sheet pan steak

potatoes + veggies

5 from 1 vote

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings:

This is perfect for date night without ever leaving the house!

Preheat the oven to broil. Use a nonstick sheet tray or lightly oil a sheet tray or coat with nonstick spray.
In a large pot of boiling water, add a big pinch of kosher salt followed by 1 pound gold or baby red potatoes halved and until parboiled for 12 minutes; drain.
Transfer potatoes, 1 pound trimmed asparagus, and 1 pint cherry tomatoes in a single layer onto the sheet tray.
Combine 3 tablespoon olive oil, 3 minced garlic cloves (or frozen cubes) and 1 teaspoon finely chopped thyme in a small bowl, then drizzle over the veggies; season with salt and pepper and gently toss to fully combine.
Pat 2 pounds flank steak dry with a paper towel and season steak liberally with salt and pepper; transfer to the opposite side of the veggies or use a second sheet tray.
Transfer to the oven placing the steak on the rack closest to the top of the oven and the veggies on the rack below (if using 2 sheet trays). Broil until the steak is browned and charred at the edges, about 4-5 minutes per side for medium-rare, or until desired doneness. Use a meat thermometer and the guide below to cook to desired doneness.
Remove from the oven, squeeze the fresh lemon over the veggies and let the steak rest for 5 minutes before thinly slicing against the grain. Serve immediately with your favorite steak sauce, if desired.

Protein: Swap the Flank Steak for Top Sirloin, NY Strip, or Ribeye Steak.
Vegetarian: Remove the steak from the recipe and double the potatoes. Complete the meal by serving with a traditional steakhouse side like homemade Mac + Cheese or Creamed Spinach.
Asparagus: Swap for fresh broccoli.

Cut potatoes up to 24 hours in advance and store them submerged in cold water in an airtight container in the fridge.
Trim asparagus and store in an airtight container in the fridge.