Name: Sheet Pan Steak and Potatoes
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 2 cloves Garlic, minced; 2 Tbsp Balsamic Vinegar; 2 Tbsp Soy Sauce ((use Tamari to make this recipe gluten-free)); 2 Tbsp Cooking Oil; 2 tsp Kosher Salt; 1 tsp Dried Thyme; 1 lb Skirt Steak, thinly sliced against the grain ((sub hanger or flank steak)); 2 Tbsp Cooking Oil; 1.5 lbs Baby Yukon Gold Potatoes, quartered ((sub any baby potatoes)); 2 Tbsp Extra Virgin Olive Oil; 1 tsp Kosher Salt; 1/2 tsp Garlic Powder; 1/4 tsp Black Pepper; Chopped Parsley or Chives, for topping ((optional)); Sour cream, for serving ((optional))

To make a sheet pan version of this classic meal, roast the potatoes until tender and then cook everything under the broiler to give it a golden brown sear. Sheet Pan Steak and Potatoes delivers all the hearty comfort but almost no dishes to clean up!

The inspiration for this recipe came when I was testing Parmesan Roasted Potatoes. We were eating so many of those crispy, tender roasted potatoes for dinner, that it suddenly occurred to me that I should throw some protein on there and call it dinner. 😉

The key to this method is to roast the potatoes first until they are nearly perfectly tender. Then add the steak and broil it until it’s done to your liking. Steak cooks quickly and broiling it gives it a golden sear while staying tender and a perfect medium doneness in the middle.

The rest is easy. Here’s how to do it.

Ingredients

Steak - Use a thin skirt steak or flank steak here. They cook quickly and are very tender as long as they are sliced against the grain. Check out this post for more details on slicing against the grain. (Thicker cuts of steak won’t work with this method because they will take longer to cook and could cause the potatoes to burn before the steak is done.)
Baby Yukon Gold Potatoes - These tender potatoes get crisp on the outside and golden tender on the inside.
Garlic, Balsamic Vinegar, Soy Sauce, Dried Thyme - These are the ingredients that go into the steak marinade and give that steak tons of flavor.
Cooking Oil and Olive Oil - This recipe uses two types of oil. A high-heat neutral cooking oil (like avocado oil, grapeseed oil, or vegetable oil) is great for the initial roasting of the potatoes and to marinate the steak. Using olive oil to finish the potatoes adds nice flavor. Feel free to just use one type of oil if you prefer.
Garlic Powder - Use garlic powder in the roasted potatoes instead of fresh garlic because it won’t burn at the high cooking temperatures the way that fresh garlic might.

How to Make Sheet Pan Steak and Potatoes

The first part of making these potatoes is steam-roasting them. Basically, covering the potatoes and cooking them at high heat so that they get evenly cooked throughout. Then finish them uncovered to brown. This recipe just has marinated steak added and broiled at the end.

Marinate steak - Combine marinade ingredients and add steak. Marinate steak for at least 15 minutes and up to a day before cooking.
Steam Potatoes - Spread potatoes out on an oiled baking sheet. Cover tightly with foil (you don’t want any of that moisture to sneak out) and transfer to the oven to steam for 25 minutes at 450°F / 232°C. They should be nearly tender at this point.
Turn on broiler - Take potatoes out of the oven and turn on the broiler. Move a rack so it’s about 6 inches from the broiler.
Toss potatoes with seasoning - Toss potatoes with olive oil, salt, garlic powder, and black pepper.
Add steak to potatoes - Remove steak from marinade and nestle it in the center of the potatoes. Season it with salt and pepper.
Broil on top - Slide sheet pan under the broiler and cook until steak is lightly cooked on top, 2 to 3 minutes.
Flip steak and finish - Flip steak over and give potatoes a stir. Return to broiler and continue cooking until steak is cooked to your liking.
Rest steak - Don’t forget to rest your steak! Give it at least 5 minutes, covered, to rest.
Slice steak and serve!

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5 from 5 votes