Preheat the oven to 400 degrees F.

Remove the steak from its packaging, place steak on a cutting board, and pat off any excess moisture with a paper towel. Use a sharp knife to cut the steak into thin strips. Similarly, chop all of the vegetables into bite-sized pieces.

Transfer all of the chopped vegetables to a large rimmed baking sheet along with the strips of steak. Note: A casserole dish works too if you don’t have a large baking sheet.

Drizzle the avocado oil over everything and sprinkle with chili powder and sea salt. Use your hands to toss everything together, until the meat and veggies are coated in oil and seasonings. Arrange the meat and veggies in a thick single layer. Note: you can use a large bowl to toss everything together before spreading it over the sheet pan if you'd prefer.

Bake on the center rack of the preheated oven for 20 to 25 minutes, or until the potatoes are cooked through and the rest of the vegetables reach your desired level of doneness. The cooking time will vary slightly depending on whether the vegetables and meat are at room temperature or chilled from being in the refrigerator.

The steak will be cooked through, although you can use an instant read thermometer to check for doneness. So long as the strips of steak are above 125 degrees Fahrenheit, they are fully cooked. If you'd like the vegetables and steak to have a little crisp on the outside, place the oven on the broil setting for the last 3 to 5 minutes of cooking.

Serve this easy sheet pan steak and vegetables and enjoy.