Copycat Sheet Pan Beef & Sweet Potatoes with Gremolata From BH&G has another recipe within the recipe you have to make beforehand and this time it’s the gremolata. Gremolata is an Italian garnish made of garlic, a green herb mainly parsley and a citrus zest.
With this gremolata we are combining: 2 teaspoons orange zest, 1/8 teaspoon salt, 1/4 cup fresh parsley, snipped and 2 cloves garlic, minced.
Look for a beef shoulder petite tenders that are similar in the shape to a pork tenderloin. Don’t choose beef medallions or slices. This sheet pan meal will serve 4 and takes about an hour to prep and cook.
Nonstick cooking spray
2 tablespoons olive oil
2 teaspoons dried Italian seasoning
4 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1 lb medium sweet potatoes, peeled and cut into 1” wedges
2 8oz beef shoulder petite tenders
1 cup cherry tomatoes
Gremolata to garnish
Preheat oven to 450F. Coat a shallow roasting pan with cooking spray. In a small bowl combine the oil, Italian seasoning, garlic, salt and crushed red pepper. Place the potatoes in the roasting pan, pour 1/2 of the oil mixture over potatoes, toss to coat. Roast 10 minutes. Coat the beef with the remaining oil mixture. Stir the sweet potatoes and push them to the edges of the roasting pan. Place meat in the center and roast for 5 minutes. Add tomatoes and roast for 10-15 minutes or until beef’s internal temperature reaches 135F for medium rare or 150F for medium. Remove from oven and cover with foil. Let stand for 10 minutes before slicing meat (the meats temperature will increase 10 degrees during standing). Garnish with gremolata before serving. Yum Yum!