Restaurant-Worthy Dinner on a Single Sheet Pan!
- Easy and healthy dinner recipe
- One pan meal for minimal cleanup
- Great for date nights at home
- Pairs well with a bold glass of Cabernet
- Potatoes that are soft on the inside and crispy on the outside
- Tender, juicy steak cooked to perfection
Need another steak dinner? Try creamy alfredo steak pasta with balsamic, Thai steak salad, or steak fajitas next.
Ingredients You’ll Need
- Baby potatoes, Flank steak, Olive oil, Garlic, Thyme, Rosemary, Oregano, Salt and pepper, Garlic powder, Italian seasoning, Paprika, Red pepper flakes, and Parsley
How to Make Sheet Pan Steak and Potatoes
- Preheat oven & prep pan. Preheat oven to 400°F. Line a rimmed baking sheet with foil or parchment.
- Make caramelized onion (optional). Heat 1 tbsp coconut or olive oil in a skillet over medium. Cook sliced onion, stirring occasionally, 15–20 minutes until deep amber. Set aside.
- Season potatoes. Place halved potatoes on the pan. Toss with 2 tbsp olive oil, garlic, thyme, rosemary, oregano, salt and pepper until evenly coated.
- Roast potatoes. Spread potatoes in a single layer on one side of the baking sheet. Roast 18–22 min, flipping once halfway, until fork-tender and golden-brown. (Time varies by potato size.)
- Season steak. While potatoes roast, mix garlic powder, Italian seasoning, paprika, red pepper flakes, salt and pepper in a small bowl. Rub both sides of the steak with the spice mix.
- Finish steak: Remove potatoes and switch oven to broil. Stir potatoes and push to one side of the pan. Place steak on the other side. Broil the steak for 5-7 minutes on one side then remove from the oven, flip the steak, stir the potatoes and place back in the oven. Broil the other side of the steak for another 5-7 minutes or until medium rare (135°F).
- Rest steak. Remove steak to a cutting board, tent loosely with foil, and rest 5–10 minutes. This step is essential — it lets juices redistribute.
- Finish & serve. Slice steak thinly against the grain. Top with a pat of butter, chopped parsley, and caramelized onions if using. Serve with roasted potatoes.
Recipe Variations
- Add veggies: Add some greens like broccoli or asparagus to the pan with the potatoes the pan for the last 8–10 minutes.
- Garlic butter finish: Mix butter, garlic, and parsley and spoon over slices.
- Parmesan crust: Toss potatoes with ¼ cup shredded Parmesan before finishing.
- Top with mushrooms: Mushrooms are one of my favorite steak pairings. You’ve got to try this easy mushroom sauce for steak when you make this recipe!
Tips for Tender, Juicy Steak
- Physically tenderize the meat by pounding it down with a mallet or rolling pin to break down any tough muscle fibers.
- Season the steak with salt.
- Cook it to the right temperature using an internal thermometer (135°F for medium-rare).
- Rest your meat for a few minutes after cooking so all of the juices don’t run out.
- Slice the steak against the grain.
Temperature Guide
The best way to know when your steak is done is to use an internal meat thermometer. Place the thermometer into the side of the steak until it reaches the center.
- Rare: 120–125°F (remove at 118–120°F, carryover to 120–125°F)
- Medium-rare (recommended for flank/skirt): 130–135°F (remove at 127–130°F). Many chefs prefer 130°F for juicy flank steak.
- Medium: 135–145°F
- USDA safe minimum for whole beef cuts: 145°F (follow USDA guidance if you prefer).
Tip: Flank and skirt are best medium-rare and sliced thin against the grain. Thicker sirloin can be cooked a little longer.
More Sheet Pan Meals
Sheet Pan Steak and Potatoes
Easy sheet pan steak and potatoes with garlic-herb butter takes just 35 minutes start-to-finish. Great for family weeknights or a date-night in. Roast crispy baby potatoes and broil or sear the flank steak right on the sheet pan.
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Servings: 6
Ingredients
For the potatoes:
- 1 1/2 lbs mixed baby potatoes halved
- 2 tablespoons olive oil
- 4 garlic cloves minced
- 1 teaspoon thyme chopped
- 1 teaspoon rosemary chopped
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
For the steak:
- 1 1/2 pound flank steak
- 2 teaspoons garlic powder
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- 1/2 teaspoon crushed red pepper flakes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Parsley for topping
For the caramelized onion (optional):
- 1 tablespoon coconut oil or olive oil
- 1 large yellow onion sliced
Instructions
- Preheat oven to 400°F. Line a large baking sheet with foil or spray with non-stick cooking spray.
- If you’re making caramelized onion, add coconut or olive oil to a medium saucepan over medium heat. Add the sliced onion, and cook, stirring frequently, for 15-20 minutes or until the onions soften and turn a dark amber color.1 tablespoon coconut oil or olive oil, 1 large yellow onion
- Add the halved baby potatoes to the pan and drizzle with 2 tablespoons olive oil. Top with minced garlic, thyme, rosemary, dried oregano, salt and pepper. Toss well to coat the potatoes. Roast in the preheated oven for 20 minutes, stirring halfway through.1 1/2 lbs mixed baby potatoes, 2 tablespoons olive oil, 4 garlic cloves minced, 1 teaspoon thyme chopped, 1 teaspoon rosemary chopped, 1/2 teaspoon dried oregano, Salt and pepper to taste
- While the potatoes are roasting, prepare the steak. In a small bowl, combine the garlic powder, Italian seasoning, paprika, red pepper flakes, salt and pepper in a small bowl. Season steak by rubbing the spice mix on both sides.1 1/2 pound flank steak, 2 teaspoons garlic powder, 1 teaspoon Italian seasoning, 1 teaspoon paprika, 1/2 teaspoon crushed red pepper flakes, 1 teaspoon salt, 1/2 teaspoon black pepper
- When the potatoes are ready, remove from the oven and turn the oven to broil mode. Stir the potatoes and push them to one side of the pan. Place the seasoned steak on the opposite side and place back in the oven. Broil the steak for 5-7 minutes on one side then remove from the oven, flip the steak, stir the potatoes and place back in the oven. Broil the other side of the steak for another 5-7 minutes or until medium rare (135°F).
- Remove from the oven and sprinkle with parsley and top with caramelized onion if using.Parsley
Last step! If you make this, please leave a review letting us know how it was!
Notes
- Make-ahead: Roast potatoes up to 1 day ahead; reheat at 425°F for 8–10 minutes to re-crisp. Keep steak rare-to-medium-rare and reheat briefly in a hot skillet for 1–2 minutes per side or slice and warm gently.
- Storage: Refrigerate in airtight container up to 3 days.
- Freeze: Not recommended for best texture.
Nutrition
Calories: 321kcal | Carbohydrates: 24g | Protein: 27g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 68mg | Sodium: 459mg | Fiber: 3g | Sugar: 2g | Vitamin A: 242IU | Vitamin C: 25mg | Calcium: 58mg | Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
How many calories in steak and potatoes?
One serving of this recipe is approximately 290 calories.
Which steak cut is best for a sheet pan?
Flank or skirt give great flavor and slice thin. Top sirloin or hanger work too. Adjust the finish time by thickness.
Can I sear the steak?
Skillet searing gets the deepest crust but adds a dish. Both produce excellent results when timed properly.
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