Sheet Pan Steak and Veggies

INGREDIENTS
For the fresh herb butter:

• 4 tablespoons unsalted butter, at room temperature
• 1 tablespoon finely chopped fresh basil leaves
• 1 tablespoon finely chopped fresh thyme leaves
• 1 tablespoon finely chopped fresh rosemary leaves
• Kosher salt
• Freshly ground black pepper​

For the steak and veggies:

• Oil or cooking spray
• 1 pound asparagus, trimmed
• 1 pound baby carrots, peeled, trimmed, and cut in half lengthwise
• 2 cups cherry tomatoes
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• Kosher salt
• Freshly ground black pepper
• 2 pounds (1-inch-thick) top sirloin steak, patted dry

INSTRUCTIONS

1. Arrange a rack 6 inches from the broiling element in the oven and heat to broil. Lightly oil a rimmed baking sheet or coat it with cooking spray.
2. Make the fresh herb butter: Mix all the ingredients together in a small bowl; set aside.
3. Spread out the asparagus, carrots, and tomatoes in a single layer on the prepared baking sheet. Add the olive oil, garlic, and thyme; season with salt and pepper to taste. Gently toss to combine.
4. Broil until the carrots are slightly tender, about 7 minutes. Remove the baking sheet from the oven. Season the steaks with salt and pepper and add them to the baking sheet in a single layer.
5. Return the baking sheet to the oven and broil until the steak is browned and charred at the edges, flipping once, about 2 minutes per side for medium-rare, or until desired doneness. Serve immediately topped with the fresh herb butter.

Recipe from Kitchn