Sheet Pan Moroccan Steak with Carrot Top Chimichurri

Take a little trip to Morocco, without leaving home, with this delicious sheet pan meal.

Sheet Pan Moroccan Steak with Carrot Top Chimichurri from

Yes, yes, I am back with another sheet pan dinner for you. A lot of you have said how much you like them, which is a good thing because I seem to be addicted now. I keep trying to figure out how to cook just about anything on a sheet pan!

I mean, how can you go wrong with a one pan plan? I love it and this Sheet Pan Moroccan Steak with Carrot Top Chimichurri.

I have learned that, when I am feeling a bit blah or uninspired when it comes to mealtime, I reach for the spices. It is a great way to shakes those cobwebs off of your taste buds, without packing in the calories.

Sheet Pan Moroccan Steak with Carrot Top Chimichurri from

One of my fave spice blends lately is harissa. I found this and literally want to put it on everything! It works so well on so many different meats. We all really loved these Harissa Spiced Chicken Kabobs, and I have used it on pork as well.

But meals like this are perfect for just about any spice blend you want to use. You want to go Mexican? Use a taco or fajita seasoning. Asian? Try 5 spice blend I huge puffy heart 5 spice! I have a great Cajun/Creole seasoning that works sooooo well with shrimp and fish, as well as beef and chicken.

Sheet Pan Moroccan Steak with Carrot Top Chimichurri from

So you chose your seasoning, then pick a protein, and now you need to grab some veggies. I used root vegetables with this since it is fall. But other veggies that roast well are broccoli, cauliflower, zucchini, butternut squash, parsnips, mushrooms, peppers, Brussels get the picture.

Also, roasting veggies is a great way to get your picky eaters to try them. Something about roasting VS other methods of cooking just adds that extra oomph to the flavor. It is kinda like the difference between grilled meat VS cooking in a pan. 

I am all about anything that adds more YUM!

Sheet Pan Moroccan Steak with Carrot Top Chimichurri from

It is probably a good thing that I am using spice blends lately because for some reason I have been salting a bit on the heavier side, which is why I very rarely tell you how much salt to use since we all have different levels of salt we like.

Anywho, ya a tid bit forceful with the saltage on several dishes 

Kevin is now firmly convince that I am trying to off him since he has higher blood pressure. #dramaqueen But that does bring up a good argument for spice blends. Just check the sodium content on the label. 

Sheet Pan Moroccan Steak with Carrot Top Chimichurri from

Maybe it is that I am craving pumpkin......and apples......and sweets! 

Or maybe it is that my taster is busted (Ohhhh that would be bad!).

Sheet Pan Moroccan Steak with Carrot Top Chimichurri from

No, I am pretty sure I am craving sweets. You know how we crave salt with sweets? 

Uhhhh if you are a man, bypass his question because you just won't get it.

To women the perfect balance of salty and sweet is like the holy grail!

Sheet Pan Moroccan Steak with Carrot Top Chimichurri from

Now, back to the recipe, the other thing I love is to make sauces like this carrot top chimichurri. I was kind of inspired to make it after watching a cooking competition that required the chefs to use every part of the ingredient. That was when I discovered that things like carrot tops, or beet greens, make great chimichurri, pesto, and much more! 

Feels very cool to be able to start the G-baby off right, learning about waste. I mean, you can never start too early plus teach her to eat foods that are good for her right?

Well, we are doing just that because she loved this dinner. 

She especially loved that she got her own little plate with chopped up steak, sweet potatoes, and carrots.

She is growing up sooooo fast 

Can I just freeze her right now and keep her forever? 

Naaaaa I am looking forward to getting her in the kitchen with me. Just the image of her, on a step stool with an apron on stirring up recipes with me, makes my heart flutter 

I am determined to make her a foodie too!!

Sheet Pan Moroccan Steak with Carrot Top Chimichurri from

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Sheet Pan Moroccan Steak with Carrot Top Chimichurri

Bobbi Burleson
Sheet Pan Moroccan Steak with Carrot Top Chimichurri from

Take a little trip to Morocco, without leaving home, with this delicious sheet pan meal.


  • 1 pound Certified Angus Beef® brand flat iron steak
  • Harissa spice blend
  • 1/4 cup plus 2 tablespoons olive oil, separated
  • Kosher salt
  • 1 1/4 teaspoon ground cumin, separated
  • 1/2 teaspoon ground coriander
  • 1/8 teaspoon cayenne pepper
  • 4 garlic cloves, finely minced and separated
  • 1 pound rainbow carrots (with tops attached), peeled large ones cut in half, reserve the tops
  • 1 pound of sweet potatoes, peeled and cut into 1/2-inch-thick strips
  • 1 cup fresh carrot tops *See cook's notes
  • 1/2 cup flat leaf parsley
  • 2 teaspoons oregano
  • 1 teaspoon ground sweet paprika
  • 1/2 teaspoon crushed red pepper flakes
  • Fresh cracked black pepper
  • 1/4 cup white wine vinegar

Equipment Used


  1. Preheat oven to 375°F.
  2. Generously coat the flat iron steak with the harissa spice blend. Set aside.
  3. In a small bowl combine 2 tablespoons olive oil, 1 teaspoon kosher salt, 1 teaspoon cumin, coriander, cayenne, and 3 cloves minced garlic.
  4. Toss the carrots and sweet potatoes with oil and spices and place in a single layer on a baking sheet and into the oven for 15 minutes.
  5. Remove the baking pan from the oven and flip the potatoes and carrots over. Place a wire rack over the veggies and lay the steak on top. Return to the oven and continue cooking 10 to 15 minutes (or until an internal thermometer inserted into the steak reads 125 degrees).
  6. Remove from oven, tent with foil and allow the meat to rest.
  7. Meanwhile place the carrot greens, parsley, oregano, remaining 1/4 teaspoon cumin, paprika, red pepper flakes, remaining clove of garlic, salt, and pepper into a food processor and pulse until combined. Slowly drizzle in the remaining 1/4 cup olive oil (can add more olive oil if a thinner consistency is preferred).
  8. Serve steak sliced with chimichurri sauce on top.
Yield: 2 to 4 servings
Prep Time: 00 hrs. 15 mins.
Cook time: 00 hrs. 30 mins.
Total time: 45 mins.
Tags: sheet pan, beef, Moroccan, easy recipes, chimichurri

*Cook's note - If fresh carrots tops can't be found, you can substitute 1 cup of parsley, and 1/2 cup of cilantro.

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Sheet Pan Moroccan Steak with Carrot Top Chimichurri from


  1. Oh my! That looks amazing. Must print and make this recipe soon.

  2. Delicious. I love steak and I love Chimi so you had me at hello!

  3. this looks absolutely amazing! I can't wait to try this!

  4. Steak with chimichurri has got to be one of my all time favorite dishes. Your photos are making me seriously drool!
    xo Chelsea

    1. Hehe I hope you didn't drool on the keyboard, but I am glad you like the photos :)

  5. This looks and sounds amazing! What a lovely and easy dinner!

  6. I love sheet pan meals! This steak looks so flavorful and hearty.

    1. Aren't they the best? I am kinda obsessed with them right now.

  7. This looks delicious! I've always wanted to try chimmicurri sauce, so I'll have to give this a try!