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Steak Potato Broccoli Sheet Pan

A delicious one-pan meal featuring juicy steak, seasoned potatoes, and vibrant broccoli, ready in about 30 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb flank steak (or your favorite cut) Ensure it reaches room temperature before cooking.
  • 4 medium potatoes, cubed
  • 1 bunch broccoli, cut into florets
Seasoning and Oil
  • 3 tablespoons olive oil Divided: 2 tbsp for veggies and 1 tbsp for steak.
  • 2 teaspoons garlic powder
  • 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried) Can be substituted with thyme or Italian seasoning.
  • Salt and pepper to taste Ensure generous seasoning for the steak.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. In a large mixing bowl, toss the cubed potatoes and broccoli florets with 2 tablespoons of olive oil, garlic powder, rosemary, salt, and pepper until evenly coated.
  3. Spread the seasoned potatoes and broccoli on a large baking sheet in a single layer.
  4. Rub the remaining tablespoon of olive oil on the flank steak, seasoning generously with salt and pepper. Place it on the sheet pan alongside the veggies.
Cooking
  1. Bake everything in the preheated oven for 20-25 minutes, or until the steak is cooked to your liking (medium-rare is about 135°F or 57°C). The potatoes should be golden brown and tender, and the broccoli crisp-tender.
  2. Remove from the oven and let the steak rest for a few minutes before slicing. Serve the steak alongside the potatoes and broccoli for an inviting family meal.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, use the oven or microwave, being cautious not to overheat the steak.