Are you ready to elevate your weeknight dinner game with a dish that's as delicious as it is simple? Meet the Sheet Pan Parmesan Steak and Potatoes—a mouthwatering recipe that combines juicy flank steak with perfectly roasted baby potatoes, all seasoned to perfection. In just 45 minutes, you can whip up a hearty meal that will leave your family and friends asking for seconds. This one-pan wonder not only saves you time on cleanup, but it also delivers a burst of flavor that will make your taste buds dance. Read on to discover how to create this irresistible dish that’s sure to become a new favorite in your household!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 lb flank steak
- 1 lb baby potatoes, halved
- 1/2 cup grated Parmesan cheese
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C). Line a large rimmed sheet pan with parchment paper or lightly grease with cooking spray to prevent sticking.
- Pat the flank steak dry with paper towels to ensure proper seasoning and browning. Trim any excess fat from the edges of the steak.
- In a small bowl, mix together grated Parmesan cheese, garlic powder, Italian seasoning, salt, and black pepper to create a seasoning blend.
- Halve the baby potatoes, ensuring they are roughly similar in size for even cooking. Toss potatoes in 1 tablespoon of olive oil, then sprinkle with half of the Parmesan seasoning mixture.
- Spread the seasoned potatoes on the sheet pan in a single layer, cut-side down. Roast in the preheated oven for 15 minutes.
- While potatoes are roasting, brush the flank steak with remaining olive oil and coat completely with the remaining Parmesan seasoning mixture.
- Remove the sheet pan from the oven, push potatoes to one side, and place the seasoned steak next to them. Return to oven.
- Cook for an additional 10-15 minutes, depending on desired steak doneness. For medium-rare, aim for an internal temperature of 135°F (57°C).
- Remove sheet pan from oven and let the steak rest for 5-7 minutes to allow juices to redistribute. This ensures a more tender and flavorful meat.
- Slice the flank steak against the grain into thin strips. Serve immediately with the roasted Parmesan potatoes.
Tips
- Choose the Right Steak: Flank steak is a great choice for this recipe due to its rich flavor and tenderness. However, you can also use sirloin or ribeye if you prefer a different cut.
- Uniform Potato Sizing: Halve the baby potatoes into similar sizes to ensure they cook evenly. This will help you achieve that perfect golden-brown exterior and tender interior.
- Season Generously: Don’t be shy with the Parmesan seasoning! It not only adds flavor but also creates a delicious crust on both the steak and potatoes.
- Use a Meat Thermometer: For the best results, use a meat thermometer to check the doneness of your steak. Aim for 135°F (57°C) for medium-rare, and adjust cooking time if you prefer it more well done.
- Let it Rest: After cooking, let the steak rest for 5-7 minutes before slicing. This allows the juices to redistribute, resulting in a more flavorful and juicy steak.
- Experiment with Veggies: Feel free to add other vegetables to the sheet pan, such as bell peppers or asparagus, for added color and nutrition.
- Serve with a Side: Pair your steak and potatoes with a fresh salad or steamed vegetables for a complete meal that’s both satisfying and healthy.
Nutrition Facts
Calories: 402kcal
Carbohydrates: 20g
Protein: 27g
Fat: g
Saturated Fat: 8g
Cholesterol: 70mg
