Description
A flavorful and nutritious sheet pan recipe featuring tender flank steak and vibrant roasted vegetables, enhanced with garlic butter.
Ingredients
- 1 lb flank steak
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 3 tablespoons unsalted butter (melted)
- 4 cloves garlic (minced)
- 1 tablespoon fresh rosemary (chopped)
- 1 tablespoon fresh thyme
- 2 cups broccoli florets
- 2 cups baby potatoes (halved)
- 1 medium red bell pepper (sliced)
- 1 tablespoon olive oil
- Chili flakes (to taste)
- Parmesan cheese (to taste)
- Lemon juice (to taste)
Instructions
- Slice the flank steak into strips and season with salt, black pepper, and paprika in a mixing bowl.
- Drizzle 2 tablespoons of melted butter over the steak. Add minced garlic, chopped rosemary, and thyme, tossing until well-coated.
- In another bowl, combine broccoli florets, halved baby potatoes, and sliced red bell pepper. Drizzle with olive oil and sprinkle with salt and pepper. Toss until evenly coated.
- Melt the remaining tablespoon of butter in a small bowl, mixing in a pinch of salt or a squeeze of lemon juice for extra flavor.
- Spread the seasoned vegetables on a large baking sheet in an even layer. Place the marinated steak strips on top of the veggies. Drizzle the prepared garlic butter over the entire pan.
- Preheat your oven to 400°F (200°C). Roast for about 20-25 minutes, checking the steak for desired doneness. For extra char, broil for the last 2-3 minutes.
- Remove the pan from the oven and let it rest for a few minutes before serving.
Notes
For added texture, sprinkle chili flakes for heat. Marinate the steak for extra flavor.