Sizzling Steak and Potato Sheet Pan
Enjoy a steakhouse-quality meal with the simplicity of a one-pan dinner. This recipe delivers perfectly seared steak bites and crispy, herb-roasted potatoes, all cooked together for a flavorful, hearty meal with minimal cleanup.
Equipment
- Large rimmed baking sheet
- Large mixing bowl
- Chef's knife
- Cutting board
- Measuring spoons
- Spatula or tongs
Ingredients
- 1.5 lbs top sirloin steak, cut into 1-inch cubes
- 2 lbs baby gold potatoes, halved or quartered
- 3 tablespoons extra virgin olive oil, divided
- 2 sprigs fresh rosemary, finely chopped
- 4 cloves garlic, minced
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt, or to taste
- ½ teaspoon freshly ground black pepper, or to taste
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the potatoes with 2 tablespoons of olive oil, minced garlic, chopped rosemary, salt, and pepper until well-coated.
- Spread the potatoes in a single, even layer on a large rimmed baking sheet. Roast for 20 minutes to give them a head start.
- While the potatoes are roasting, add the steak cubes to the same bowl. Toss with the remaining 1 tablespoon of olive oil, onion powder, smoked paprika, and another pinch of salt and pepper.
- After 20 minutes, carefully remove the hot pan from the oven. Quickly arrange the seasoned steak bites in a single layer among the potatoes, ensuring they make contact with the pan.
- Return the pan to the oven and roast for an additional 10-12 minutes for medium-rare steak, or until the steak is cooked to your desired doneness and the potatoes are golden and fork-tender.
- Remove the pan from the oven and let it rest for 5 minutes. This allows the steak juices to redistribute. Garnish generously with fresh parsley before serving.
Notes
Key to Success: Do not overcrowd the pan; use two if necessary to ensure everything roasts instead of steams. The 20-minute head start for the potatoes is essential for them to cook through without overcooking the steak.
Variations: For a spicy kick, add 1/4 tsp red pepper flakes to the steak. You can also add hearty vegetables like bell pepper, red onion, or cremini mushrooms along with the potatoes.
Gourmet Touches: Drizzle with a balsamic glaze after cooking, or melt a garlic-parsley compound butter over the hot steak and potatoes in the last 2 minutes of cooking.
Ingredient Swaps: New York strip or flat iron steak can be used instead of sirloin. Red potatoes are a good substitute for baby golds. Fresh thyme can be used in place of rosemary.
Variations: For a spicy kick, add 1/4 tsp red pepper flakes to the steak. You can also add hearty vegetables like bell pepper, red onion, or cremini mushrooms along with the potatoes.
Gourmet Touches: Drizzle with a balsamic glaze after cooking, or melt a garlic-parsley compound butter over the hot steak and potatoes in the last 2 minutes of cooking.
Ingredient Swaps: New York strip or flat iron steak can be used instead of sirloin. Red potatoes are a good substitute for baby golds. Fresh thyme can be used in place of rosemary.