Steak and Potatoes Sheet Pan Recipe
A delicious and easy-to-make steak and potatoes sheet pan dinner, perfect for a satisfying meal with minimal cleanup. Juicy top sirloin steaks, baby potatoes, green beans, and onions seasoned with garlic herb butter and roasted to perfection.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
For the Steak:
- 1 ½ pounds petite top sirloin steaks or 1 large top sirloin
- 6 tablespoons salted butter, melted
- 1 teaspoon Worcestershire sauce
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 3 cloves garlic, minced
- 3 sprigs fresh thyme leaves, stripped
- 1 teaspoon fresh rosemary, minced
- 2 tablespoons fresh chopped parsley
- Canola oil
For the Vegetables:
- 12 ounces baby potatoes, cut in half
- 2 cups French green beans
- 1 red onion, cut into ½” thick wedges
Instructions
- Preheat the oven to 425℉. In a small bowl, mix together the melted butter, garlic, Worcestershire sauce, seasonings, and herbs. Set aside 2 tablespoons of the mixture.
- Toss vegetables in butter mixture: Toss potatoes and onions with 1 tablespoon of the butter mixture. Arrange potatoes cut side down on a baking sheet. Bake for 5 minutes.
- Add green beans: Move the potatoes to one side of the pan. Add green beans, brush with butter mixture, and bake for 10 minutes.
- Cook the steaks: Season steaks with salt and pepper. Place on the baking sheet, brush with garlic butter, and broil for 6-8 minutes per side.
- Rest and serve: Let the steaks rest, brush with reserved butter mixture, then slice and serve.
Notes
- Leftovers can be stored in the fridge for up to 4 days.
- Reheat covered in a 350℉ oven until heated through.
Nutrition
- Serving Size: 1 serving
- Calories: 469 kcal
- Sugar: 4g
- Sodium: 1424mg
- Fat: 23g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 23g
- Fiber: 4g
- Protein: 41g
- Cholesterol: 146mg
