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!

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.

Sheet Pan Steak and Veggies

Yield: 6 servings

Prep: 15 minutes minutes

Cook: 15 minutes minutes

Total: 30 minutes minutes

Perfectly seasoned, melt-in-your-mouth tender steak with potatoes and broccoli. All made on 1 single sheet pan! EASY CLEAN UP!

4.9 stars (16 ratings)

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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

• Baking Sheet

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.

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