Sheet Pan Steak and Veggies

Serves: 6

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.

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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.


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