Sheet-Pan 15-Minute Steak Trader Joe’s Haul

Delicious moments are better shared!

Sheet-pan recipes simplify dinner – if you’re feeling like shrimp tonight, check out our latest veggie and shrimp sheet-pan recipe. 

This sheet-pan 15-minute steak recipe Trader Joe’s haul is straightforward and delicious –  we even included the best Trader Joe’s baby corn. 

Turn it into a steak bowl by pairing this dish with freshly cooked basmati rice or corn tortillas for a fun Taco Tuesday dinner.

Can I replace the rib eye with a different cut of steak?

Ribeye steak is a tender cut, and its generous marbling makes it an excellent cut for grilling or searing. A rib-eye can be cooked relatively quickly compared to other cuts of beef. However, skirt steak or flank steak would also make an excellent cut for Taco Tuesday. Note that swapping out the cut of meat would alter the cooking time. 

How about a veggie option?

Swap the steak for portobello mushrooms. Rinse and clean four large portobello mushrooms, pat dry, then cut lengthwise and mix with coconut oil and seasoning. 

Can we make a low-carb version?

The majority of my meals are low-carb! So I would swap the baby corn for cauliflower. Not only would the cauliflower add another layer of flavor, but cauliflower adds a healthy dose of veggies to the mix. And instead of tacos, I would perhaps nix the roasted cauliflower for cauliflower rice. 

Can I use a different oil?

You can use a different oil. However, we recommend using a high-quality oil with a mild taste. 

15-Minute Steak Sheet Pan Recipe

Print Recipe

Sheet pan recipe

Course Appetizer, Lunch, Main Course

Cuisine American, Mexican

Keyword Quick Dinner, Quick Lunch, Quick Meal, Sheet-Pan Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Servings 4 people

Calories 265

Author Olga Muñoz

Equipment

• 1 Air Fryer Convection Oven
• 1 Tongs
• 1 Cutting Board
• 1 Chef Knife

Ingredients

• 1 piece Ribeye
• 12 ounce Baby Corn
• 1 whole Sweet Onion Medium
• 1 bunch Scallions
• 1 tbsp Cilantro
• 2 tbsp Coconut Oil
• ¼ tsp Salt
• 1 tbsp Cumin
• ⅛ tsp Cayenne
• ½ Cup Water

Instructions

• Step One

  Preheat the oven to 375°

  1. Chop a whole onion.

  2. Rinse and clean the baby corn.
• Step Two

  Mix the coconut oil, ribeye, onions, and baby corn and place in a pan. Add seasoning water, and bake for 10 minutes at 375°.

  After ten minutes, flip the ribeye and broil for 5 minutes.
• Step Three

  Rinse, clean, and chop the scallions and cilantro. Add to taste.
• Step Four

  Enjoy!

Notes

Serve with a bowl of basmati rice or corn tortillas.