Sheet Pan Steak and Potatoes
Crispy roasted potato wedges and green beans on one sheet pan, with a seared sirloin finished under the broiler and topped with garlic herb butter. Serves 4.
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A complete steak dinner on one pan. The potatoes get a head start so they turn crisp, then the green beans and steak join them for the last few minutes under high heat.
A pat of herb butter on the hot steak makes it feel like a steakhouse plate.
Ingredients
- 1 1/2 pounds Yukon Gold potatoes, cut in wedges
- 3 tablespoons olive oil, divided
- 1 1/2 teaspoons salt, divided
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 12 ounces green beans, trimmed
- 1 1/2 pounds boneless top sirloin, about 1 1/4 inches thick
- 2 tablespoons garlic herb butter
Instructions
- Roast the potatoes. Heat the oven to 425°F. Toss the potatoes with 2 tablespoons oil, 1 teaspoon salt, pepper and garlic powder and roast 25 minutes, turning once.
- Add the steak and beans. Season the steak with the remaining salt and pepper. Push the potatoes aside, add the green beans tossed with the remaining oil, and set the steak in the middle.
- Roast and broil. Roast 8 to 10 minutes, then switch to broil and cook 3 to 5 minutes more, until the steak reaches 130°F for medium-rare.
- Rest and serve. Rest the steak 5 minutes topped with herb butter, slice across the grain and serve with the potatoes and beans.
Tips
- Preheat the empty sheet pan for crispier potatoes.
- A thicker steak gives you more control over doneness.
Questions about this recipe
- What steak is best for a sheet pan dinner?
- Top sirloin, strip or flat iron, about 1 1/4 inches thick.
- Can I use sweet potatoes?
- Yes; cut them a little thicker since they cook faster.
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