Sheet Pan Steak and Veggies — Damn Delicious

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Sheet Pan Steak and Veggies

Perfectly seasoned, melt-in-your-mouth tender steak with potatoes and broccoli. All made on 1 single sheet pan! EASY CLEAN UP!

Steak and veggies.

Steak and potatoes and broccoli.

Is there anything better?

Steak and potatoes and broccoli on a sheet pan .

On ONE single sheet pan.

And an effortless dinner.

Plus, it looks super fance.

Without any of the work.

Sheet Pan Steak and Veggies

Yield: 6 servings

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Perfectly seasoned, melt-in-your-mouth tender steak with potatoes and broccoli. All made on 1 single sheet pan! EASY CLEAN UP!


  • 2 pounds baby red potatoes
  • 16 ounces broccoli florets*
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon dried thyme
  • Kosher salt and freshly ground black pepper, to taste
  • 2 pounds (1-inch-thick) top sirloin steak, patted dry


  1. Preheat oven to broil. Lightly oil a baking sheet or coat with nonstick spray.
  2. In a large pot of boiling salted water, cook potatoes until parboiled for 12-15 minutes; drain well.
  3. Place potatoes and broccoli in a single layer onto the prepared baking sheet. Add olive oil, garlic and thyme; season with salt and pepper, to taste. Gently toss to combine.
  4. Season steaks with salt and pepper, to taste, and add to the baking sheet in a single layer.
  5. Place into oven and broil until the steak is browned and charred at the edges, about 4-5 minutes per side for medium-rare, or until desired doneness.
  6. Serve immediately with garlic butter, if desired.

*16 ounces broccoli florets is equal to about 3 cups.

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Can you use flank or skirt steak?

This turned out great good idea

Do you slice the steaks, like your photo shows, before putting them onto the pan and in the oven?

No, the steaks should be left whole. The steak is sliced upon baking for photographic purposes.

The pocture baby Yukon and baby reds I believe

Yum! This looks delish!

Delicious and simple… I do have a question…

We have a small apartment stove and the broiler isn’t used because I’m old and creaky (getting down and up is hard 😉 ). If I do this in the oven can you suggest temp and time? Thank you… O)

How long at 500 degrees? Thanks!

Cooking time should remain about the same.

Would it be the high or low setting on the broiler?

High, but please be sure to keep an eye on it! 🙂

Hi so I have a gas stove what temperature?

How many minutes do you put if I put it in the oven

Please refer to step #5:

Place into oven and broil until the steak is browned and charred at the edges, about 4-5 minutes per side for medium-rare, or until desired doneness.

How far from broiler do you recommend?

Came out delicious! I enjoy your recipes so much my son is buying your Damn Delicious recipe book for Christmas for Me!

I finfally bought a sheet pan a few weeks ago so now I can make all your amazing sheet pan recipes!

Are there other vegetables in the picture? It looks like there’s more than just the baby red and broccoli? If so, what are they? This looks great and we’re going to have it for dinner tonight!

Cherry tomatoes in the photo.

It’s not cherry tomatoes. It’s yellow and red potatoes

Looks like white and red potatoes to give extra color to the dish.

Just found my Sunday dinner.

I can’t wait to try this, I’m not the greatest cook, but this – I’m sure will make me seem like a fucking badass cook! LOL thanks for sharing, can’t wait to try it this week for dinner.

Nice recipe, I can’t wait to try this recipe Christmas week when our family will be here. Thank You so much.

Can’t wait to try this for the inlaws this week. Do you think I could use frozen broccoli?

I recommend using fresh.

I put all the oil/spices/veggies in a zip lock bag and shake them up instead of trying to “toss” for better and more even coverage. Your recipes make my family of guys very happy!

that is a great idea!

We made this tonight, used trim cut one inch thick
Angus ribeyes… Ahhmazing. ). My husband went nuts over roasted broccoli, never had. Thanks Chungah, another great recipe we will use again!

Looks delicious. At first I thought there were red and yellow grape tomatoes in the mix. Looking closely, I see that they’re all potatoes! (Maybe I looked too closely…in the first photo, the red potato standing up in the top left corner of the pan has a face!) Now, back to the recipe. I’m cooking for two…Hubby prefers his steak medium-well, while I prefer medium-rare. Do you think this recipe and method would work with two different thickness steaks (perhaps 3/4″ and 1″)? Or do you have any other suggestions? Do you foresee any problems if I start by lining the pan with aluminum foil first (even easier clean-up!)? Thank you!

Yes, that should work just fine!

Do you precooked the broccoli. And do you use fresh or frozen?

No, I did not pre-cook the broccoli. There’s no need to! 🙂 I used fresh broccoli.

Azniv — I wouldn’t use aluminum foil. It throws off the temp, tears easily & isn’t the healthiest thing to cook on. Normally in an oven, I use parchment paper, but I’m afraid it would catch fire under a broiler 🙁 I would use avocado oil for its high smoke point & stay away from the ever popular canola oil because it’s probably GMO & smokes at 350°. For lower temps, I use coconut oil or Irish butter & EV olive oil for salads & cold dishes. Here’s a handy little list:

I want to try this without the potatoes, would it work the same without the starch from the potatoes? Will it change time or temperature? Other veggie suggestions, like Brussel Sprouts?

Yes, you can omit the potatoes. Time can vary depending on the vegetables that are substituted. And yes, brussels sprouts sounds amazing!

Very tasty and very easy to make!

I’m guessing High broil or low?

High, but please be sure to keep an eye on it! 🙂

Can I substitute chicken for the meat?

Yes, but please note that cooking time will vary.

What size sheet pan do you use?

I prefer to use an XL sheet pan, about 20.25 x 14.25 x 1 inches.

How long do you cook it for and at what temp.

Please refer to the recipe.

On the comments she stated that if you don’t have a broil setting to do 500 degrees Fahrenheit for 4-5 minutes on each side

My broiler has only low and high. Which setting do you suggests?

High, but please be sure to keep an eye on it! 🙂

We tried it tonight and loved it. My husband suggested maybe next time to marinade the steak in some Italian dressing! Thanks for the quick healthy recipee!!

Do you slice the steaks, like your photo shows, before putting them onto the pan and in the oven?

No, the steaks should be left whole. The steak is sliced upon baking for photographic purposes.

Do you use the high or low setting when broiling?

High, but please be sure to keep an eye on it! 🙂

So yummmmm! My fam of 4 gobbled it up! Picky kids & all. Thank u.

I wasn’t looking to use this recipe for meal prep for Monday-Thursday cooking it on a Sunday. Do you think it will stay fresh till Thursday?

As I am not an expert on food safety, I cannot really say with certainty – sorry! Methods for optimal food storage and shelf life should be based on good judgment and what you are personally comfortable with.

Totally understand thanks

Food safety expert here. Leftovers are safe for 3-4 days after cooking as long as they are put in fridge within 2 hours and stored at 32-40 degrees F. And, of course, reheated thoroughly.

I meant I *was looking lol

What are the dimensions of your pan? Mine never hold everything!

The nutritional info at the bottom says 4 servings and recipe at the top says 6 servings.
Can you tell me which to go by?

Instead of parboiling the potatoes can we just quarter them and then bake it for the same amount of time? or do they need to be parboiled?

I recommend parboiling to ensure they are cooked through.

I nuked my baby Yukon potatoes for 5-6 minutes and then used them. Came out fine!

Can you add zuchini or asparagus? Do you think your cooking times would change? Receipe looks awesome.

Yes, absolutely, but please note that cooking time may vary.

How long would it cook to be medium well?

You can add an additional minute or two, or more, as needed.

Are you supposed to crack the oven door during the broil?

No, I have never heard of that before.

I’d never heard of that before either. i’ve been doing it with the door closed for years. But, I recently had to get the owner’s manual of my oven out to look up something, and I saw that it said to use the broiler with the door opened to the broiler stop position. Who knew?!

I’ve been taught that my entire life to leave door open when broiling…

In the UK, we don’t ‘broil’ – we ‘grill’ instead and for most UK grills, you have to leave the door open. So I guess just trying to ‘translate’ the recipe. I think it’ll work with the door open. Otherwise maybe the oven method.

Where do you add the garlic butter if desired?

I have to admit, I was skeptical that the steak would be too undone but this was absolutely perfect! Delicious! We will absolutely make this again

so you actually have to use a pan to cook the potatoes first, so it’s NOT ALL done in ONE pan.

your recipe calls for red potatoes, but you obviously used read and some kind of white.

I’m assuming you cook the steak whole. while I realize your photos look prettier with the steak cut, it would have been less confusing had you taken one shot with the steak un-cut to avoid confusion.

A lot of smoke and mirrors here.

If you watched the video that was posted with the recipe it shows the steak going in whole and then being sliced after cooking.

People are so quick to pick something apart. If you don’t like the method of which a delicious, FREE recipe was provided to you, than just don’t use it.

I read the recipe and then watched the video and plan to make this tonight!

Thank you for sharing, Chungah!

This comment is just rude! I can’t believe someone would post this. Just shocked at your lack of manners Beth.

Well she responded on the same tone the question was asked.

What question, Denise?! Beth’comment was uncalled for. In fact, it was down right petty.

Wow! What s be-aach!

You must have too much time on your hands. What a rude and unnecessary comment.

How can I upload pictures to your site so I can show you how it looks?
I am making this tonight and this will be awesome

You can post to Instagram and tag me at @damn_delicious! 🙂

We made this tonight. Very tasty, except we cooked the steak 4-5 minutes on the broiler setting, on each side, and it came out well done vs medium rare. So next time, in my oven at least, I’d do 2-3 minutes each side.

We squeezed some lemon on the broccoli too – very delicious! Also added some butter onto the steak after we cooked it, not your garlic butter but I’m hoping to try that at some point. Thanks for the recipe.

Hi Chungah! I’m getting ready to start Whole 30 tomorrow and I can’t wait to try this recipe!
I’ve featured your recipe on my latest blog post:
15 Quick & Easy Whole30 Dinners

Do you think I can use a tri tip steak instead?

Looks yummy! What are the container portions for the 21 day fix plan?

Unfortunately, I cannot answer with certainty as I am not familiar with this plan.

Do you know what the Weight Watcher Plus points are per serving?

Unfortunately, I do not. Sorry!

Check the calories: 460 calories would amount at about 9 or 9.5 points. 460 divided by 50 calories: 9.5

This sounds awesome! Easy and quick. Cooking this tomorrow. Wish me luck!

Hi! I’m not sure if someone has already asked, but if I wanted to make one serving of this would the cooking time change?

Yes, cooking time may have to be reduced as needed.

The name of your web site is spot on! I have made 4 of your recipes and ALL of them were DAMN DELICIOUS!! My husband just pronounced this to be #1 and that speaks volumes because he raved about your Slow Cooker Asian Short Ribs, and 2 days ago THEY were #1, Ha-Ha! Thank you, Chungah, for your easy, flavorful recipes. You make me look like a chef! 🙂

Hi, I made your sheet pan steak this evening, however, my steak did not brown like the one in your pictures even though I left it on the top rack and broiled on hi for 5 minutes on each side. There was also a lot of liquid in the pan (juices from the meat, i guess).
Any suggestions on how to get the steak to brown? Did you pan dear it in the images?
Thank you

That’s really strange. The broiler should have done the trick!

I’ve been a huge fan of your chicken lettuce wraps for a long time. Every time I make them they get rave reviews. I was in a pinch for a quick savory dinner for the fam this weekend, and found this. I had all the ingredients on hand, except the fresh broccoli-I only had frozen. I didn’t want to have to go to the store just for one ingredient, so while I was boiling the baby reds, I dumped the frozen broccoli in the pot with them for about the last minute, voila! Fresh-ish broccoli. I also used flank steak, and added Montreal Chicken Seasoning to the vegetables, along with the thyme, garlic and pepper. Everything turned out wonderfully, and it was so quick and easy to make. I will be making this again!

I had to use 2 large pans, as 2 lbs of potatoes, 160z of broccoli would not all fit. I chopped the steak beforehand because it did not mention this. Would it cook better whole? I like mine well done so I put the steak on the skillet first to brown it. Would I have been okay to just throw it in the oven? The first pan, the veggies burned to a crisp when left in for 15 ins on HIGH broil. So the next pan I put on LOW broil and it came out great. What is your advice for this? Less time on high? Just wondering if I needed to take the extra step to skillet the steak or not?

I recommend leaving the steak whole, not sliced. You can do LOW broil for MORE time or HIGH broil for LESS time – it’s completely up to you and your taste preferences.

Oh nooooooooo Jamie! The directions weren’t to leave under the broiler for 15 minutes. The 15 minutes was the boiling of the potatos. Under the broiler only 4 to 5 minutes per side! 🙂

We don’t eat alot of beef because our large family makes it to costly, so I’m afraid to mess up. My question is should I do anything to tenderize the meat prior to baking. I was also thinking of throwing in some baby tomatoes for extra veggie and to stretch it just a bit more. Thanks for great recipes.

Rebecca, here is a list of ways to tenderize meat (although it may not be necessary):

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