Sheet Pan Steak and Veggies (Juicy, Flavorful & Perfect for Easy Dinners)
If you love a hearty, satisfying dinner that doesn’t require multiple pans or complicated steps, this Sheet Pan Steak and Veggies recipe is exactly what you need.
Ingredients
- 900 g baby red potatoes
- 450 g broccoli florets
- 30 ml olive oil
- 3 garlic cloves 9 g, minced
- 1 teaspoon dried thyme 1 g
- Kosher salt and freshly ground black pepper to taste
- 900 g top sirloin steak about 2.5 cm thick
- Optional: garlic butter for serving
Instructions
Preheat
- Preheat oven to broil (high setting). Lightly oil a large baking sheet or line with parchment paper.
Parboil the Potatoes
- Bring a large pot of salted water to a boil. Add potatoes and cook for 12–15 minutes, until just parboiled.
- Drain thoroughly.
- This step ensures crispy edges once roasted.
Season the Vegetables
- Place potatoes and broccoli in a single layer on the baking sheet.
- Drizzle with olive oil, add garlic and thyme, and season with salt and pepper.
- Toss gently to coat.
Add the Steak
- Pat steak dry with paper towels.
- Season both sides generously with salt and pepper.
- Place steak on the baking sheet alongside the vegetables in a single layer.
Broil
- Broil for 4–5 minutes per side for medium-rare, or until your desired doneness.
- Internal temperatures:
- 52–54°C for medium-rare
- 60°C for medium
- 63°C+ for medium-well
- Let the steak rest for 5 minutes before slicing.
Serve
- Slice steak against the grain and serve immediately with roasted potatoes and broccoli.
- Add a small spoon of garlic butter on top if desired.