Sheet Pans: Not Just for Taking Up Cabinet Space

Let’s talk sheet pans, which exist not just for your cookie needs, but also to bake your frozen Costco flautas (at least for my friend, Jess). Last week I cooked a pork tenderloin, potatoes, and green beans in 30 minutes on one sheet pan, and my husband – he of dishwashing duty – nearly wept with joy.

Tonight’s dinner was adapted from Cooking Light, and allowed me an entire 30 minutes to catch up on a true crime podcast that renders me equal parts riveted and terrified. Good times.

(London broil is fairly inexpensive, and I usually wait until it’s buy one, get one at the grocery store. I’ll throw one in the freezer, and use one in that week’s meal planning.)

Sheet Pan London Broil with Salsa Verde

(serves 2 – save the leftover meat for something fun like tacos or nachos, yeah?)

1 London Broil
1 t kosher salt, divided
3/4 t black pepper, divided
3 T extra virgin olive oil
1-2 broccoli heads, chopped into florets
2-3 medium potatoes, chopped
1 medium red onion, cut into wedges

Preheat sheet pan under broiler until hot – remove briefly to coat with 1 T olive oil. In a separate bowl, toss vegetables with 1-2 T of olive oil, and season lightly with a little kosher salt and pepper. Season meat with salt and pepper on both sides, add to pan, and broil for five minutes. Remove from broiler, add vegetables, and flip the meat. Broil to taste – I use a meat thermometer to ensure that my meat lands at around 135 degrees (medium rare). Remove meat from pan, and let rest, before cutting thinly against the grain. Cook the vegetables until the potatoes are soft, and the broccoli and onion have a slight char.

Serve together on a plate, topping the meat with salsa verde (see below).

For the salsa verde (Italian style):

3 T capers, drained
1/2 c packed fresh Italian parsley, finely chopped
1/3 c extra virgin olive oil
2 T shallot, minced
1 tsp dijon mustard
1 clove garlic, minced
1 T red wine vinegar
Salt and pepper to taste

Just mix it all together and let it sit while your meat rests. That’s it. In Italy, salsa verde is a common condiment (and often includes lemon juice and anchovy paste). I’m keeping it simple here, but this is hella versatile – spoon it over eggs, put it on roasted fish, etc. JUST DO IT.

(And wait ’til I get to schug as a versatile and fun addition to your food, folks.)

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