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Easy Sheet Pan Steak and Veggies

Sheet Pan Steak and Veggies
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A simple one-pan meal featuring tender steak pieces and roasted vegetables seasoned with garlic and herbs.

Ingredients

Scale
  • 1 lb skirt steak, sirloin, or flank steak, cut into 1 1/2-inch pieces
  • 1 lb small new red and/or yellow potatoes, halved
  • 12 oz green beans, trimmed
  • 1 small red onion, cut into 1-inch wedges
  • 8 oz cremini mushrooms, halved
  • 2 tbsp olive oil
  • 3–4 cloves garlic, minced
  • 1 tsp dried Italian seasoning (or a mix of oregano, basil, thyme)
  • 1 tbsp Worcestershire sauce (for steak, optional)
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley or chives, chopped, for garnish (optional)

Instructions

  1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easier cleanup.
  2. In a medium bowl, combine the olive oil, minced garlic, Italian seasoning, and a good pinch of salt and pepper. This will be your herb-garlic butter for the steak and vegetables.
  3. On the prepared sheet pan, arrange the halved potatoes, trimmed green beans, red onion wedges, and mushrooms. Drizzle about half of the garlic-herb oil mixture over the vegetables and toss gently to ensure they are well coated. Spread them into a single layer.
  4. Roast the vegetables in the preheated oven for 15-20 minutes, or until they start to become tender.
  5. While the vegetables are roasting, prepare the steak. Pat the steak pieces dry with paper towels. In a bowl, toss the steak with the remaining garlic-herb oil mixture and Worcestershire sauce (if using). Season additionally with salt and pepper.
  6. After the initial vegetable cooking time, carefully remove the sheet pan from the oven. Push the vegetables slightly to the edges of the pan and arrange the seasoned steak pieces in a single layer in the center.
  7. Return the sheet pan to the oven and cook for another 5-8 minutes for medium-rare steak, or longer to achieve your desired doneness. For a more charred finish, you can switch the oven to broil for the last 3-4 minutes, keeping a close eye on it to prevent burning.
  8. Once cooked, remove the pan from the oven and let the steak rest for 5-10 minutes before serving. Garnish with fresh parsley or chives, if desired.

Notes

    Find it online: https://www.masterthecook.com/easy-sheet-pan-steak-and-veggies/