Sheet Pan Steak and Veggies
A one-pan meal featuring juicy steak, crisp-tender broccoli, and golden baby potatoes, all roasted together for an easy weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free, Paleo
Ingredients
Scale
- 1 lb steak (sirloin or ribeye)
- 2 cups broccoli florets
- 1 lb baby potatoes, halved
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper, to taste
- 1 teaspoon dried rosemary or thyme (optional)
Instructions
- Preheat your oven to 425°F (220°C). Line a large baking sheet with foil or parchment for easier cleanup.
- Toss the broccoli florets and halved baby potatoes with 2 tablespoons olive oil, minced garlic, salt, pepper, and the optional dried rosemary or thyme.
- Arrange the seasoned vegetables on one side of the sheet and place the steak on the other side. Season the steak with salt and pepper.
- Bake in the oven for about 20–25 minutes, or until the steak reaches your desired doneness and the veggies are tender and lightly browned.
- Let the steak rest for a few minutes before slicing to allow juices to redistribute. Serve with the roasted broccoli and potatoes.
Notes
Use room-temperature steak for even cooking and avoid overcrowding the pan to ensure vegetables brown nicely.
Find it online: https://www.mealbreeze.com/sheet-pan-steak-and-veggies/