Sheet Pan Flank Steak with Garlic Roasted Potatoes Recipe

Sheet Pan Flank Steak with Garlic Roasted Potatoes is the kind of meal that makes weeknight dinner both stress-free and downright craveable! Savory, sizzling steak and garlicky, golden potatoes share the same pan with a medley of colorful veggies—making this a complete, flavor-packed supper with minimal cleanup and maximum payoff.

Ingredients You’ll Need

All you need are a few staple ingredients you might already have in your kitchen, each bringing something special to this Sheet Pan Flank Steak with Garlic Roasted Potatoes. From tender steak to zesty seasonings, every component adds flavor or texture that’ll have everyone reaching for seconds!

• Flank Steak (2 pounds): This lean, flavor-packed cut cooks quickly and soaks up every bit of seasoning—slice it thin for melt-in-your-mouth bites.
• Small Red Potatoes (2 pounds): These little beauties roast up crispy on the outside and creamy in the center, especially when pre-boiled.
• Broccoli (2 cups): Adds vibrant color and a slight crunch that perfectly balances the steak and potatoes.
• Medium Onion (sliced): The onion caramelizes beautifully, adding both sweetness and depth to the mix.
• Red Pepper (cubed): A pop of color and a subtle, fresh sweetness to every bite.
• Garlic (4 cloves, finely chopped): The real flavor MVP—half for the veggies and potatoes, half for the steak for double the garlicky goodness.
• Olive Oil (1/4 cup): Helps everything caramelize, crisp up, and meld together while adding a rich, silky texture.
• Ground Cumin (1–2 tablespoons): Gives that unmistakable earthy warmth and hints at your steak’s savory side.
• Dried Oregano (1 tablespoon): A herby backbone that complements both meat and vegetables.
• Salt and Pepper: Season generously to make every flavor sing!

Variations

One of the best things about Sheet Pan Flank Steak with Garlic Roasted Potatoes? You can make it your own every single time! Swap, tweak, or add to your heart’s content—there are endless ways to personalize this crowd-pleaser so it matches your cravings or dietary needs.

• Swap the Steak: Try using chicken breast, boneless thighs, or even salmon fillets—just adjust the cook time for best results.
• Change Up the Veggies: Use asparagus, green beans, zucchini, or sweet potatoes for a fresh twist and to clean out the fridge.
• Go Spicy: Add a pinch of chili flakes or smoked paprika for a bold, spicy kick that pairs beautifully with the cumin and garlic.
• Make It Dairy-Free or Paleo: Stick with olive oil and your favorite seasonings—this recipe is naturally gluten-free and easy to adapt.

How to Make Sheet Pan Flank Steak with Garlic Roasted Potatoes

Step 1: Preheat and Prep Your Pan

Start by preheating your oven to broil on high—you want that intense heat for a gorgeous golden finish! Generously coat your sheet pan with cooking spray or a slick of olive oil so nothing sticks and cleanup stays easy.

Step 2: Boil the Potatoes

Pop your small red potatoes into a pot of salted water and boil for about 20 minutes, just until fork-tender. This par-cooking means your potatoes will roast up perfectly crispy without being underdone when everything hits the sheet pan together.

Step 3: Toss the Veggies & Potatoes

In a big mixing bowl, combine half of the chopped garlic (2 cloves), olive oil, cumin, oregano, and plenty of salt and pepper. Add your cooked potatoes, broccoli, red pepper, and sliced onion. Toss until all those veggies are glistening with seasoning and ready for the pan.

Step 4: Prepare and Season the Steak

Season your flank steak with the remaining chopped garlic, plus more salt and pepper to taste. For even cooking and maximum flavor, slice the steak thinly against the grain before arranging it across the top of your veggies on the sheet pan—every piece will get that irresistible caramelization!

Step 5: Broil to Perfection

Place the loaded sheet pan under the broiler and cook for 5–7 minutes. Flip the steak pieces, then broil for another 5–7 minutes, or until the steak is cooked to your preferred level of doneness and both potatoes and veggies are golden and crisp around the edges. That aroma? Irresistible!

How to Serve Sheet Pan Flank Steak with Garlic Roasted Potatoes

Garnishes

Add a sprinkle of fresh chopped parsley or cilantro for a burst of color and freshness, or grate a little lemon zest over the top for a zippy finish. You can even drizzle with an extra touch of olive oil or a squeeze of lemon juice just before serving for added brightness.

Side Dishes

This dish is hearty and complete on its own, but it pairs beautifully with a simple green salad, a fresh tomato cucumber salad, or even warm bread to mop up any juice. For something truly fun, serve alongside chimichurri or a creamy horseradish sauce for dipping.

Creative Ways to Present

Bring the sheet pan right to the table for a rustic, family-style vibe—let everyone dig in! For meal prep, portion into individual containers for easy weekday lunches. You can also layer steak and veggies in a wrap or pita for an epic leftover sandwich.

Make Ahead and Storage

Storing Leftovers

Let any leftover Sheet Pan Flank Steak with Garlic Roasted Potatoes cool down before packing into airtight containers. Store in the fridge for up to 3 days—just as delicious reheated for lunches or a quick dinner.

Freezing

If you’d like to freeze leftovers, separate the steak from the veggies and potatoes. Place in freezer-safe bags or containers. Flank steak keeps its texture best if thawed overnight in the fridge and then reheated gently.

Reheating

For best results, reheat steak and potatoes on a sheet pan at 350°F for about 10 minutes, or until warmed through. If you’re in a rush, the microwave works too, but use short intervals and cover loosely to avoid drying out the steak.

FAQs

Final Thoughts

If you’re looking for a meal that looks gorgeous, tastes incredible, and lets you enjoy time at the table instead of fussing in the kitchen, give Sheet Pan Flank Steak with Garlic Roasted Potatoes a try. It’s wholesome, wildly flavorful, and guaranteed to win hearts—enjoy every bite!

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