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flank steak sliced on a sheet pan with potatoes and caramelized onion

Sheet Pan Steak and Potatoes

3.58 from 7 votes
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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Prep Time25 minutes
Cook Time30 minutes
Total Time55 minutes
Servings: 6
Author: Molly Thompson

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

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
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