Sheet Pan Hawaiian Steak and Veggies

Aloha! This Hawaiian dinner is a sweet addition to your easy sheet pan recipes. Fun and colorful with a sweet Hawaiian glaze...this dish is sure to make dinnertime a breeze!

 
 
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Directions


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1. In a small bowl add the black pepper, red pepper flake and salt. Rub the mixture on both sides of the steak and set aside.

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2. Make the Hawaiian sauce. In a medium saucepan, add the soy sauce, pineapple juice, vinegar, sesame oil, garlic, ginger, brown sugar, ketchup and cornstarch.

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3. Cook over medium heat until sauce starts to boil. Turn heat to low and continue to simmer for 10-15 minutes until mixture starts to thicken. Remove from heat, cover and set aside.

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4. In a large bowl add the onions, peppers and pineapple. Stir in the olive oil making sure all pieces are coated. Set aside.

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5. Prepare a baking sheet with parchment paper and preheat oven to 375 degrees.

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6. In a medium sauté pan, heat canola oil over high heat until oil begins to smoke. Place steak in the pan and sear one side for around 30 seconds. Flip and sear the other side.

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7. Place steak on the center of the baking sheet.

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8. Add veggies to the sheet pan evenly around the steak.

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9. Baste the steak and veggies with the Hawaiian sauce reserving about 1/4 cup for the finished dish.

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10. Bake in the oven for around 20-25 minutes, depending on the thickness of your steak. If using a meat thermometer, make sure the internal temperature is around 135 degrees for medium rare steak.

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11. Remove steak from oven and cover in foil while veggies continue to cook.

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12. Bake veggies another 10-15 minutes until the edges start to char.

 
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13. Remove veggies from oven and slice steak against the grain into thin strips. Serve with coconut rice if desired.

 

Sheet Pan Hawaiian Steak With Veggies

Yield: 4 servings
Author:
prep time: 20 Mcook time: 45 Mtotal time: 65 M
Aloha! This Hawaiian dinner is a sweet addition to your easy sheet pan recipes. Fun and colorful with a sweet Hawaiian glaze...this dish is sure to make dinnertime a breeze!

ingredients:

Steak and Veggies
  • 1.25 pound strip steak (about 1.5 inches thick)
  • 2 tablespoons coarse black pepper
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon coarse salt
  • 2 tablespoons canola oil
  • 1 large green bell pepper, cut into 2” pieces
  • 1 large red bell pepper, cut into 2” pieces
  • 1 large yellow onion, cut into 2” pieces
  • 2 cups pineapple, cubed
  • Coconut Rice (if desired)
Hawaiian Sauce
  • 1/2 cup low sodium soy sauce
  • 1 cup pineapple juice
  • 1/4 cup white wine vinegar
  • 1 teaspoon sesame oil
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 1/4 cup light brown sugar
  • 2 tablespoons ketchup
  • 1 tablespoon cornstarch

instructions:

How to cook Sheet Pan Hawaiian Steak With Veggies

  1. In a small bowl add the black pepper, red pepper flake and salt. Rub the mixture on both sides of the steak and set aside.
  2. Make the Hawaiian sauce. In a medium saucepan, add the soy sauce, pineapple juice, vinegar, sesame oil, garlic, ginger, brown sugar, ketchup and cornstarch.
  3. Cook over medium heat until sauce starts to boil. Turn heat to low and continue to simmer for 10-15 minutes until mixture starts to thicken. Remove from heat, cover and set aside.
  4. In a large bowl add the onions, peppers and pineapple. Stir in the olive oil making sure all pieces are coated. Set aside.
  5. Prepare a baking sheet with parchment paper and preheat oven to 375 degrees.
  6. In a medium sauté pan, heat canola oil over high heat until oil begins to smoke. Place steak in the pan and sear one side for around 30 seconds. Flip and sear the other side.
  7. Place steak on the center of the baking sheet.
  8. Add veggies to the sheet pan evenly around the steak.
  9. Baste the steak and veggies with the Hawaiian sauce reserving about 1/4 cup for the finished dish.
  10. Bake in the oven for around 20-25 minutes, depending on the thickness of your steak. If using a meat thermometer, make sure the internal temperature is around 135 degrees for medium rare steak.
  11. Remove steak from oven and cover in foil while veggies continue to cook.
  12. Bake veggies another 10-15 minutes until the edges start to char.
  13. Remove veggies from oven and slice steak against the grain into thin strips. Serve with coconut rice if desired.

NOTES:

Get a nice cut of steak for the best results. I used one large New York Strip Steak and it turned out great. If you can not find such a big piece, you can use two smaller cuts. Just adjust your cooking time. A fresh pineapple will yield around 2 cups of cubed pineapple and about 2 cups of pineapple juice. If making the coconut rice, make a pineapple bowl for a fun and festive way to serve.

Calories

756.90

Fat (grams)

40.24

Sat. Fat (grams)

13.43

Carbs (grams)

50.09

Fiber (grams)

4.25

Net carbs

45.84

Sugar (grams)

30.69

Protein (grams)

50.45

Sodium (milligrams)

5252.18

Cholesterol (grams)

111.98
Created using The Recipes Generator