Sheet Pan Flank Steak with Crispy Potatoes and Broccolini
This easy sheet pan flank steak with crispy potatoes and broccolini makes a nutritious dinner all on one tray. It couldn't be easier and is super delicious!
Course Main Course
Cuisine American
Keyword Flank Steak, sheet pan dinner, Steak Dinner
Prep Time 10 minutes
Cook Time 27 minutes
Total Time 37 minutes
Servings
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servings
Calories 503 kcal
Author The Seasoned Mom
Ingredients
list of 10 items
½ cup soy sauce
¼ cup olive oil plus an additional 1 tablespoon (divided)
2 tablespoons seasoned rice vinegar can substitute with balsamic vinegar
1 ½ tablespoons honey
1 teaspoon dried ginger powder
1 teaspoon garlic powder
1 ½ lbs. flank steak
1 lb. baby red potatoes halved or quartered (if large)
1 tablespoon salted butter melted
2 bunches about 16 oz. broccolini
list end
Instructions
list of 6 items
1. In a small bowl, whisk together soy sauce, olive oil, vinegar, honey, ginger, and garlic powder. Place flank steak in a large Ziplock freezer bag. Pour
the marinade into the bag and toss to coat. Seal the bag and refrigerate for 30 minutes (or up to 24 hours).
2. Line a large, rimmed baking sheet with aluminum foil and set aside.
3. Place top oven rack 6 inches from heat. Preheat oven to 450°F (230C). Spread potatoes on the prepared baking sheet. Drizzle potatoes with butter, remaining
1 tablespoon olive oil, ¼ teaspoon salt, and a pinch of black pepper. Toss to coat.
4. Bake potatoes for about 15 minutes. Stir potatoes and move them to the outer edges of the pan. Place broccolini in the middle of the pan. Place steak
on top of the broccolini and discard the remaining marinade in the bag.
5. Change oven setting to BROIL. Return pan to the oven for 6 minutes. Turn steak, stir vegetables, and broil 6 more minutes (or until it reaches desired
doneness).
6. Remove from oven, allow steak to rest 5 minutes. Slice steak against the grain, and serve with broccolini and potatoes.
list end
Recipe Notes
Cooking for Just Two? You can either find a slightly smaller flank steak and cut the rest of the ingredients in half, or prepare the full recipe but freeze
the leftover steak. I like to use leftover steak in tacos or French Dip sandwiches later in the week!
Want to Prep Ahead? You can marinate the meat up to 24 hours in advance, so that there's very minimal last-minute work involved!
Nutrition Information for Flank Steak, Potatoes, Broccolini and 1 Tablespoon Marinade:
Nutrition Facts
Sheet Pan Flank Steak with Crispy Potatoes and Broccolini
Amount Per Serving
Calories 503 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 7g44%
Cholesterol 109mg36%
Sodium 1756mg76%
Potassium 1166mg33%
Carbohydrates 27g9%
Fiber 2g8%
Sugar 8g9%
Protein 41g82%
Vitamin A 90IU2%
Vitamin C 10.2mg12%
Calcium 53mg5%
Iron 4.3mg24%
* Percent Daily Values are based on a 2000 calorie diet.
From the seasoned mom
_._,_._,_
This easy sheet pan flank steak with crispy potatoes and broccolini makes a nutritious dinner all on one tray. It couldn't be easier and is super delicious!
Course Main Course
Cuisine American
Keyword Flank Steak, sheet pan dinner, Steak Dinner
Prep Time 10 minutes
Cook Time 27 minutes
Total Time 37 minutes
Servings
undefined
servings
Calories 503 kcal
Author The Seasoned Mom
Ingredients
list of 10 items
½ cup soy sauce
¼ cup olive oil plus an additional 1 tablespoon (divided)
2 tablespoons seasoned rice vinegar can substitute with balsamic vinegar
1 ½ tablespoons honey
1 teaspoon dried ginger powder
1 teaspoon garlic powder
1 ½ lbs. flank steak
1 lb. baby red potatoes halved or quartered (if large)
1 tablespoon salted butter melted
2 bunches about 16 oz. broccolini
list end
Instructions
list of 6 items
1. In a small bowl, whisk together soy sauce, olive oil, vinegar, honey, ginger, and garlic powder. Place flank steak in a large Ziplock freezer bag. Pour
the marinade into the bag and toss to coat. Seal the bag and refrigerate for 30 minutes (or up to 24 hours).
2. Line a large, rimmed baking sheet with aluminum foil and set aside.
3. Place top oven rack 6 inches from heat. Preheat oven to 450°F (230C). Spread potatoes on the prepared baking sheet. Drizzle potatoes with butter, remaining
1 tablespoon olive oil, ¼ teaspoon salt, and a pinch of black pepper. Toss to coat.
4. Bake potatoes for about 15 minutes. Stir potatoes and move them to the outer edges of the pan. Place broccolini in the middle of the pan. Place steak
on top of the broccolini and discard the remaining marinade in the bag.
5. Change oven setting to BROIL. Return pan to the oven for 6 minutes. Turn steak, stir vegetables, and broil 6 more minutes (or until it reaches desired
doneness).
6. Remove from oven, allow steak to rest 5 minutes. Slice steak against the grain, and serve with broccolini and potatoes.
list end
Recipe Notes
Cooking for Just Two? You can either find a slightly smaller flank steak and cut the rest of the ingredients in half, or prepare the full recipe but freeze
the leftover steak. I like to use leftover steak in tacos or French Dip sandwiches later in the week!
Want to Prep Ahead? You can marinate the meat up to 24 hours in advance, so that there's very minimal last-minute work involved!
Nutrition Information for Flank Steak, Potatoes, Broccolini and 1 Tablespoon Marinade:
Nutrition Facts
Sheet Pan Flank Steak with Crispy Potatoes and Broccolini
Amount Per Serving
Calories 503 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 7g44%
Cholesterol 109mg36%
Sodium 1756mg76%
Potassium 1166mg33%
Carbohydrates 27g9%
Fiber 2g8%
Sugar 8g9%
Protein 41g82%
Vitamin A 90IU2%
Vitamin C 10.2mg12%
Calcium 53mg5%
Iron 4.3mg24%
* Percent Daily Values are based on a 2000 calorie diet.
From the seasoned mom
_._,_._,_
