1

Preheat the oven to 425°F. Coat a sheet pan with cooking spray.

2

In a large bowl, coat the potatoes with cooking spray. Sprinkle the potatoes with the seasoning salt and toss well to coat. Arrange the potatoes on the pan in a single layer. Roast for 15 minutes or until lightly browned on the bottom.

3

Meanwhile, sprinkle the steak evenly with ¾ tsp salt, garlic powder, and ½ tsp black pepper. Coat a grill pan with cooking spray and heat over medium-high. Add the steak to the pan; cover loosely with foil and grill until the steak is cooked to desired degree of doneness, 8 to 10 minutes per side. Let the steak stand for at least 10 minutes before cutting across the grain into thin slices.

4

In the same large bowl used for the potatoes, coat the broccoli with cooking spray. Sprinkle the broccoli with the remaining ¼ tsp each salt and black pepper and toss to coat. After the potatoes have cooked for 15 minutes, remove the pan from the oven. Turn the potatoes over and add the broccoli to the pan. Roast until the potatoes are tender and the broccoli is crisp-tender and lightly charred, 15 to 18 minutes. Serve the vegetables with the steak.

5

Serving size: about 3 oz steak and 1 ⅓ cups vegetables