sheet pan steak

potatoes and veggies
5 from 1 vote
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6
This is perfect for date night without ever leaving the house!

Ingredients

  • 1 lb. baby yukon potatoes, halved lengthwise
  • 1 lb. asparagus, trimmed
  • 1 pint cherry tomatoes
  • 3 tablespoons olive oil, divided
  • 3 cloves garlic, minced
  • 1 teaspoon fresh thyme leaves, finely chopped
  • kosher salt and cracked black pepper
  • 2 lbs. flank steak, 1-inch thick, patted dry
  • 1 lemon, quartered

Instructions

  • Preheat the oven to broil. Use a nonstick sheet tray or lightly oil a sheet tray or coat with nonstick spray.
  • Bring a large pot of salted water to a boil, add 1 lb. baby potatoes halved and cook until parboiled, about 12 minutes; drain.
  • Spread in a single layer on a sheet tray, parboiled potatoes, 1 lb. asparagus, and 1 pint cherry tomatoes.
  • Combine 3 tablespoon oil, 3 minced garlic cloves and 1 teaspoon chopped thyme in a small bowl. Drizzle over veggies; season with salt and pepper and gently toss to fully combine.
  • Season 2 lbs. flank 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.

SERVING SUGGESTIONS

  • Serve with a crisp green salad and a side of garlic bread to complete this meal.

SWAP SUGGESTIONS

  • 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 and cheese or creamed spinach.
  • Asparagus: Swap for fresh broccoli.

MAKE AHEAD

  • 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.

NOTES

  • RARE 125° F
  • MEDIUM RARE 135° F
  • MEDIUM 145° F
  • MEDIUM WELL 150° F
  • WELL DONE 160° F

Nutrition

Calories: 364kcal | Carbohydrates: 22g | Protein: 37g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 91mg | Sodium: 96mg | Potassium: 1191mg | Fiber: 4g | Sugar: 4g | Vitamin A: 979IU | Vitamin C: 48mg | Calcium: 76mg | Iron: 5mg