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Garlic Butter Steak & Veggies Sheet Pan Recipe

Garlic Butter Steak & Veggies Sheet Pan Recipe
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★★★★★

4.8 from 12 reviews

This Garlic Butter Steak & Veggies Sheet Pan Recipe is a delicious and easy-to-make meal combining tender flank steak with flavorful, roasted vegetables. Seasoned with garlic, fresh herbs, and a hint of paprika, it’s perfect for a quick weeknight dinner or a satisfying weekend feast. Roasting everything together on one pan simplifies cleanup while ensuring the steak stays juicy and the veggies become perfectly caramelized.

Ingredients

Scale

Steak Marinade

  • 1 lb Flank steak
  • 1 teaspoon Salt
  • 1/2 teaspoon Black pepper
  • 1 teaspoon Paprika
  • 3 tablespoons Unsalted butter (divided)
  • 4 cloves Garlic, minced
  • 1 tablespoon Fresh rosemary, chopped
  • 1 tablespoon Fresh thyme, chopped

Vegetables

  • 2 cups Broccoli florets
  • 2 cups Baby potatoes, halved
  • 1 medium Red bell pepper, sliced
  • 1 tablespoon Olive oil
  • Salt and pepper, to taste

Finishing Touches

  • Chili flakes, to taste (optional)
  • Parmesan cheese, to taste (optional)
  • Lemon juice, to taste (optional)

Instructions

  1. Prepare the steak marinade: Slice the flank steak into strips and season with salt, black pepper, and paprika in a mixing bowl. Drizzle 2 tablespoons of melted butter over the steak, add minced garlic, chopped rosemary, and thyme, then toss everything until the steak strips are well-coated with the marinade.
  2. Prepare the vegetables: In a separate bowl, combine broccoli florets, halved baby potatoes, and sliced red bell pepper. Drizzle with olive oil and sprinkle with salt and pepper. Toss the vegetables until they are evenly coated in oil and seasoning.
  3. Make garlic butter: Melt the remaining tablespoon of butter in a small bowl. Add a pinch of salt or a squeeze of lemon juice for extra flavor, stirring to combine.
  4. Arrange on baking sheet: Spread the seasoned vegetables evenly across a large baking sheet. Place the marinated steak strips on top of the vegetables, then drizzle the prepared garlic butter over the entire pan to ensure maximum flavor throughout.
  5. Roast: Preheat your oven to 400°F (200°C). Roast the steak and vegetables for about 20-25 minutes, checking the steak for your preferred level of doneness. For an extra charred finish, broil everything for the last 2-3 minutes if desired.
  6. Rest and serve: Remove the pan from the oven and let the steak and veggies rest for a few minutes. Sprinkle with optional chili flakes and Parmesan cheese, and drizzle with lemon juice before serving to brighten the flavors.

Notes

  • Flank steak is ideal for quick cooking but can be substituted with sirloin or skirt steak if preferred.
  • Baby potatoes should be halved evenly to ensure even roasting; other small potatoes like fingerlings also work well.
  • If you don’t have fresh herbs, dried rosemary and thyme can be used at about one-third the fresh amount.
  • Adjust chili flakes according to your heat preference or omit if sensitive to spice.
  • Parmesan cheese adds a savory finish but is optional if you want to keep it dairy-free.
  • Letting the steak rest after roasting helps retain juices for a more tender bite.
  • You can prepare the marinade and vegetables ahead of time for quicker cooking later.

Nutrition

Keywords: Garlic butter steak, Sheet pan dinner, Roasted vegetables, Flank steak recipe, Easy weeknight meal, One-pan dinner

Find it online: https://reemcook.com/garlic-butter-steak-and-veggies-sheet-pan-recipe/