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thin slices of cooked flank steak with a lightly pink center beside browned potato wedges and roasted green beans on a plain plate, with no butter pat or garnish
Rachel Kim

Sheet Pan Steak and Potatoes

Flank steak needs a short, hot finish, so the potatoes do most of their roasting before the meat reaches the pan. A broiler supplies the final heat without another cooking vessel, but that step calls for foil rather than parchment. Rest the steak before slicing it thinly across the grain, then let the potatoes catch any juices on the serving plate instead of cutting the meat early and leaving those juices on the board.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 1/4 lb flank steak about 3/4 inch thick
  • 1 lb Yukon Gold potatoes cut into 1/2-inch wedges
  • 8 oz green beans trimmed
  • 2 tbsp olive oil divided
  • 1 tbsp Worcestershire sauce
  • 1 tsp garlic powder
  • 3/4 tsp fine salt divided
  • 1/2 tsp black pepper
  • 1 tsp dried rosemary crushed

Method
 

  1. Heat the oven to 450°F and line an 18-by-13-inch rimmed metal sheet pan with foil. Toss potatoes with 1 tablespoon oil, rosemary and 1/4 teaspoon salt and roast for 20 minutes.
  2. Pat steak dry and rub with Worcestershire, garlic powder, pepper, 1 teaspoon oil and 1/4 teaspoon salt. Toss green beans with remaining oil and salt.
  3. Turn potatoes, add green beans and roast for 7 minutes more. Move the vegetables toward the edges and lay steak flat in the center.
  4. Switch to broil and place the pan about 6 inches from the element. Broil steak for 4 to 6 minutes per side, watching the vegetables and turning any dark pieces inward, until the steak reaches 145°F.
  5. Transfer steak to a clean board and rest for at least 3 minutes, preferably 5. Slice thinly across the grain and serve with the potatoes and green beans.