Flank Steak, Broccoli, and Potatoes Sheet Pan Dinner

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This Flank Steak, Broccoli, and Potatoes Sheet Pan Dinner is easy and delicious.  It has a flavorful rub and a tangy, light Garlic Chive Crema! 

This Sheet Pan Flank Steak Recipe with Potatoes & Broccoli is an easy and delicious Sheet Pan Dinner.  The homemade steak rub adds such wonderful flavor that you really don’t need a sauce, but I’m a sauce fanatic!  So, to top this sheet pan dinner, you get this tangy, light Garlic Chive Crema!  Best of all, you only need 1 pan so it’s a super easy clean up.  Easy and Delicious!

Flank Steak only takes minutes to cook on high heat and stays juicy and tender, so it’s super easy for a weeknight dinner.  Flank steak is also one of those cuts of meat that just keeps on giving.  If you buy a nice big 1.5-2 lb cut, season or marinade it, then simply cook it on the grill, under the broiler, or in the oven, you can easily make 2+ meals out of it, each very different from the other.  Check out these other Flank Steak Recipes.

• Grilled Flank Steak Salad with Basil Dressing
• Stuffed Flank Steak with Mushrooms, Goat Cheese, & Basil
• Mediterranean Flank Steak with Feta & Kale Cauliflower Rice 

Ok, back to this Sheet Pan Dinner Flank Steak Recipe!

Quick note!  This post contains affiliate links, which means I earn a commission (at no extra cost to you) if you purchase from them.  This commission is what helps me keep this blog afloat :).  But, I also share these links because I have used the products, genuinely love them, and want you to know exactly what I used. 

Simple Ingredients and Substitutes

• Flank Steak Rub – I love to make my own because it’s just so easy. However, you can certainly use any steak seasoning blend that you have or prefer. Mine has equal parts Chili Powder, Garlic Powder, Onion Powder, Dried Oregano, and Salt
• Flank Steak – This is the most forgiving cut of beef in my opinion. However, you can also use beef tenderloin, ribeye, strip, or skirt steak. Just note, the thicker the cut, the more time you may need to reach the desired internal temperature and wellness. See recipe notes for internal temperatures.
• Mini Gold Potatoes – Any creamer or yukon gold potatoes will work in this recipe. Just cut them to bite-size pieces for quick cooking. If you use russet potatoes, you will want to peel them as the skins are tough and not pleasant to eat. Sweet potatoes or butternut squash would also be good swaps.
• Broccoli Florets and stems – You can substitute in cauliflower, brussels sprouts, carrots, parsnips, beets, radishes, butternut squash. Softer vegetables, such as zucchini or tomato will take less time to cook, so add those when you add the steak back to the pan for the final 10 minutes of cooking.
• Sour Cream – You can substitute with plain greek yogurt or even mayonnaise.
• Cloves garlic – Fresh is best when it comes to garlic. The great thing in this recipe is that you just need to peel it. The food processor does the rest. But you can buy pre-minced garlic to save time or mince it in bulk and freeze it for use when you need it! You can also substitute in dried garlic flakes or garlic powder.
• Chives – Chives give a very mild onion flavor. You can leave out or substitute with scallions or even dried onion powder or flakes.

Prep-Ahead Steps for this Sheet Pan Steak Dinner

The Rub for this Flank Steak Recipe adds so much flavor!  Actually, it’s a wonderful rub for any steak or chicken so make more of it and save it for another meal!  It includes spices that you likely have on hand: Chili Powder, Garlic Powder, Onion Powder, Oregano, and Salt.  Make the Rub for the Flank steak, by adding all ingredients to a small mixing bowl, then stir to combine. Store in a plastic storage container or baggie.

You can marinate the steak in the rub overnight or do this step right before cooking. If you want to do this the day before, then drizzle a teaspoon or so of the olive oil on the steak.  Then, rub all the seasoning mixture all over the steak on both sides. Place in a storage container, seal it, and store in the fridge.

Clean the broccoli and cut off 5 cups of florets and top of the stems. I love to use the stems too as they are just as flavorful and have lots of nutrition so why waste them?

You can cut the potatoes a day in advance and store in water in the fridge, but I would not do this more than 1 day ahead. You want to quarter the potatoes to roughly all the same size.

Mince the garlic. Add the Sour Cream, garlic, and chives to a mini food processor and blend. Season with salt and pepper to taste. Store in a sealed container in the fridge.

Cook your Flank Steak, Broccoli, and Potatoes

Preheat the oven to 400 F degrees. If you stored the cut potatoes in water, drain them and pat them dry with a clean towel.

To a large Sheet pan, add the broccoli and potatoes.  Drizzle or spray with Extra Virgin Olive Oil.  I love my Sonica Organics Oil Sprayer for this because it is non-aerosol (no toxins and propellants) and is so easy to pump, then spray.  I spray the bottom of the pan, then the veggies.  Then rub it all around with your hands.  Sprinkle with salt and pepper and again rub it all over.  Spread out into a single layer.

Place the vegetables in the preheated oven and roast them for 20 minutes.

If you marinated the steak in the rub overnight, pull it out and let it rest at room temperature while the veggies cook. If not, then this is when you would do that step.

After 20 minutes, pull the veggies out and using a spatula, push them to the outside of the pan. Place the rubbed steak in the center and put the pan back in the oven for 10 minutes.

After 10 minutes, change the oven setting to broil, move the pan up to the top broiler shelf and cook under the broiler for 5-7 minutes. At 3 minutes, check to make sure the potatoes and broccoli are not burning and if they are, move the pan down a shelf.

Once the steak is done cooking, let the pan sit out at room temperature for 10 minutes to allow the meat to finish cooking and the juices to redistribute. If you cut the meat too soon, all of the good juices will be let out and the meat may be dry.

Slice and serve with the Garlic Chive Crema and Enjoy! 😍 Carrie