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!
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PREP-AHEAD TO MAKE YOUR SHEET PAN FLANK STEAK
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 SHEET PAN FLANK STEAK DINNER
Preheat the oven to 400F 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
Sheet Pan Flank Steak Dinner with Potatoes & Broccoli
This Flank Steak Recipe with Potatoes & Broccoli is an easy and delicious Sheet Pan Dinner. The homemade steak rub adds such wonderful flavor. 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!
Ingredients
Flank Steak Rub
- ½ teaspoon Chili Powder
- ½ teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- ½ teaspoon Dried Oregano, crushed
- ½ teaspoon Salt
All other ingredients
- 1.25 lb Flank Steak 1-1.25 lbs is good
- 20 oz Mini Gold Potatoes Small are fine to use
- 5 cups Broccoli Florets and stems
- 2 tablespoon Extra Virgin Olive Oil for steak and veggies
- ½ teaspoon Salt
- ½ teaspoon Fresh Ground Pepper
- ½ Cup Sour Cream
- ½ teaspoon Garlic, minced
- 4 tablespoon Chives, chopped
Instructions
Prep-Ahead
-
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 and 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 in addition to the florets 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. Pulse to blend until the chives are completely blended. Season with salt and pepper to taste. Store in a sealed container in the fridge.
Cook the Flank Steak Recipe Sheet Pan Dinner
-
Preheat the oven to 400F 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 Olive Oil. Go light with the oil and 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 you did not, then drizzle a teaspoon or so of the olive oil on the steak and rub all the seasoning mixture all over the steak now on both sides and set aside.
-
After 20 minutes in the oven, pull the veggies out and using a spatula, push them all out to the outside of the pan, making space in the center for the steak. 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.
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Serve with the Garlic Chive Crema and Enjoy!
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