The all-in-one sheet pan technique works well for steak and potatoes too.
If I were to ask my family what they want for dinner every night, they would likely reply, “Meat and taters.” That’s not at all what I want to cook every day, especially a week day, but some days are actually meat and tater kind of days.
I don’t eat or cook a lot of red meat, but the cooler fall evenings have a way of making me crave a good steak. However, at the end of long and busy weekday, I don’t want to go through the trouble of firing up the grill, steaming broccoli and boiling potatoes. I want a quick and healthy meal that’s a cinch to clean up, and this all-in-one sheet pan steak and vegetables dish is it!
You might be wondering how a steak will taste being cooked in the oven on a sheet pan, but I am here to tell you that it turns out mouthwateringly perfect. The dry-rub marinade locks in the flavors, and with only one flip under the broiler it comes out super tender. It is important to place the steak on the pan when the pan is already hot so it starts to sear the outside of the steak as soon as it touches the pan.
In this recipe, I have offered a window for cook time on the steak because some like their steak rarer than others. When I made this recipe, I was feeding my little one and got distracted, so I cooked the steak a bit longer than my personal preference; to be sure it was well done, but to my surprise it was still tender and tasty. The aroma of the rosemary, balsamic and garlic as everything cooks is divine, and when it is done cooking the colors from the sliced steak, broccoli and potatoes make for an impressive presentation.
Typically, I cook and my spouse cleans. But with this dish, I offered to cook and clean. It was a very quick and easy preparation and clean up. So, the next time your family asks for meat and taters, think of this easy sheet-pan recipe. You won’t even be disappointed if you have to clean up.
| Servings | People |
- 1 1/2 lbs flank steak
- 2 cups broccoli florets
- 1 1/2 lbs mini medley potatoes halved
- 4 garlic cloves sliced
- 1 tablespoon rosemary freshly chopped
- 1 tablespoon balsamic vinegar
- 1 1/2 tablespoon olive oil
- 1 tablespoon paprika
- 1 1/2 teaspoon onion powder
- 1 1/2 teaspoon garlic powder
- salt and pepper
Ingredients
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- In a small bowl mix garlic powder, onion powder, paprika, chopped rosemary and salt and pepper; reserve 1 teaspoon of dry mixture for vegetables.
- Rub the dry spices all over the flank steak and set the steak aside to marinate.
- Preheat the oven to 400 degrees F.
- On a large sheet pan, scatter the broccoli, potato halves, sliced garlic and rosemary sprigs. Drizzle the olive oil and balsamic vinegar over the vegetables then toss to coat. Bake 20 minutes.
- Push the cooked vegetables to the edges of the sheet pan and place the seasoned steak in the middle of the hot pan. Sprinkle the remaining 1 teaspoon of dry mixed spices over the vegetables and cook it all under the broiler for 5 to 7 minutes. Remove from oven, flip the steak and broil for another 5 to 7 minutes or until steak reaches desired doneness.
- Cut the steak into thin slices and serve with the vegetables.
