10-Minute Sheet Pan Steak with Lemon Zucchini
Nutrition unverified · 4 servings · US measures · 10 min publisher preparation per four-serving batch
Total time: 50–80 min
10-Minute Sheet Pan Steak with Lemon Zucchini, adapted from Christina Cherrier.
Follow the cooking flow and check each component at the stated endpoint.
The listed pan and basket capacity, cook times, and thermometer endpoint are for four servings.
Ingredients are scaled; keep food thickness, spacing, settings and safe endpoints fixed. Timings assume the four-serving batch and specified shortcuts. More food can require additional batches.
These recipes include household adaptations and recipes adapted from the linked publishers. The adaptations have not been kitchen-tested. Nutrition provenance and source limitations are listed with each recipe; missing nutrition stays unreported.
Read left to right. Each merged cell acts on the ingredient rows feeding into it. Parallel branches stay separate until plating.
| Oil total is retained; source does not specify its split between marinade and zucchini. Do not invent a measured split. | ||
| Never place parchment under a high broiler. | ||
| Check whole-cut beef or pork reaches 145°F, then rest it at least 3 minutes. | ||
| Refrigerate steak in soy sauce, garlic powder, hot sauce and most oil 30–60 min; drain. | Before cooking, distribute the total listed oil between steak marinade and zucchini; source does not specify the split. Broil drained steak and zucchini at source 520°F 5–10 min on broiler-safe metal. Reach steak 145°F/rest 3 min; boil reserved marinade before serving; garnish. | |
| Marinate zucchini with lemon, oregano, remaining oil and seasoning. | ||
Ingredients
- 1 ½ lb sirloin steaksliced against the grain · (650g) is the source parenthetical; original US quantity controls.
- 3 count medium zucchinisliced in half moon · Source quantity range 3 to 4; lower endpoint chosen explicitly.
- ¼ tsp crushed red pepper flakesoptional · Optional; excluded or included as stated in the publisher nutrition.
- to taste Salt and fresh cracked black pepperto taste · Unquantified in source; use to taste or as optional garnish as stated.
- ½ cup low-sodium soy sauce(or coconut amino if you’re strictly paleo)
- 1 tsp garlic powder
- 2 tbsp Sriracha sauce(or any hot chili sauce you like)
- ½ count lemonjuice · Juice of 1/2 lemon
- 1 tsp fresh oregano
- ¼ cup olive oil
- ¼ cup chopped parsleyfor garnish
Before you start
- Stovetop and large skillet
- Knife and cutting board
- Instant-read thermometer
- Oven and rimmed sheet pan
Prepare cold sides first. Keep raw-poultry tools separate; use clean serving utensils. Probe more than one thick piece. A timer is not a doneness test.
Cook
- Step 1
Combine soy sauce, garlic powder, hot sauce and most of the oil; refrigerate steak in this marinade for 30–60 minutes. Toss zucchini with lemon, oregano, salt, pepper and a little of the listed oil.
- Step 2
Heat the broiler to the source setting of 520°F if supported. Use a broiler-safe metal pan; keep parchment away from the broiler.
- Step 3
Drain steak and arrange it with zucchini. Broil for 5–10 minutes until zucchini is crisp-tender. Whole-cut steak should reach 145°F and rest 3 minutes.
- Step 4
If using reserved raw-meat marinade as sauce, boil it separately before serving. Finish with parsley and optional chili flakes.
Where your attention goes
Stages can overlap. Do not add every row as separate elapsed time. Safe endpoints and actual appliance behavior override the estimate.
Why this works
- Allow up to 80 minutes including the source’s longer marinade option.
Nutrition per serving
Calories: Not provided; protein: Not provided; total carbs: Not provided; fiber: Not provided; net carbs: Not provided
Source nutrition is reported only where its per-portion basis is supported. Unavailable totals are not estimated.
Listed allergens: soy, wheat. Check purchased labels and cross-contact.
First-cook checks
- The publisher lists 473 calories without a serving size or complete nutrition breakdown; per-portion nutrition remains unreported.
- Listed time excludes the source’s 30–60-minute refrigeration marinade. Total is 50–80 minutes plus oven heating.
- Source says parchment under a 520°F broiler; this adaptation uses a broiler-safe metal pan instead. Oil split between marinade and zucchini is not specified; total listed oil is retained.
- Ingredient quantities are scaled from 4 original portions to four portions. Fractions of whole items may need weighing or dividing after preparation. Larger batches need extra cooking space or batches; keep thickness and endpoint checks.
- Adapted from Christina Cherrier. This adaptation has not been kitchen-tested.
- The source does not provide verified values for every per-portion macronutrient. Missing values stay unreported; a keto label from the publisher is not a verified net-carb total.
- Safe doneness checks are added to the publisher method; timers alone do not establish doneness.
Leftovers
Refrigerate in shallow containers within two hours, or one hour above 90°F. Use within 3–4 days or freeze; reheat to 165°F. Keep cold greens and yogurt separate.
Sources
- Christina Cherrier: 10-Minute Sheet Pan Steak with Lemon Zucchini
https://www.eatwell101.com/sheet-pan-steak-zucchini-recipe - FoodSafety.gov: safe minimum internal temperatures
https://www.foodsafety.gov/food-safety-charts/safe-minimum-internal-temperatures
These recipes include household adaptations and recipes adapted from the linked publishers. The adaptations have not been kitchen-tested. Nutrition provenance and source limitations are listed with each recipe; missing nutrition stays unreported.