatoes, halved
1 English cucumber, chopped
1 red onion, chopped
8 cups chopped romaine lettuce
1 cup crumbled feta cheese
¼ cup chopped fresh parsley
Required Utensils
This recipe doesn’t require any fancy equipment — just a few basic utensils for easy, stress-free cooking.
Large resealable bag
Sharp knife
Cutting board
Measuring cups and spoons
Mixing bowl
Large baking sheet
Tongs
Aluminum foil
Preparation Steps (Beginner-Friendly)
- Place the flank steak in a large resealable bag. In a bowl, whisk olive oil, lemon juice, Worcestershire sauce, garlic, oregano, salt, and pepper.
- Reserve ½ cup marinade for the vegetables. Pour the remaining marinade over the steak in the bag. Seal and refrigerate for at least 2 hours.
- Preheat oven to 450°F (230°C). Line a baking sheet with foil and lightly spray with cooking spray.
- Toss chickpeas, tomatoes, cucumber, and red onion with the reserved marinade. Spread evenly on the prepared baking sheet.
- Roast on the center rack for 15–20 minutes until vegetables begin to brown. 🍅
- Remove the baking sheet and switch the oven to broil. Push vegetables toward the center of the pan.
- Remove steak from marinade and place directly on top of the vegetables. Broil 3–5 minutes per side until lightly charred and internal temperature reaches 125°F for rare or 135°F for medium-rare.
- Rest steak under foil for 10 minutes, then slice thinly across the grain. ✨
- Serve warm steak and vegetables over romaine. Top with feta and parsley and spoon over any pan juices. Enjoy!
Chef’s Tips
Marinate overnight for even deeper flavor.
Replace romaine with cooked grains like quinoa for a heartier bowl.
Add roasted peppers or olives for extra Mediterranean flair.
Leftover steak makes great wraps or salads the next day.
Nutrition Information
Serving: 1
Calories: 480 kcal
Protein: 38 g
Carbs: 22 g
Fat: 28 g
Fiber: 5 g
Sugar: 5 g
Note: Nutrition includes the full marinade; the amount consumed will vary. Consult a nutritionist for precise guidance.