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.
- 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!
More Sheet Pan Meals
- Sheet Pan Tacos
- Sheet Pan Sausage and Peppers
- Sheet Pan Honey Dijon Chicken
- Sheet Pan Jerk Shrimp with Coconut Rice
- Sheet Pan Chicken Shawarma
- No-Knead Sheet Pan Pizza
- Anchor 3-Piece Glass Mixing Bowls
- Pyrex Dish with Lid
- Half Sheet Pan
- Aluminum Foil
- 6-inch Global Knife
Sheet Pan Steak and Potatoes
- Shallow Baking Dish
- Small Mixing Bowl
- sheet pan
- aluminum foil
For the Steak:
- 2 cloves Garlic, minced
- 2 tablespoon Balsamic Vinegar
- 2 tablespoon Soy Sauce (use Tamari to make this recipe gluten-free)
- 2 tablespoon Cooking Oil
- 2 teaspoon Kosher Salt
- 1 teaspoon Dried Thyme
- 1 lb Skirt Steak, thinly sliced against the grain (sub hanger or flank steak)
For the Potatoes:
- 2 tablespoon Cooking Oil
- 1.5 lbs Baby Yukon Gold Potatoes, quartered (sub any baby potatoes)
- 2 tablespoon Extra Virgin Olive Oil
- 1 teaspoon Kosher Salt
- ½ teaspoon Garlic Powder
- ¼ teaspoon Black Pepper
- Chopped Parsley or Chives, for topping (optional)
- Sour cream, for serving (optional)
- Combine garlic, balsamic vinegar, soy sauce, 2 tablespoon cooking oil, 2 teaspoon salt, and dried thyme. Add steak and turn to coat in marinade. Pierce it a few times with a fork to help the marinade soak in. Let steak marinate while preparing potatoes. (If it will be less than 15 minutes and you just took the steak out of the fridge, you can leave it out so that it comes to room temperature before cooking. If it will be any longer, return it to the fridge.)
- Preheat oven to 450°F / 232°C.
- Drizzle cooking oil over a sheet pan, tipping the pan to evenly coat.
- Scatter potatoes over the pan and cover very tightly with foil (you might need to sheets of foil).
- Transfer potatoes to the oven and roast, covered, for 25 minutes.
- Remove potatoes and turn on the oven's broiler. (Make sure that an oven rack is positioned about 6-inches from the heat source. If it’s too far away the steak will take a long time to cook. Too close and the steak might burn before it’s cooked through.)
- Whisk together olive oil, 1 teaspoon salt, garlic powder, and black pepper. Pour over potatoes and toss everything to combine.
- Nestle marinated steak in the center of the potatoes. Season the top of the steak generously with black pepper and a small sprinkle of extra kosher salt.
- Slide sheet pan under the broiler and cook until steak is lightly cooked on top, 2 to 3 minutes.
- Remove pan and flip steak to the other side. Turn / stir potatoes with a spatula. Season steak with some additional black pepper and salt.
- Return pan to oven and continue broiling until potatoes are tender and steak is golden brown and cooked to your liking, 4 to 8 minutes more (depending on how you like your steak cooked).
- Transfer steak to a cutting board and let rest, covered, for 5 minutes. Slice against the grain.
- Toss potatoes with parsley or chives.
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