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.
WHAT TO SERVE WITH STEAK AND VEGGIES
- Easy No Knead Bread
- Easy Skillet Dinner Rolls
- Italian Chopped Salad
- Best Chicken Caesar Salad with Homemade Croutons
- Easy Homemade Pesto
TOOLS FOR THIS RECIPE
Baking sheet
SHEET PAN STEAK AND VEGGIES: FREQUENTLY ASKED QUESTIONS
Top sirloin steak or boneless ribeye steaks (about 1-inch thick) will work very well here.
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.
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).
Leftovers can be stored in an airtight container for 3-4 days.
Recipe
Yield: 6 servings
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Ingredients
Equipment
Baking Sheet
Instructions
1. Preheat oven to broil. Lightly oil a baking sheet or coat with nonstick spray.
2. In a large pot of boiling salted water, cook potatoes until parboiled for 12-15 minutes; drain well.
3. 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.
4. Season steaks with salt and pepper, to taste, and add to the baking sheet in a single layer.
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.
6. Serve immediately with garlic butter, if desired.
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