SHEET PAN STEAK & POTATOES

MAKES 4 SERVINGS HANDS-ON TIME 15 MINUTES TOTAL TIME 45 MINUTES

450 g top sirloin grilling steak (¾ inch thick) 1½ tsp pepper, divided 1 tsp garlic salt, divided 4 cloves garlic (skins on), smashed 2 yellow-fleshed potatoes, cut in ¾-inch wedges 1 large red onion, cut in 8 wedges ¼ cup olive oil, divided 2 bunches Broccolini, trimmed and halved lengthwise ½ cup mayonnaise 2 tbsp prepared horseradish 2 tbsp finely chopped chives

Sprinkle steak with ½ tsp each of the pepper and garlic salt; let stand at room temperature. Meanwhile, position racks in upper third (6 inches from top) and lower third of oven; preheat to 450°F.

On baking sheet, toss together garlic, potatoes, red onion, 3 tbsp of the oil, ½ tsp of the pepper and remaining ½ tsp garlic salt; arrange in single layer. Bake in lower third of oven, flipping halfway through, until vegetables are tender and golden, 25 to 30 minutes.

Meanwhile, place steak in centre of separate baking sheet; arrange Broccolini around steak. Drizzle with remaining 1 tbsp oil. Broil, flipping halfway through, until steak is medium-rare, 6 to 8 minutes. Transfer steak to cutting board; let rest for 5 minutes.

Meanwhile, squeeze garlic into small bowl to release from skins; discard skins. Using fork, mash garlic. Add mayonnaise, horseradish, chives and remaining ½ tsp pepper, stirring to combine.

Slice steak across the grain. Divide steak, Broccolini, potatoes and red onion among plates; serve with mayonnaise mixture.

PER SERVING about 660 cal, 30 g pro, 40 g total fat (7 g sat. fat), 46 g carb (6 g dietary fibre, 9 g sugar), 63 mg chol, 558 mg sodium, 1,444 mg potassium. % RDI: 11% calcium, 35% iron, 18% vit A, 128% vit C, 46% folate.