Sheet Pan Steak with Roasted Potatoes and Broccoli
Prep Time: 1 hour and 30 minutes minimum, up to 8 hours and 30 minutes maximum, depending on how long you choose to marinate the steak (30 minutes hands-on time).
Meal Notes: This recipe is an easy one-sheet dinner that tastes like a high-end steakhouse special. Truly a complete meal in-and-of-itself, no additional sides are required. That said, if you’re serving a big crew or feeling especially hungry, you might consider adding a soup or salad as a starter.
Source: Bobbi’s Kozy Kitchen
2 pounds flank steak
1/4 cup olive oil
2 Tablespoons balsamic vinegar
9 cloves garlic, divided
1/2 pounds baby potatoes
4 sprigs fresh rosemary (or 2 teaspoons dry)
1 head broccoli
Prep: Preheat oven to 450 degrees F. Line a baking sheet with aluminum foil. Mince garlic. Cut potatoes in half. Strip leaves from rosemary sprigs and roughly chop them. Cut broccoli into florets.
Marinate Steak: Place steak in a gallon-sized Ziploc bag with 1/4 cup olive oil, balsamic vinegar, half the garlic, salt and pepper. Let steak marinate in the fridge for between 1 hour and 8 hours, turning at least once.
Roast Potatoes: Scatter halved potatoes and rosemary leaves on the baking sheet. Drizzle with 1 Tablespoon of the olive oil. Season generously with salt and pepper to taste. Toss to coat. Spread evenly and roast for about 20 minutes or until edges of potatoes begin to brown. In the meantime, remove steak from the fridge and bring to room temperature.
Prepare Broccoli: Combine remaining 2 Tablespoons olive oil, broccoli, and remaining garlic in a bowl. Season with salt and pepper, tossing to coat. Place broccoli on baking sheet, along with the already-roasted potatoes.
Roast Steak: Place an ovenproof wire rack over the broccoli and potatoes. Remove room temperature steak from the Ziploc bag. Shaking off excess marinade, lay the steak on the rack. Return the baking sheet to the oven and roast about 10-15 minutes, until steak reaches your preferred level of doneness.