Baked Beef Steak with Vegetables
This is a one-pan dinner where the vegetables do the heavy lifting: tender new potatoes, small mushrooms, shallots, and cherry tomatoes roast under beef slices until everything picks up color. A splash of pomegranate molasses in the last minutes adds a sweet-sour glaze that makes the whole tray taste brighter. Ideal for a weeknight when you want a full meal without standing at the stove.
- Prep time
- 20 min
- Cook time
- 40 min
- Total time
- 60 min
- Servings
- 4
- Difficulty
- Easy
Instructions
-
1
Boil the new potatoes in their skins in boiling water for 15 minutes, then drain.
-
2
Oil a flat baking tray. Arrange the mushrooms, tomatoes, shallots halved crosswise, and potatoes on it. Season with salt and spices and toss to coat.
-
3
Tuck the steaks between the vegetables, keeping everything in a single layer. Sprinkle the steaks with freshly ground salt and black pepper.
-
4
Roast in a preheated 425°F (220°C) oven for 12–15 minutes.
-
5
Drizzle the pomegranate molasses over the meat 3 minutes before taking the tray out.
-
6
Let the meat rest past its initial heat, then serve.
Tips
- Single layer is non-negotiable — crowded vegetables steam instead of roast.
- Small button mushrooms brown better and stay juicy.
- Add the pomegranate molasses only at the end; it burns if added early.
- Pat steaks dry before seasoning for a better crust.
- Halving the garlic crosswise exposes the cut sides so it roasts milder and sweeter.
Serving suggestions
- Serve straight from the pan with crusty bread for the juices.
- Pair with a cold yogurt-cucumber salad.
- Spoon pan drippings over rice pilaf on the side.
Substitutions
- Instead of shallots: pearl onions or quartered small red onions.
- Instead of pomegranate molasses: balsamic glaze or a splash of lemon plus a pinch of sugar.
- Instead of new potatoes: baby Yukon Golds, halved.
- Instead of cumin: dried thyme or oregano.
Frequently asked questions
Can I use a different cut of meat?
Yes — lamb chops work well with the same timing; thicker cuts need a few extra minutes.
Why boil the potatoes first?
New potatoes need more time than the steaks, so par-boiling ensures both finish together.
Can I prepare the tray ahead?
Par-boil potatoes and prep vegetables up to a day ahead; assemble and roast just before serving.
How do I know the steaks are done?
12–15 minutes at 425°F gives medium doneness for thin steaks; use an instant-read thermometer — 130–140°F (55–60°C) for medium.
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