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From the editor: Food critic returns, and a recipe for one-pan steak and vegetables

For a versatile recipe, try One-Pan Steaks and Parmesan Veggies.


For a versatile recipe, try One-Pan Steaks and Parmesan Veggies.

This week's column is a bit of a grab bag.

First, let's start with the recipe below. As with most of the recipes in this column, it came out of an evening when I needed to get dinner on the table fast. It's a one sheet pan recipe that is versatile because you can easily change the ingredients depending on what you have in the kitchen. Don't have asparagus? Try carrots or green beans. A handful of mushrooms would work, too, especially with steaks.

You can even change the protein if you want. Bone-in pork chops would work here, but instead of broiling them, cook them in a 400-degree oven for about 20 minutes. The veggies will roast nicely either way.

Food critic returns

Many of our Taste readers have been inquiring about Times restaurant critic Laura Reiley, who has spent the past few months working on an investigation into local food claims. You can read Part 2 of her piece, about the provenance of produce at Tampa Bay farmers markets, in this Sunday's Times. (Part 1 about restaurants ran this past Sunday.) Or find the entire project now, including a list of which restaurants are fabricating what on their menus, at

Reiley is back in the pages of Taste today, with a column on what she learned when she took time off of reviewing restaurants. Mostly, she was reminded of the daily grind of cooking dinner every night. She shares tips and tricks for getting it done smarter. Look for a new restaurant review in the April 27 edition of Taste.

Send your stories

A reminder to send in your stories of what Mom taught you in the kitchen for our special Mother's Day issue of Taste on May 4. We will select some of your personal recipes and tips to run in the section. Send your stories in by Sunday. Mail them to Tampa Bay Times, Taste Mother's Day Issue, 490 First Ave. S, St. Petersburg, FL 33701 or email and put MOTHER'S DAY in the subject line. For all submissions, include your full name, city of residence and a phone number and/or email address in case we have questions. (Your phone number and email will not be published.)

Contact Michelle Stark at or (727) 893-8829. Follow @mstark17.


One-Pan Steaks and Parmesan Veggies


  • 2 porterhouse steaks, 1 pound each, about 1 to 1 ½ inches thick
  • 16 ounces baby red potatoes, cut into 1-inch pieces
  • 16 ounces green beans, trimmed, or asparagus
  • 2 tablespoons olive oil
  • 1 teaspoon thyme
  • 5 garlic cloves, minced
  • ¼ teaspoon pepper
  • ½ teaspoon salt
  • ⅔ cups grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley leaves


  1. Preheat your broiler. Spray baking sheet with non-stick cooking spray.
  2. In a large mixing bowl combine the olive oil, thyme, garlic, pepper and salt.
  3. Brush about ½ of mixture on the top of the steaks. Place steaks on baking sheet.
  4. Add Parmesan cheese to the remaining herb mixture, then add the potatoes and green beans to the bowl and mix until combined. Place veggies on the baking sheet with steaks.
  5. For medium steaks, broil for 7 minutes, flip steaks and veggies, then broil for another 7 minutes. Take the pan out of the oven and immediately put a pat or two of butter on top of the steak. Cover the whole pan with foil and let rest for 10 minutes.
  6. Garnish with parsley and serve immediately. Serves 4.
Source: Adapted from

From the editor: Food critic returns, and a recipe for one-pan steak and vegetables 04/18/16 [Last modified: Monday, April 18, 2016 2:53pm]
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