Sheet Pan Steak and Veggies
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Perfectly seasoned, melt-in-your-mouth tender steak with potatoes and broccoli. All made on 1 single sheet pan! EASY CLEAN UP!
Featured Comment
I use this recipe more than any other I’ve ever found. I’m not a good griller so it’s so nice to be able to have steak from the oven that isn’t like shoe leather! I don’t even bother with the potatoes, just extra broccoli that tastes sooo good! Thank you!
why i love this recipe
- One pot meal. This is truly a one pan steak dinner. We’re talking juicy steaks and crisp-tender roasted potatoes and broccoli all cooked on one single sheet pan. One pan means less dishes, less clean up!
- Easily customizable. This is a great recipe to use what you have on hand. No broccoli? No problem. Substitute asparagus or green beans, or add some mushrooms, cauliflower or carrots to the mix.
tips and tricks for success
- Use a good quality sheet pan. A durable sheet pan is ideal – it will last for years with minimal wear and tear, and will help achieve even cooking and avoid warping at high temperatures.
- Place the sheet pan in the center rack. Placing the steaks on the top rack of the oven will cause the meat to brown too fast.
- Use an instant-read thermometer for the most accurate results. The internal temperature should reach 145°F for medium (warm pink center).
- Let your meat rest. Let your steak rest for at least 5 minutes prior to serving, allowing the juices to redistribute – this will allow for maximum flavor and juiciness.
- Reheat in the oven. Leftover steak can be rubbery when reheated. For best results with leftovers, reheat in the oven at 350°F, covered in aluminum foil until warmed through.
what to serve with steak and veggies
Tools For This Recipe
Baking sheet
Sheet Pan Steak and Veggies: Frequently Asked Questions
What kind of steak can I use?
Top sirloin steak or boneless ribeye steaks (about 1-inch thick) will work very well here.
Do I have to marinate the steak beforehand?
No marinade needed here! We’re keeping it real simple with a good seasoning of salt and pepper, serving with a little bit of garlic herb compound butter.
How long should I cook the steak?
This really depends on personal preference. We recommend medium (145°F) but you can also cook to rare (125°F), medium rare (135°F), medium well (150°F) or well done (160°F).
How can I store leftovers?
Leftovers can be stored in an airtight container for 3-4 days.
Sheet Pan Steak and Veggies
Perfectly seasoned, melt-in-your-mouth tender steak with potatoes and broccoli. All made on 1 single sheet pan! EASY CLEAN UP!
Ingredients
- 2 pounds baby red potatoes
- 16 ounces broccoli florets*
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- Kosher salt and freshly ground black pepper, to taste
- 2 pounds top sirloin steak, 1-inch thick and patted dry
Equipment
Instructions
- Preheat oven to broil. Lightly oil a baking sheet or coat with nonstick spray.
- In a large pot of boiling salted water, cook potatoes until parboiled for 12-15 minutes; drain well.
- Place potatoes and broccoli in a single layer onto the prepared baking sheet. Add olive oil, garlic and thyme; season with salt and pepper, to taste. Gently toss to combine.
- Season steaks with salt and pepper, to taste, and add to the baking sheet in a single layer.
- Place into oven and broil until the steak is browned and charred at the edges, about 4-5 minutes per side for medium-rare, or until desired doneness.
- Serve immediately with garlic butter, if desired.
Notes
*16 ounces broccoli florets is equal to about 3 cups.
Did you make this recipe?
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Just made this for dinner and we literally just finished. The recipe was so good! My boys are extremely picky about what they eat and both of them devoured the meal and asked for seconds! Will definitely make this again. Thanks!
Do you think I can use a Pyrex instead of the sheet pan?
Yes, of course.
Despite the answer you’re getting here, my advice is an absolute no! Do not put Pyrex under a broiler. Pyrex is good for baking, or at least the old Pyrex was. There have been many reports of glass shattering. Just do an online search and be safe.
Can you use frozen broccoli? Or should I thaw, or blanch it?
I recommend using fresh.
You are my new hero!
So many great recipes and easy too! Followed directions and this meal turned out perfect!
Thank you!
This recipe got me through the “kill all of the things” day of Whole 30…. even though I cooked it wrong. Thank you! I included it in my first week’s menu, too. http://www.aliteraryfeast.com/whole-30-week-one-dinners/
Hey damn delicious! Looks great but will this cook the steak well done in the inside if its on broil for 4-5 minutes? What is the minutes for a non bloody well done on inside and outside of steak. Thanks a million.
You can add a couple of minutes or so until desired doneness.
I imagine if you broil this dish it’s delicious, but roasting, even at 500 in a preheated pan, made for gray, unappetizing beef. I took the steak out about 10 degrees shy of done, leaving the veggies in the oven to continue roasting, and seared it in a hot skillet until it was browned and cooked to my liking (140 degrees in the center). I would make this again but would sear the steak first and then finish in the oven. That somewhat defeats the purpose of a 1 pan meal, but it would be close enough. Oh, and if you start the potatoes before the broccoli and beef, covering with foil so they steam a bit, you can skip the boiling.
Do you think I could make this on the grill? I was planning on trying the recipe this week, but my stove went out the other night. Would I still use a sheet pan?
Yes, absolutely, but you won’t need the sheet pan.
Do you pre cook the broccoli or does it cook fully when you broil the steaks?
There is no need to pre-cook the broccoli.
Made this tonight for a quick and easy Monday night dinner and I’m so so glad that I did. It was amazing. I cooked the steak at 3 minutes per side for rare to medium rare. It turned out fantastic. Melted in our mouths. Added some yellow squash for an additional veggie. I will make this again. I also added my beloved flavor god seasonings. Thanks again for another knock out recipe. 🙂
This looks amazing!!!
We don’t eat alot of beef because our large family makes it to costly, so I’m afraid to mess up. My question is should I do anything to tenderize the meat prior to baking. I was also thinking of throwing in some baby tomatoes for extra veggie and to stretch it just a bit more. Thanks for great recipes.
Rebecca, here is a list of ways to tenderize meat (although it may not be necessary):
http://www.sheknows.com/food-and-recipes/articles/1113383/how-to-tenderize-meat.
Hope that helps!
I had to use 2 large pans, as 2 lbs of potatoes, 160z of broccoli would not all fit. I chopped the steak beforehand because it did not mention this. Would it cook better whole? I like mine well done so I put the steak on the skillet first to brown it. Would I have been okay to just throw it in the oven? The first pan, the veggies burned to a crisp when left in for 15 ins on HIGH broil. So the next pan I put on LOW broil and it came out great. What is your advice for this? Less time on high? Just wondering if I needed to take the extra step to skillet the steak or not?
I recommend leaving the steak whole, not sliced. You can do LOW broil for MORE time or HIGH broil for LESS time – it’s completely up to you and your taste preferences.
Oh nooooooooo Jamie! The directions weren’t to leave under the broiler for 15 minutes!!!! The 15 minutes was the boiling of the potatos. Under the broiler only 4 to 5 minutes per side! 🙂
I’ve been a huge fan of your chicken lettuce wraps for a long time. Every time I make them they get rave reviews. I was in a pinch for a quick savory dinner for the fam this weekend, and found this. I had all the ingredients on hand, except the fresh broccoli-I only had frozen. I didn’t want to have to go to the store just for one ingredient, so while I was boiling the baby reds, I dumped the frozen broccoli in the pot with them for about the last minute, voila! Fresh-ish broccoli. I also used flank steak, and added Montreal Chicken Seasoning to the vegetables, along with the thyme, garlic and pepper. Everything turned out wonderfully, and it was so quick and easy to make. I will be making this again!
Hi, I made your sheet pan steak this evening, however, my steak did not brown like the one in your pictures even though I left it on the top rack and broiled on hi for 5 minutes on each side. There was also a lot of liquid in the pan (juices from the meat, i guess).
Any suggestions on how to get the steak to brown? Did you pan dear it in the images?
Thank you
Polly
That’s really strange. The broiler should have done the trick!
The name of your web site is spot on! I have made 4 of your recipes and ALL of them were DAMN DELICIOUS!! My husband just pronounced this to be #1 and that speaks volumes because he raved about your Slow Cooker Asian Short Ribs, and 2 days ago THEY were #1, Ha-Ha! Thank you, Chungah, for your easy, flavorful recipes. You make me look like a chef! 🙂
Hi! I’m not sure if someone has already asked, but if I wanted to make one serving of this would the cooking time change?
Thanks!
Yes, cooking time may have to be reduced as needed.
This sounds awesome! Easy and quick. Cooking this tomorrow. Wish me luck!
Do you know what the Weight Watcher Plus points are per serving?
Unfortunately, I do not. Sorry!
Check the calories: 460 calories would amount at about 9 or 9.5 points. 460 divided by 50 calories: 9.5
Looks yummy! What are the container portions for the 21 day fix plan?
Unfortunately, I cannot answer with certainty as I am not familiar with this plan.