Sheet-Pan Flank Steak

Sheet-Pan Flank Steak

This Sheet-Pan Flank Steak proves that a steak supper can be both impressive and simple.

Sheet-Pan Flank Steak
Makes 4 to 6 servings
  • 1 pound baby yellow potatoes, halved
  • 5 tablespoons olive oil, divided
  • 6 tablespoons grated Parmesan cheese, divided
  • 4 teaspoons minced garlic
  • 2 teaspoons kosher salt, divided
  • 1½ teaspoons ground black pepper, divided
  • 1 (2-pound) flank steak
  • 2 medium zucchini (about 6 ounces each), cut into 3x½-inch pieces
  • ¼ cup chopped fresh parsley
  1. Preheat oven to 475°.
  2. On a large rimmed baking sheet, toss together potatoes, 2 tablespoons oil, 2 tablespoons Parmesan, 1 teaspoon garlic, ¾ teaspoon salt, and ¼ teaspoon pepper. Spread potato mixture evenly on baking sheet. Bake until potatoes just start to lightly brown, 6 to 8 minutes. Remove from oven.
  3. While potatoes are cooking, rub both sides of steak evenly with 2 tablespoons oil and 1 teaspoon salt. Sprinkle with remaining 3 teaspoons garlic and ¾ teaspoon pepper.
  4. Increase oven temperature to 500°.
  5. Move potatoes in a single layer to one side of baking sheet. Place steak next to potatoes. Add zucchini next to steak on baking sheet. Drizzle with remaining 1 tablespoon oil, remaining ¼ teaspoon salt, and ¼ teaspoon pepper.
  6. Bake until vegetables are tender and steak is at desired degree of doneness, 8 to 10 minutes. Remove from oven and let rest for 5 minutes.
  7. In a small bowl, stir together remaining ¼ cup Parmesan, parsley, and remaining ¼ teaspoon pepper. Just before serving, sprinkle with Parmesan mixture.



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