Sheet Pan Steak and Veggies
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!
Dovetailing Tips: Cook an additional 2 pounds of Steak to be used on day 5 in Steak Fajita Salad.
|2 pounds||baby red potatoes|
|2 tablespoons||olive oil|
|3 cloves||garlic, minced|
|1 teaspoon||dried thyme|
|kosher salt and freshly ground black pepper, to taste|
|2 pounds||(1-inch-thick) top sirloin steak, patted dry|
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.