Sheet Pan Flank/Skirt Steak with Roasted Veggies

Sometimes, steak can be intimidating, right? I know I used to feel that way about it sometimes. …Especially cuts like flank and skirt steaks! Don’t be afraid! If you don’t feel like getting out the grill, or if you don’t have a big cast iron skillet, (Really, if you don’t have one, get one!) this recipe is for you!

Everything gets mixed up in one big bowl, tossed on a lined sheet pan, and cooked in the oven. It doesn’t get any easier than that! You are, however, required at one point, to turn the broiler on, and  to flip the steak, but I don’t feel like that’s asking too much. 😉

Afterwards, you are left with a juicy steak and super crispy veggies! Please note, you do not have to cook the veggies for the full amount of time. We prefer them VERY crispy, so they get the full treatment!

Although this meal is quick, resting the steak outside of the oven is just as important as the quick cooking process! Do not cut short, skip, or omit that step!

Also, marinating your steak is totally optional! Life doesn’t always permit extra time to do so! 😉

Print Recipe

Sheet Pan Flank/Skirt Steak with Veggies

Course

Dinner

Prep Time

5 minutes

Cook Time

30 minutes

Passive Time

10 minutes - resting

Servings

Ingredients

• 1-1.25 lb Skirt/Flank steak
• 6 small potatoes of choice I used a mix of sweet, sweet white, and yukon gold
• 10 oz Brussels sprouts sliced in half
• 1 Large onion chopped to preferred size
• 1/4 cup olive oil sub avocado oil
• 1 1/2 tsp Garlic powder
• 1 1/2 tsp Onion powder
• 1 1/2 tsp Smoked Paprika sub regular paprika
• 1 1/2 tsp Thyme leaves
• 1 1/2 tsp Pink salt
• 1 tsp Black pepper

Seasonings for steak

• 1 tsp Garlic powder
• 1 tsp Onion powder
• 1 tsp Pink salt
• 1 tsp Black pepper
• 2 tbsp olive oil sub avocado oil

Course Dinner Prep Time 5 minutes Cook Time 30 minutes Passive Time 10 minutes - resting Servings Ingredients 1-1.25 lb Skirt/Flank steak 6 small potatoes of choice I used a mix of sweet, sweet white, and yukon gold 10 oz Brussels sprouts sliced in half 1 Large onion chopped to preferred size 1/4 cup olive oil sub avocado oil 1 1/2 tsp Garlic powder 1 1/2 tsp Onion powder 1 1/2 tsp Smoked Paprika sub regular paprika 1 1/2 tsp Thyme leaves 1 1/2 tsp Pink salt 1 tsp Black pepper Seasonings for steak 1 tsp Garlic powder 1 tsp Onion powder 1 tsp Pink salt 1 tsp Black pepper 2 tbsp olive oil sub avocado oil

Instructions

1. Optional: If you have the time, you can marinade the steak. (However, it is not necessary.) In a ziploc bag or shallow baking dish, mix together 2 extra tbsp of oil and a tsp of each of the spices listed above. Coat both sides of the steak with the marinade and let it sit for 1-2 hours in the refrigerator.
2. Preheat oven to 450 degrees.
3. Chop your vegetables into bite size pieces. The brussels are usually fine just cut in halves.
4. In a large bowl, toss the chopped vegetables, oil, and seasonings (except for the steak seasonings) until everything is coated evenly.
5. On a baking sheet lined with parchment paper, spread out the vegetables.

   
6. Bake for 15 minutes - half way through, flip the vegetables.
7. Remove the sheet from the oven and set your oven to the BROIL - High setting.
8. Move the vegetables to the edges and position the steak in the middle of the pan.

   
9. Drizzle with more olive oil and sprinkle half of each of the seasonings on each side. (If you marinated your steak, you do not have to season your steak again.)
10. For a medium steak, broil for 6 minutes on the first side, flip and broil for another 3-4 minutes on the remaining side.*

    
11. Remove the steak from the baking sheet, cover with foil, and let it rest for 10 minutes.

    
12. After 10 minutes, slice the steak, against the grain, and serve with the vegetables.
13. Top with garlic herb butter for extra flavor!

    

Recipe Notes

*Cook for 1 minute less for Medium-rare and 1 minute longer for Medium-well.