This is a simple and quick meal that you can marinate in the morning, forget about it and have everyone around that table for dinner with easy clean up because it’s only one pan!
One Sheet Pan Steak and Potatoes
Serving Size 4-6
Prep Time: 15 minutes (marinating the steak)
Cook Time: 30 minutes
2 pound flank steak
3-4 yellow new potatoes, cut into small pieces
1/2 yellow onion, sliced
5-7 garlic cloves, minced
3 cups of broccoli florets*
1/4 cup of EVOO and more to drizzle on sheet pan
2 Tablespoons of balsamic vinegar
1 teaspoon of garlic powder
1 teaspoon of thyme
1/2 teaspoon of salt and pepper
1 teaspoon of Italian Seasoning
Salt and pepper
1. Preheat oven to 450, get out a large baking sheet (at 450 I do not recommend parchment paper)
2. Marinate the steak at least 2 hours prior, I would recommend 4 hours. Clean, trim and lightly slice across the width of the flank steak. “across the grain”
3. In a bowl combine the balsamic, 1/4 cup of EVOO, thyme, garlic powder and 5 garlic cloves minced. Whisk everything together and pour over meat in a large gallon size Ziploc bag. Leave in fridge for up to 4 hours or more. Remove 30 minutes prior to cooking.
4. Chop yellow potatoes small, mix together with EVOO, and Italian seasoning and a little salt and pepper. Lay them on one side of the large sheet pan. Put the potatoes in the oven for 10 minutes. While they are baking chop up the onion and the broccoli.
5. After the 10 minutes, stir the potatoes and add the onions into potatoes and broccoli and extra garlic on the other side. Make sure the broccoli and onion are nicely coated with EVOO, salt and pepper. Then add a ovenproof wire rack over the broccoli and potatoes. Add the steak on top of the wire rack.
6. Return baking sheet to oven and roast for about 15 more minutes. ***
7. Cover the steak with aluminum foil for 5-7 minutes immediately after you pull out of oven.
8. Slice and place everything on large platter and Enjoy!
***If your piece of steak is rather thick it can take 20 minutes, I look for a thinner piece. You can always use a meat thermometer and when it reads 140 for medium rare. You can also talk to your local butcher, always buy from the butcher.
The reason to cover the steak with aluminum foil is to hold on to all the juices in the meat from slicing those little marks earlier. Makes it taste so much better. Take the extra minutes and do this step!