Preheat oven to 425°F (220°C). Place a large rimmed sheet pan in the oven to heat while it preheats.
Pat steak completely dry with paper towels.
Mix 1 tbsp olive oil with salt, pepper, garlic powder, and smoked paprika. Rub all over the steak.
Toss vegetables with remaining 2 tbsp olive oil, salt, and pepper.
Remove hot pan from oven. Spread vegetables in a single layer, leaving space in the center.
Place steak in the center of the pan.
Roast for 20–22 minutes, or until steak reaches desired doneness (130°F for medium-rare).
Switch to broil for the final 2–3 minutes. Dot butter over the steak.
Remove from oven and rest steak on the pan for 5 minutes.
Slice steak against the grain, arrange over vegetables, garnish with parsley, and serve.
Easy Sheet Pan Steak Dinner
Prep time: 5 minutes
Cook time: 25 minutes
Serves: 4
- Times
- Description
- Image
- Ingredients
- Method
- Notes
- Nutrition
- Prep time: 5 minutes
- Cook time: 25 minutes
- Total time: 30 minutes
- Serves: 4
Ingredients
- 1.5–2 lbs sirloin or flank steak
- 3 tbsp olive oil, divided
- 1½ tsp kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp smoked paprika
- 1 bunch asparagus, trimmed
- 2 bell peppers, sliced (any color)
- 1 cup cherry tomatoes
- 1 medium zucchini, sliced into half-moons
- 2 tbsp unsalted butter
- Fresh parsley, for garnish
- Pinch of red pepper flakes (optional)
Method
- 1)
Notes
- For flank steak, always slice thin and against the grain to ensure tenderness.
- Preheating the sheet pan is the single most important step for caramelized vegetables — don’t skip it.
- Leftovers keep in the fridge for up to 3 days and reheat beautifully in a 375°F oven for 10–12 minutes.