Sheet Pan Steak and Potatoes
A simple yet delicious dish that combines tender steak with crispy baby potatoes, perfect for busy evenings.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 2-3 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: None
Ingredients
Scale
- 1 lb steak (sirloin or ribeye)
- 1 lb baby potatoes
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon rosemary
- 1 teaspoon thyme
- Salt and pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the baby potatoes in half and place them on a sheet pan.
- Drizzle with olive oil, garlic, rosemary, thyme, salt, and pepper. Toss to coat the potatoes evenly.
- Roast the potatoes in the oven for 20 minutes until they begin to soften and turn golden brown.
- Season the steak with salt and pepper, ensuring every inch is covered.
- Add the seasoned steak to the sheet pan after the potatoes have roasted for 20 minutes. Roast for an additional 10-15 minutes, or until the steak reaches your desired doneness.
- Let the steak rest for a few minutes before slicing. Serve the steak alongside the roasted potatoes.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to restore crispiness.
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 2g
- Sodium: 520mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 85mg
Find it online: https://recypez.com/sheet-pan-steak-and-potatoes/