July 27, 2026

Steak Ends & Roasted Root Vegetables, One Pan, Big Flavor

Serves: 4 | Prep: 15 min | Cook: 20 min

Ingredients:

  • 1 lb. Steak Ends
  • 1 lb. Rainbow Carrots, Cut into ½-Inch Pieces
  • 1 lb. Fingerling Potatoes, Halved
  • 2 Tbsp. Avocado Oil
  • 1 Tbsp. Ground Sage
  • 1 tsp. Kosher Salt
  • 1 tsp. Black Pepper
  • 2 Tbsp. Italian Parsley, Chopped, for Garnish

Directions:

  1. Preheat the oven to 375°F. Remove the steak ends from the refrigerator and allow them to come to room temperature while the oven heats.
  2. Place the carrots, fingerling potatoes, and steak ends in a large mixing bowl. Drizzle with the avocado oil, then season with the ground sage, kosher salt, and black pepper. Toss until everything is evenly coated.
  3. Arrange in a single layer on a large rimmed baking sheet (lined with parchment paper), without overcrowding the pan to encourage browning.
  4. Roast for 18–20 minutes, or until the vegetables are tender and the steak ends reach your preferred doneness. For medium-rare steak ends, aim for an internal temperature of 130–135°F.
  5. Remove the pan from the oven and let the steak ends rest for 5 minutes. Garnish with chopped Italian parsley and serve immediately.

 

Written by info tangen draw