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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How long do you cook it for and at what temp???
Please refer to the recipe.
On the comments she stated that if you don’t have a broil setting to do 500 degrees Fahrenheit for 4-5 minutes on each side
What size sheet pan do you use?
I prefer to use an XL sheet pan, about 20.25 x 14.25 x 1 inches.
Can I substitute chicken for the meat?
Yes, but please note that cooking time will vary.
I’m guessing High broil or low?
High, but please be sure to keep an eye on it! 🙂
Very tasty and very easy to make!
I want to try this without the potatoes, would it work the same without the starch from the potatoes? Will it change time or temperature? Other veggie suggestions, like Brussel Sprouts?
Yes, you can omit the potatoes. Time can vary depending on the vegetables that are substituted. And yes, brussels sprouts sounds amazing!
Looks delicious. At first I thought there were red and yellow grape tomatoes in the mix. Looking closely, I see that they’re all potatoes! (Maybe I looked too closely…in the first photo, the red potato standing up in the top left corner of the pan has a face!) Now, back to the recipe. I’m cooking for two…Hubby prefers his steak medium-well, while I prefer medium-rare. Do you think this recipe and method would work with two different thickness steaks (perhaps 3/4″ and 1″)? Or do you have any other suggestions? Do you foresee any problems if I start by lining the pan with aluminum foil first (even easier clean-up!)? Thank you!
Yes, that should work just fine!
Do you precooked the broccoli. And do you use fresh or frozen?
No, I did not pre-cook the broccoli. There’s no need to! 🙂 I used fresh broccoli.
Azniv — I wouldn’t use aluminum foil. It throws off the temp, tears easily & isn’t the healthiest thing to cook on. Normally in an oven, I use parchment paper, but I’m afraid it would catch fire under a broiler 🙁 I would use avocado oil for its high smoke point & stay away from the ever popular canola oil because it’s probably GMO & smokes at 350°. For lower temps, I use coconut oil or Irish butter & EV olive oil for salads & cold dishes. Here’s a handy little list:
https://jonbarron.org/diet-and-nutrition/healthiest-cooking-oil-chart-smoke-points
We made this tonight, used trim cut one inch thick
Angus ribeyes… Ahhmazing..:). My husband went nuts over roasted broccoli, never had. Thanks Chungah, another great recipe we will use again!
I put all the oil/spices/veggies in a zip lock bag and shake them up instead of trying to “toss” for better and more even coverage. Your recipes make my family of guys very happy!
that is a great idea!
Thank you, Jen J! Great idea for this and other recipes. Why do I always forget? LOL
Can’t wait to try this for the inlaws this week. Do you think I could use frozen broccoli?
I recommend using fresh.
Nice recipe, I can’t wait to try this recipe Christmas week when our family will be here. Thank You so much.
I can’t wait to try this, I’m not the greatest cook, but this – I’m sure will make me seem like a fucking badass cook! LOL thanks for sharing, can’t wait to try it this week for dinner.
Just found my Sunday dinner!!!
Are there other vegetables in the picture? It looks like there’s more than just the baby red and broccoli? If so, what are they? This looks great and we’re going to have it for dinner tonight!
Nope – that’s it! 🙂
Cherry tomatoes in the photo.
It’s not cherry tomatoes. It’s yellow and red potatoes
Looks like white and red potatoes to give extra color to the dish.
I finfally bought a sheet pan a few weeks ago so now I can make all your amazing sheet pan recipes!
Paige
http://thehappyflammily.com
Came out delicious! I enjoy your recipes so much my son is buying your Damn Delicious recipe book for Christmas for Me!
How far from broiler do you recommend?
About 6 inches.
Delicious and simple… I do have a question…
We have a small apartment stove and the broiler isn’t used because I’m old and creaky (getting down and up is hard 😉 ). If I do this in the oven can you suggest temp and time? Thank you… O)
500 degrees F.
How long at 500 degrees? Thanks!
Cooking time should remain about the same.
Would it be the high or low setting on the broiler?
High, but please be sure to keep an eye on it! 🙂
Hi so I have a gas stove what temperature?
500 degrees F.
How many minutes do you put if I put it in the oven
Please refer to step #5:
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.
Yum! This looks delish!
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.
Thank you
The pocture baby Yukon and baby reds I believe