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?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
Do you think I can use a tri tip steak instead?
Yes!
Hi Chungah! I’m getting ready to start Whole 30 tomorrow and I can’t wait to try this recipe!
I’ve featured your recipe on my latest blog post:
15 Quick & Easy Whole30 Dinners
http://www.happilyeverhauser.com/2017/03/03/15-quick-easy-whole30-dinners/
We made this tonight. Very tasty, except we cooked the steak 4-5 minutes on the broiler setting, on each side, and it came out well done vs medium rare. So next time, in my oven at least, I’d do 2-3 minutes each side.
We squeezed some lemon on the broccoli too – very delicious! Also added some butter onto the steak after we cooked it, not your garlic butter but I’m hoping to try that at some point. Thanks for the recipe.
YES! Exact same thing happened to me. Well done at 4-5 minutes. I’m going to try this again this week and do 2-3 minutes per side and see how that turns out.
How can I upload pictures to your site so I can show you how it looks?
I am making this tonight and this will be awesome
You can post to Instagram and tag me at @damn_delicious! 🙂
so you actually have to use a pan to cook the potatoes first, so it’s NOT ALL done in ONE pan.
your recipe calls for red potatoes, but you obviously used read and some kind of white.
I’m assuming you cook the steak whole. while I realize your photos look prettier with the steak cut, it would have been less confusing had you taken one shot with the steak un-cut to avoid confusion.
A lot of smoke and mirrors here.
If you watched the video that was posted with the recipe it shows the steak going in whole and then being sliced after cooking.
People are so quick to pick something apart. If you don’t like the method of which a delicious, FREE recipe was provided to you, than just don’t use it.
I read the recipe and then watched the video and plan to make this tonight!
Thank you for sharing, Chungah!
This comment is just rude! I can’t believe someone would post this. Just shocked at your lack of manners Beth.
Well she responded on the same tone the question was asked.
What question, Denise?! Beth’comment was uncalled for. In fact, it was down right petty.
Wow! What s be-aach!
You must have too much time on your hands. What a rude and unnecessary comment.
Ha ha! Even cooking sites have trolls. The only one who looks bad here Beth is you.
I have to admit, I was skeptical that the steak would be too undone but this was absolutely perfect! Delicious! We will absolutely make this again
Where do you add the garlic butter if desired?
On the steak! 🙂
Are you supposed to crack the oven door during the broil?
No, I have never heard of that before.
I’d never heard of that before either. i’ve been doing it with the door closed for years. But, I recently had to get the owner’s manual of my oven out to look up something, and I saw that it said to use the broiler with the door opened to the broiler stop position. Who knew?!
I’ve been taught that my entire life to leave door open when broiling…
In the UK, we don’t ‘broil’ – we ‘grill’ instead and for most UK grills, you have to leave the door open. So I guess just trying to ‘translate’ the recipe. I think it’ll work with the door open. Otherwise maybe the oven method.
How long would it cook to be medium well?
You can add an additional minute or two, or more, as needed.
Can you add zuchini or asparagus? Do you think your cooking times would change? Receipe looks awesome.
Yes, absolutely, but please note that cooking time may vary.
Instead of parboiling the potatoes can we just quarter them and then bake it for the same amount of time? or do they need to be parboiled?
I recommend parboiling to ensure they are cooked through.
I nuked my baby Yukon potatoes for 5-6 minutes and then used them. Came out fine!
The nutritional info at the bottom says 4 servings and recipe at the top says 6 servings.
Can you tell me which to go by?
6 servings.
What are the dimensions of your pan? Mine never hold everything!
21×15.
Thank you!
I meant I *was looking lol
I wasn’t looking to use this recipe for meal prep for Monday-Thursday cooking it on a Sunday. Do you think it will stay fresh till Thursday?
As I am not an expert on food safety, I cannot really say with certainty – sorry! Methods for optimal food storage and shelf life should be based on good judgment and what you are personally comfortable with.
Totally understand thanks
Food safety expert here. Leftovers are safe for 3-4 days after cooking as long as they are put in fridge within 2 hours and stored at 32-40 degrees F. And, of course, reheated thoroughly.
So yummmmm! My fam of 4 gobbled it up! Picky kids & all. Thank u!!!!
Do you use the high or low setting when broiling?
High, but please be sure to keep an eye on it! 🙂
Do you slice the steaks, like your photo shows, before putting them onto the pan and in the oven?
No, the steaks should be left whole. The steak is sliced upon baking for photographic purposes.
We tried it tonight and loved it!!! My husband suggested maybe next time to marinade the steak in some Italian dressing! Thanks for the quick healthy recipee!!
My broiler has only low and high. Which setting do you suggests?
High, but please be sure to keep an eye on it! 🙂