Sheet Pan Garlic Butter Steak & Veggies

40 mins
Serves 4
facebook.com

Directions

  1. 1Preheat the oven to 425 degrees F.
  2. 2Preheat the oven to 425 degrees F.
  3. 3Preheat the oven to 425 degrees F.
  4. 4Lightly grease a large sheet pan or line it with parchment paper.
  5. 5Lightly grease a large sheet pan or line it with parchment paper.
  6. 6Lightly grease a large sheet pan or line it with parchment paper.
  7. 7Boil the baby potatoes in salted water for 8 to 10 minutes until just slightly tender, then drain well.
  8. 8Boil the baby potatoes in salted water for 8 to 10 minutes until just slightly tender, then drain well.
  9. 9Boil the baby potatoes in salted water for 8 to 10 minutes until just slightly tender, then drain well.
  10. 10Place the potatoes, broccoli, onion, and tomatoes on the sheet pan.
  11. 11Place the potatoes, broccoli, onion, and tomatoes on the sheet pan.
  12. 12Place the potatoes, broccoli, onion, and tomatoes on the sheet pan.
  13. 13Drizzle with olive oil and season with half the salt, black pepper, garlic powder, onion powder, and Italian seasoning.
  14. 14Drizzle with olive oil and season with half the salt, black pepper, garlic powder, onion powder, and Italian seasoning.
  15. 15Drizzle with olive oil and season with half the salt, black pepper, garlic powder, onion powder, and Italian seasoning.
  16. 16Toss gently.
  17. 17Toss gently.
  18. 18Toss gently.
  19. 19Push the vegetables to the sides and place the steak in the center of the pan.
  20. 20Push the vegetables to the sides and place the steak in the center of the pan.
  21. 21Push the vegetables to the sides and place the steak in the center of the pan.
  22. 22Season the steak with the remaining salt, black pepper, garlic powder, onion powder, and Italian seasoning.
  23. 23Season the steak with the remaining salt, black pepper, garlic powder, onion powder, and Italian seasoning.
  24. 24Season the steak with the remaining salt, black pepper, garlic powder, onion powder, and Italian seasoning.
  25. 25In a small bowl, stir together the melted butter, garlic, parsley, rosemary if using, and lemon juice if using.
  26. 26In a small bowl, stir together the melted butter, garlic, parsley, rosemary if using, and lemon juice if using.
  27. 27In a small bowl, stir together the melted butter, garlic, parsley, rosemary if using, and lemon juice if using.
  28. 28Spoon half over the steak and vegetables.
  29. 29Spoon half over the steak and vegetables.
  30. 30Spoon half over the steak and vegetables.
  31. 31Bake for 18 to 22 minutes, until the steak is cooked to your liking and the vegetables are tender and lightly browned.
  32. 32Bake for 18 to 22 minutes, until the steak is cooked to your liking and the vegetables are tender and lightly browned.
  33. 33Bake for 18 to 22 minutes, until the steak is cooked to your liking and the vegetables are tender and lightly browned.
  34. 34Let the steak rest for 5 minutes, then slice against the grain.
  35. 35Let the steak rest for 5 minutes, then slice against the grain.
  36. 36Let the steak rest for 5 minutes, then slice against the grain.
  37. 37Drizzle with the remaining garlic butter mixture before serving.
  38. 38Drizzle with the remaining garlic butter mixture before serving.
  39. 39Drizzle with the remaining garlic butter mixture before serving.

Ingredients

  • 1.5 pounds flank steak or sirloin steak
  • 1.5 pounds flank steak or sirloin steak
  • 1.5 pounds flank steak or sirloin steak
  • 1 pound baby potatoes
  • 1 pound baby potatoes
  • 1 pound baby potatoes
  • 3 cups broccoli florets
  • 3 cups broccoli florets
  • 3 cups broccoli florets
  • 1 small onion, cut into wedges
  • 1 small onion, cut into wedges
  • 1 small onion, cut into wedges
  • 1 cup cherry tomatoes or chopped Roma tomatoes
  • 1 cup cherry tomatoes or chopped Roma tomatoes
  • 1 cup cherry tomatoes or chopped Roma tomatoes
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 3 tablespoons unsalted butter, melted
  • 3 tablespoons unsalted butter, melted
  • 3 tablespoons unsalted butter, melted
  • 4 cloves garlic, minced
  • 4 cloves garlic, minced
  • 4 cloves garlic, minced
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 0.5 teaspoon black pepper
  • 0.5 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon garlic powder
  • 1 teaspoon garlic powder
  • 0.5 teaspoon onion powder
  • 0.5 teaspoon onion powder
  • 0.5 teaspoon onion powder
  • 1 teaspoon Italian seasoning
  • 1 teaspoon Italian seasoning
  • 1 teaspoon Italian seasoning
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon lemon juice
  • 1 teaspoon lemon juice
  • 1 teaspoon lemon juice

Equipment

sheet pansmall bowl