Sheet Pan Steak and Veggies
This is a sponsored post written by me on behalf of ACME Markets. All opinions are 100% mine.
Sheet Pan Steak and Veggies is easy to assemble and even easier to clean up! A complete steak dinner consisting of juicy skirt steak, potatoes, mushrooms, green beans and onions. Nothing can beat the delicious simplicity of this meal on a busy weeknight!
If you love a good steakhouse dinner but don’t want to deal with all the dishes, this sheet pan meal is for you! And if you’d also like to try a chicken version, I recommend you check out my Sheet Pan Chicken with Spicy Potatoes.
Every year I start January trying to eat better, only to abandon ship by the time the month is coming to an end.
Here’s the truth: cooking healthy food is hard! It requires planning, it can be expensive and it is very time consuming, especially if you are feeding a family of 4 or more.
And the cleaning? Oh my dear God, the cleaning never ends!
Cue the solution to all these problems: sheet pan meals! Dinners that only require a sheet pan and an oven. It really doesn’t get easier than that!
Why you’ll love this recipe
I have no doubts that once you try this recipe, you will want to make it over and over again.
- It’s quick and easy to throw together.
- Super easy clean up!
- Easy to customize with what you have on hand.
- It’s a whole meal in one sheet pan.
- You’ll eat a tender, juicy steak without setting off your smoke alarm!
To make Sheet Pan Steak and Veggies, you will need:
- Steak – I often make this using skirt steak, but flank steak or flat iron steak would work as well!
- Potatoes – I use baby gold potatoes, which I cut in halves, but you can use quartered regular sized potatoes if that’s what you have on hand.
- Green Beans
- Onions – Both yellow onions or red onions would work here!
- Mushrooms – I personally love baby bella or cremini mushrooms, but you can use your favorite variety or even omit, if you are not a mushroom lover.
- Butter – We’ll use butter – preferably unsalted – to make a garlic butter that will give flavor to the veggies and to the steak.
- Garlic – Three or four garlic cloves is enough to please my garlic loving tastebuds! Feel free to adjust the amount according to your preferences.
- Salt and Pepper
When throwing together a sheet pan meal, I like the convenience of packaged veggies.
One of my favorite brands is Signature Farms®. Fresh produce and meat, like mushrooms, nuts, broccoli florets, sweet mini peppers, potatoes, carrots, apples, pre-cut/packaged squash, tomatoes, greens, ground turkey, grass-fed beef and more. All available in bagged or packaged containers and ready to be used in your delicious recipes!
I shopped at ACME Markets in my local area, but you can also find Signature Farms® at the Albertsons Companies family of stores, including Albertsons, Safeway, Jewel-Osco, Vons, Randalls, Shaw’s Supermarket, Star Market and Tom Thumb.
ACME also offers Grocery Delivery and DriveUp & Go™ for convenient ways to shop!
How to Make Sheet Pan Steak and Veggies
The first time I tried this recipe, I was skeptical!
I am a huge fan of cooking steak on the stove, using a cast iron pan, and thought there was no way I could get a decent steak if I cooked it in the oven.
Well, I was wrong! The results were tender, juicy and absolutely delicious.
The key is to not overcook the steaks. I recommend using an instant read thermometer to check your steaks doneness!
Recommended tools and equipment: Large saucepan, large sheet pan.
Here’s how I make Sheet Pan Steak and Veggies. As always, you will find the printable (and more complete) version of the recipe at the end of this post!
Step 1: Prepare the veggies.
- Parboil the Signature Farms potatoes. This step is essential if you want potatoes that have a crispy exterior and a soft creamy interior.
- Prepare the garlic butter by combining melted butter, minced garlic, salt and pepper.
- Arrange the Signature Farms veggies on the sheet pan. Drizzle half the garlic butter and gently toss so all the vegetables are coated with the butter.
Step 2: Roast and Broil.
- Roast the veggies at 425ºF until tender. They won’t yet have that beautiful caramelization that you expect from a sheet pan dinner, but that’s ok as that will come with the broiling!
- Cut the Signature Farms skirt steak into 2 or 3 smaller pieces and arrange on top of the veggies. Drizzle with the remaining butter.
- Turn oven to broil setting. Return the pan to the oven and broil for 4 minutes, then flip the steaks and broil for 3-4 minutes more for medium-rare.
- Remove from oven and let the steaks rest for at least 5 minutes before slicing.
- Make sure to move your top rack to be about 4-6” away from the broiler. You’ll want the top of the steaks to be at least 2-3″ away from the broiler so they can cook quick and get a beautiful seared exterior!
- Invest in a commercial grade sheet pan, as the cheap ones can warp at high temperatures.
- If you oven doesn’t heat evenly and have hot spots, make sure to rotate your sheet pan at least once when roasting the veggies.
What to Serve with Sheet Pan Steak and Veggies?
Nothing! Seriously, this is already a (very satisfying) meal on itself.
That being said, you can definitely serve a side of rice and/or bread if you’d like.
Also, my Chimichurri sauce is begging to be drizzled on this delicious dinner!
This recipe is easily customizable, so you can use whatever you have on hand!
Here are a few variations:
- Use flank steak or flat iron steak instead of the skirt steak.
- Swap some of the veggies. You can use sweet potatoes, broccoli, asparagus, bell peppers, carrots, cauliflower, butternut squash and/or brussels sprouts.
- Add more flavor to the butter by adding your favorite herbs or even some Dijon mustard!
Frequently Asked Questions
Leftovers will keep in the fridge, stored in an airtight container, for about 3 days.
Reheat the steak and vegetables in a 325ºF oven, on a greased baking sheet, until hot. Alternatively, you can reheat in the microwave or on the stovetop.
I personally find that some of the veggies suffer noticeable texture alterations when frozen and thawed. The potatoes get mealy and the mushrooms get very mushy.
That being said, if you don’t mind this, you can freeze the leftovers for up to 3 months.
Sheet Pan Steak and Veggies
- 1 ½ pounds Signature Farms® baby gold potatoes, halved
- Salt and freshly ground pepper, to taste
- 8 ounces Signature Farms® baby bella mushrooms, sliced
- 2 large Signature Farms® yellow onions, quartered and separated into petals
- 12 ounces Signature Farms® green beans
- 1 ½ pounds Signature Farms® Skirt Steak
- ½ cup unsalted butter, melted
- 4 cloves garlic, minced
- Pre heat your oven to 450ºF with the top rack positioned about 4-6” away from the broiler.
- Place the potatoes in a large pot and cover with cold water. Season the water with salt, cover the pot with a lid and turn the stove on high heat. Once the water starts boiling, remove the lid and cook for 5 to 10 minutes, or until the potatoes are fork tender.Drain the potatoes and pat them try with a paper towel.
- While the potatoes are cooking, combine the melted butter with the garlic. Season with salt and pepper, and reserve.
- Spray a large sheet pan (preferably 21 X 15-inch) with cooking spray.
- Arrange the potatoes, green beans, mushrooms, onions and green beans on the sheet pan. Drizzle half of the garlic butter and gently toss so all the veggies are coated with the butter. Season with salt and pepper.
- Roast the veggies for 20 minutes. They will be tender but not yet caramelized.
- Cut the skirt steak into 2 or 3 smaller steaks, pat them dry and season with salt and pepper. Place the steaks over the veggies and drizzle them with the remaining garlic butter.
- Turn oven to the broil setting and place the sheet pan under the broil. Broil for 4 minutes, then flip the steaks and broil for another 3 to 4 minutes for medium-rare.
- Remove pan from the oven and let the steaks rest for 5 to 10 minutes before serving.