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}
