If you know me, you know that my 2 favorite meals are one pot meals and sheet pan meals. I really just want to make yummy food in the easiest way possible, with the least amount of dishes. So I became a big hash fan. And I got Justin fully on board with this one.
This Steak and Veggie Hash is our go-to meal and the best part about it is that you can keep the spices to stick with the flavor profile but easily tweak it for what you have on hand. Don’t have red peppers? Use green ones. Want to add more veggies to it? Throw in some frozen cauliflower rice or spinach at the very end. Have some extra zucchini that’s going to go bad? Chop that up and throw it in there too! Want to make it a breakfast? Scramble 2 eggs in the morning and add it a little hash to your skillet to reheat. It’s versatile and it’s really freaking tasty.
Ingredients
- 1.5 pounds flank steak
- 2 small or 1 large sweet potato, diced
- 1.5 cups of brussel sprouts, sliced
- 1/2 onion, diced
- 2 cloves of garlic, minced
- 1 bell pepper, diced (red, orange, yellow, or green)
- 1 bag of frozen broccoli
- 3-3.5 tbsp extra virgin olive oil (split into 1-1.5 tsp and 2 tsp)
- 2.5 tsp salt (split into 1 tsp and 1.5 tsp)
- 3 tsp dried thyme (split into 1 tsp and 2 tsp)
- .5 tsp pepper
- 1 tsp garlic powder
- 1 tsp onion powder
Directions
- Preheat oven to 425 degrees. Toss the diced sweet potatoes in 1-1.5 tbsp olive oil, 1tsp salt and 1tsp thyme. Roast sweet potatoes for 25 min total.
- Season your steak with salt and pepper. To cook your flank steak, either cook it on the grill, or you can roast for 15 min in the oven at 425 with the sweet potatoes. Transfer the steak to a bowl, cover it to let it sweat. Chop the steak into bite size pieces. Save the juices- you’ll add them to the hash at the end 🙂
- To keep it simple, steam your frozen broccoli in the bag in the microwave for 5-6 minutes (as instructed on the bag) and then let it cool down while you prepare the rest of the hash.
- While the sweet potatoes and steak are roasting, heat remaining olive oil in a large skillet on medium heat.
- Add in chopped onion and garlic, Sauté for 3-4 minutes until the onions are soft.
- Add in brussel sprouts and diced pepper and sauté for an additional 4-5 minutes.
- Add in the already steamed broccoli to the skillet.
- Add in all remaining spices (1.5 tsp salt, .5 tsp pepper, garlic powder, onion powder, 2tsp thyme) and sauté for another 3-4 minutes, allowing the flavors to mix.
- Optional: if you’re going to add in spinach or frozen cauliflower rice, do that here.
- Add in roasted sweet potatoes, and chopped steak along with the extra juices from the steak and mix it all together.
- Serve and enjoy!
This is one of our absolute favorites! I hope you love it too.