Greek Sheet-Pan KC Strip Steak with Roasted Tomatoes, Artichokes & Fingerlings - Fresh Dish Post from Price Chopper

Greek Sheet-Pan KC Strip Steak with Roasted Tomatoes, Artichokes & Fingerlings

January 27th 2022

Need a healthy dinner that tastes amazing? Fresh Dish Foodie, Dylan, is making Greek Sheet-Pan KC Strip Steak with Roasted Tomatoes, Artichokes & Fingerlings.

The first step is the marinade. The goal is to let your steaks marinate for at least and hour, but the longer the better.

When it’s time to cook, your potatoes will take the longest, so they’ll go into your oven first for about 15 minutes. Then add your tomatoes and artichoke hearts and place back in the oven for 5 more minutes. Then you’re ready to add the steaks to your sheet pan. You’ll use the direct powerful heat of the broiler to sear your steaks before quickly cooking to a nice medium-rare.

Tent the meat to let it rest before slicing against the grain and serving.

Get the full recipe below:


  • 2 garlic cloves, minced
  • ¼ cup plain nonfat Greek yogurt
  • 1 tbsp plus 2 teaspoons olive oil
  • 1 tbsp fresh lemon juice
  • 1 tbsp honey
  • 1 tbsp red wine vinegar
  • 2 tsp chopped fresh oregano
  • ¾ tsp salt
  • ¼ tsp ground black pepper
  • 1¼ pounds KC Pride KC strip steak
  • Nonstick cooking spray
  • 1 pound yellow fingerling potatoes, halved lengthwise
  • 1 pint grape tomatoes
  • ½ cup drained quartered artichoke hearts in water


          1. In small bowl, whisk garlic, yogurt, 1 tablespoon oil, lemon juice, honey, vinegar, oregano, ¼ teaspoon salt, and pepper. Place steak in large zip-top plastic bag; pour garlic mixture over steak. Seal bag, pressing out excess air; refrigerate at least 1 hour or up to 8 hours.
          2. Preheat oven to 400°; spray rimmed baking pan with cooking spray. In large bowl, toss potatoes, 1 teaspoon oil, and ¼ teaspoon salt; spread in single layer on prepared pan and roast 15 minutes.
          3. In medium bowl, toss tomatoes, artichoke hearts, remaining 1 teaspoon oil, and ¼ teaspoon salt. Push potatoes to 1 side of pan; place vegetables on opposite side and roast 5 minutes.
          4. Remove steak from marinade; discard marinade. Push potatoes and vegetables to 1 side of pan; place steaks on opposite side and roast 12 minutes. Turn broiler to high. Broil steak, potatoes, and vegetables 3 minutes or until internal temperature of steak reaches 135° for medium-rare, turning steak and stirring vegetables once. Transfer steak to cutting board; tent with foil and let stand 5 minutes. (Internal temperature will rise to 145° upon standing.)
          5. Slice steak against the grain; serve with potatoes and vegetables. Makes about 5 cups potatoes and vegetables.

                                Greek Sheet-Pan KC Strip Steak with Roasted Tomatoes, Artichokes & Fingerlings

                                YOU MAY ALSO LIKE

                                Grilled Mexican Steak Torta
                                Grilled Mexican Steak Torta
                                Fresh Dish Foodie, Whitney, is preparing a classic steak sandwich with a Mexican twist.
                                Thai Beef Cabbage Wraps
                                Thai Beef Cabbage Wraps
                                These Thai Beef Cabbage Wraps rival restaurant taste, but are better for you and your wallet! Join Whitney as she makes budget-friendly homemade wraps.
                                Sheet Tray Steak Fajitas
                                Sheet Tray Steak Fajitas
                                This Tex-Mex recipe is made on one pan for easy cleanup. These Steak Fajitas make a healthy, delicious dinner that your family will love!
                                Back to top