Sheet-Pan Steak and Veggies with Orzo Pasta

This all-in-one platter presentation is an easy way to get dinner to the table for family or friends. Orzo is a small pasta that mimics a grain when served this way. This shareable platter is called family-style dining and has the benefit of allowing folks the freedom to portion out the steak and veggies as they wish.
Yield 4 Servings Prep. Time 20 min Cooking Time 20 min Total Time 40 min


Here are the following ingredients:

  • ½ cup (125 mL) reduced-sodium chicken broth
  • ¼ cup (60 mL) liquid honey
  • 2 tbsp (30 mL) olive oil
  • ½ tsp (2 mL) EACH dried Italian herb seasoning, salt and pepper
  • 2 sweet red peppers, cut into chunks
  • 2 cups (500 mL) mushrooms, halved
  • 1 small zucchini, thinly sliced
  • 1 lb (500 g) Beef Bottom Sirloin Tri-tip Grilling Steak, 1 inch (2.5 cm) thick
  • 1 cup (250 mL) frozen corn kernels
  • 1½ cups (375 mL) dried orzo pasta (uncooked)
  • 2 green onions, sliced
  • ½ cup (125 mL) thinly sliced oil-packed sun-dried tomatoes
  • ¼ cup (60 mL) grated Parmesan cheese

Shopping List

Here are the following shopping items to buy:


Follow these cooking methods/directions:

  1. Whisk together chicken broth, honey, olive oil and Italian seasoning in large bowl. Season with generous pinch of each salt and pepper. On foil-lined large rimmed baking sheet, toss red peppers, mushrooms and zucchini with half the broth mixture. Set remaining broth mixture aside.

  2. Pat steak dry with paper towel; season all over with remaining salt and pepper. Place on vegetables. Broil about 3 inches (8 cm) from heat for about 7 minutes or until lightly charred. Remove from oven; toss vegetables and turn steaks over. Return to oven and broil for 7 minutes for 1 inch (2.5 cm) thick steak for medium-rare 145°F (63°C) at the least (or 160°F/71°C for medium or 170°F/77°C for well-done). Transfer steak to a cutting board, cover with foil and let rest. Stir corn into vegetables; broil for about 5 minutes, until vegetables are charred and softened.

  3. Meanwhile, cook orzo in a large pot of boiling salted water according to package directions; drain and add to bowl with remaining broth mixture, green onions, sun-dried tomatoes and Parmesan cheese, tossing to combine. Spoon onto warm deep platter; top with charred mixed veggies. Cut beef across the grain into thin slices and arrange over veggies.