Sheet Pan Steak with Potatoes and Broccoli – Quick, and easy, with very little cleanup, this sheet pan dinner is one that your family will request again, and again!
Well, our blazing hot (90 degrees is like the surface of the sun for us in Western Washington ) weather is gone, and we are back down to the mid 70’s. No more getting up to 72, or more, in my house at 4:30 AM. It is about 68 right now. I would love somewhere in the middle, maybe 80?
I know, I am so picky. I should just be happy for some sunshine since it has been a late summer here this year. But we don’t have AC, so when it is 85 in my house I tend to get a bit cranky.
Just ask Kevin…..not fun
Now that is has cooled enough for me to re-enter my kitchen, all cooking has been done outside for the past week, I am back on my sheet pan kick.
I can’t help it, it is so easy, and leaves me (or Kevin) just one pan to clean at the end of the meal. If you have ever seen how I cook you will know that that is a HUGE plus! I tend to be one of those people that uses every pot and pan and bowl in the house. When I have a big cooking day for the blog it literally looks like a tornado tore through my kitchen!
I don’t know about you, but I love just about any kind of veggie roasted. Of course potatoes are the one we all love, but cauliflower is amazing, like this Roasted Cauliflower and Cheese Soup or this
The rack I use is actually one that doubles as a cooling rack as well. I have never tried this without using a rack. The rack helps to allow the meat to cook all the way around, as well as allowing the potatoes and broccoli to crisp. You could try pushing the vegetables to the side, and laying the steak on the sheet pan I think.
I have never used a London broil so I can't tell you for sure, but you could search how long to cook a London broil in the over and see what you can come up with. You could probably use a flank steak and just watch the internal temperature.
I used flat iron steak for this, but flank steak should be pretty available. I shop at Albertson's mostly, but I know they have flank steak at Costco. I have also seen it in Kroger stores (Fred Myer, QFC).
My husband and I really enjoyed this recipe! We modified it a bit (less potatoes, less broccoli, 1.25 pound steak) since it's just two of us). In retrospect, we would recommend marinating the meat longer than 15 minutes if possible (we couldn't detect much of the marinade effect after a 15 minute period although it still may have tenderized the meat a bit (?)). I really loved the potatoes – just the right amount of tenderness, crunch, and mingling with the balsamic part of the marinade!
No such thing as a stupid question 🙂 No, don't slice it before. Cook them per the instructions and then make sure to let them rest for a few minutes before slicing to keep all of those yummy juices in the meat.
What makes me a little concerned is you put the raw steak on the top of already almost cooked vegetables and all the raw juices fall to the bottom where the vegetables are cooking. This doesn't sound good to me.
Marinating and roasting under way.. had to use substitutions, for the balsamic and the rosemary, I used acv & brown sugar to replace the balsamic And thyme in place of rosemary. Also I used red potatoes skin in rather than Yukon golds, I just couldn’t make the trip to the grocery for a few items.. will let ya know how it works out
I made this and it was very good, but for me the steak was too rare. If I had cooked it longer then the veggies would have been overcooked…. so next time I will need to figure times and how to get the steak in earlier. Also with flank steak or London broil (same thing) one end tends to be much thinner than the rest of steak. This causes part to get done a lot sooner than the rest. Flavor was wonderful!
Welcome! It is so nice to meet you. My name is Bobbi. I am the Mom of 2 great kids, and Nana to a beautiful baby girl Kylee, and a handsome little devil named Torin. I share my life and home with my awesome partner Kevin, and 2 furbabies….