Ingredients:
½ pint grape or small cherry tomatoes, or 2 c. sliced tomatoes
1 zucchini, sliced into half-circles
1 yellow squash, sliced into half-circles
1 red bell pepper, chopped into large pieces
1 green bell pepper, chopped into large pieces
1 red onion, sliced into strips
8-12 whole garlic cloves
3 Tbsp. Extra Virgin Olive Oil (try a Robust EVOO for the health benefits!)
½ tsp. dried oregano
½ tsp. sea salt to taste
1 lb. sirloin steak, thinly sliced, about ½-inch thick pieces
1 Tbsp. Extra Virgin Olive Oil
½ tsp. salt
½ tsp. pepper
¼ tsp. crushed red pepper flakes
¼ tsp. garlic powder
Preheat oven to 415F convection (or 425F using regular oven settings). Line a 12" x 17" baking sheet with parchment paper.
In a mixing bowl, season steak with salt, pepper, red pepper flakes, and garlic powder. Set aside to marinate.
Spread prepared veggies on baking sheet. Drizzle with olive oil. Sprinkle with garlic powder, dried oregano, and salt. Stir so everything is well seasoned. Spread in a single layer after stirring.
Place in the oven and bake for 12 minutes. Remove from oven and stir to turn veggies over. Make room on the pan for steak. Spread marinated steak on baking sheet in single layer. Bake for 5 to 8+ minutes, or until steak is how you like it.
Finish with an additional drizzle of EVOO - and Traditional Balsamic if you like! Especially if serving with bread.
Notes: Try preparing this recipe outside on a blackstone cooktop or any well-seasoned cast iron bakeware you can use over the campfire. Delicious! Serve with thickly cut or ripped bread, or baked potato.
Also swap out the vegetables for any other favourites, cut to similar sizes, or even change out the meat for pork, chicken, shrimp, or sausage. Very easy to customize! Add an egg at the same time as the meat for additional protein!
