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Sheet Pan Steak and Potatoes on a plate
Rachel Kim

Sheet Pan Steak and Potatoes

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