A one-pan meal of seared steak and roasted vegetables — easy, balanced, and minimal cleanup. This recipe is perfect when I want something hearty and satisfying without spending hours in the kitchen or creating a mountain of dishes. The combination of juicy steak, crisp-tender vegetables, and a hit of garlic and herbs makes it a go-to for busy nights.
Why You’ll Love This Recipe
I love how this recipe brings together convenience and flavor. It’s made all on a single sheet pan, which means easy prep and easier cleanup. The vegetables roast beautifully while the steak gets a delicious sear under the broiler. Whether I’m cooking for my family or meal prepping for the week, this dish hits all the right notes—protein-packed, colorful, and full of satisfying textures.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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1 to 1½ lb (≈ 450‑680 g) steak (e.g. sirloin, flank, or strip), about 1‑1½ inches thick
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2 cups baby potatoes (halved or quartered as needed)
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1 cup broccoli florets
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8 oz (≈ 225 g) mushrooms, halved (optional)
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1 red onion, cut into wedges
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2–3 tbsp olive oil (divided)
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Salt and pepper, to taste
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1 tsp dried thyme or rosemary (or fresh, chopped)
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2–3 cloves garlic, minced (or garlic powder)
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Optional: butter or herb butter to finish
Directions
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I start by preheating the oven to 400 °F (≈ 200 °C), placing one rack in the middle and another about 4 inches below the broiler.
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I remove the steak from the fridge, pat it dry, season with salt and pepper, and let it rest at room temperature while I prepare the vegetables.
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In a large bowl, I toss the potatoes, broccoli, mushrooms, and red onion with half the olive oil, herbs, garlic, salt, and pepper. Then I spread them out in a single layer on a rimmed baking sheet.
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I roast the vegetables for about 8–10 minutes until they just begin to soften and brown. If I’m using denser vegetables like carrots, I either pre-cook them a bit or cut them smaller so they cook evenly.
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While the veggies are roasting, I sometimes give the steak a quick sear in a hot skillet—1–2 minutes per side—just to build a flavorful crust. Then I place the steak on the sheet pan with the vegetables.
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I switch the oven to broil and cook everything under high heat until the steak reaches the doneness I like, flipping the steak halfway through. This usually takes about 5–7 minutes per side for medium-rare.
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Once done, I remove the pan and let the steak rest for around 5 minutes so the juices can redistribute.
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I slice the steak against the grain and serve it with the roasted vegetables. Sometimes I add a little butter or herb butter on top for extra richness.
Servings and timing
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Yield: 4 servings
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Prep Time: 10–15 minutes (plus optional steak resting time)
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Cook Time: 20–30 minutes
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Total Time: 30–45 minutes
Variations
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I sometimes swap the steak for boneless chicken thighs or salmon fillets for a different protein option.
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For a spicier version, I sprinkle in red pepper flakes or a drizzle of sriracha before roasting.
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Sweet potatoes or Brussels sprouts also work great if I want a different veggie mix.
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I occasionally marinate the steak ahead of time in balsamic vinegar, soy sauce, and garlic for a flavor boost.
Storage/Reheating
I store any leftovers in an airtight container in the fridge for up to 3–4 days. When I’m ready to reheat, I use the oven at 350 °F for about 10–15 minutes or warm everything in a skillet over medium heat to keep the steak tender and the vegetables crisp.
FAQs
How do I know when the steak is done?
I use a meat thermometer for accuracy—130–135 °F for medium-rare, 140 °F for medium. The steak should also feel firm but still give slightly when pressed.
Can I skip the stovetop sear?
Yes, but I like doing it because it adds a deeper crust and flavor. If I’m short on time, I go straight to roasting and broiling.
What’s the best steak cut for this recipe?
Sirloin, flank, and strip steak all work well. I look for a cut about 1 to 1½ inches thick so it cooks evenly without drying out.
Can I make this recipe ahead of time?
Yes, I often prep the vegetables and season the steak earlier in the day. Then I just roast and broil everything fresh when I’m ready to eat.
How do I keep the vegetables from overcooking?
I stagger the cooking—starting with denser veggies like potatoes and adding more delicate ones like broccoli later if needed. Keeping everything in a single, even layer also helps.
Conclusion
This sheet pan steak and roasted vegetables recipe is one of my favorites for a reason—it’s simple, flavorful, and leaves me with minimal cleanup. Whether I’m feeding a crowd or just want a well-balanced meal with little effort, this dish delivers every time.
Print
Sheet Pan Steak and Roasted Vegetables
- Prep Time: 10–15 mins (plus optional resting of steak)
- Cook Time: ≈ 20–30 mins (roast + broil stages)
- Total Time: ≈ 30–45 mins
- Yield: 4 servings
- Category: Main Course
- Method: Oven roasting / broiling
- Cuisine: American / Bistro‑style
- Diet: Low Fat
Description
A one‑pan meal of seared steak and roasted vegetables — easy, balanced, and minimal cleanup
Ingredients
- 1 to 1½ lb (≈ 450‑680 g) steak (e.g. sirloin, flank, or strip), about 1‑1½ inches thick
- 2 cups baby potatoes (halved or quartered as needed)
- 1 cup broccoli florets
- 8 oz (≈ 225 g) mushrooms, halved (optional)
- 1 red onion, cut into wedges
- 2–3 tbsp olive oil (divided)
- Salt and pepper, to taste
- 1 tsp dried thyme or rosemary (or fresh, chopped)
- 2–3 cloves garlic, minced (or garlic powder)
- Optional: butter or herb butter to finish
Instructions
- Preheat the oven and set racks: one rack in middle and another ~4 inches below the broiler (or top heating element). Preheat to 400 °F (≈ 200 °C). (Some recipes later switch to broil at the end.)
- Remove steak from refrigerator, pat dry, season both sides with salt and pepper, and let rest while you prep veggies.
- In a bowl, toss potatoes, broccoli, mushrooms, onion with about half the olive oil, some salt, pepper, and herbs. Spread vegetables in a single layer on a rimmed baking sheet.
- Roast the vegetables for ~8–10 minutes until they begin to soften and brown. (If using denser veggies like carrots, par‑cook or cut smaller so they catch up.)
- Meanwhile, if desired, do a quick sear of the steak in a hot skillet (1–2 minutes per side) just to develop a crust (optional but adds flavor). Then place the steak on the sheet pan among the vegetables.
- Switch oven mode to broil (or high heat). Broil (or roast under high heat) the steak and vegetables until steak reaches desired doneness, flipping once in the middle. This often takes 5–7 minutes per side for medium-rare, depending on thickness. (Some recipes first roast, then broil at end.)
- Remove the pan from the oven. Let the steak rest ~5 minutes to allow juices to redistribute.
- Slice the steak against the grain. Serve alongside the roasted vegetables. Optionally, top steak or vegetables with a pat of butter or herb butter while resting.
Notes
- Stagger vegetable cooking times so everything finishes together — denser vegetables like potatoes may need a head start. (See Cook the Story method) :contentReference[oaicite:0]{index=0}
- If you don’t like fully roasted broccoli, add it later in the roasting stage rather than from the start. :contentReference[oaicite:1]{index=1}
- Using a quick stovetop sear before finishing in oven can enhance flavor and color. :contentReference[oaicite:2]{index=2}
- Let steak rest after cooking to avoid losing too much juice. :contentReference[oaicite:3]{index=3}
- Adjust broiling times according to steak thickness and your oven’s broiler strength — watch closely to avoid burning. :contentReference[oaicite:4]{index=4}
