Irresistible Sheet Pan Flank Steak with Garlic Roasted Potatoes

The aroma of garlic and rosemary fills the kitchen as your flank steak roasts perfectly alongside velvety, golden potatoes. This irresistible sheet pan flank steak with garlic roasted potatoes is a straightforward yet delightful dish that takes about 30 minutes from start to finish. Its simplicity lies in using a single pan, allowing the flavors to meld beautifully while ensuring you spend less time on cleanup.

This dish is perfect for busy weeknights and special gatherings alike. You can prepare it in advance by marinating the steak and cutting the potatoes to save time. Impress your family or guests with this scrumptious meal that’s both hearty and elegant.

Why You’ll Love This Recipe

• One pan means less cleanup and easy prep.
• The flank steak emerges juicy while the potatoes reach a crispy perfection.
• Fresh rosemary infuses the dish with a delightful aroma and flavor.
• It’s ready in about 30 minutes, making it perfect for weeknight dinners.

What You’ll Need

Here’s everything you need to create this wonderful dish.

For the Steak

• 1.5 lb flank steak (tender cuts that hold flavor)
• 3 tbsp olive oil (also avocado oil can be used)
• 4 cloves garlic, minced
• 2 tbsp fresh rosemary, chopped
• 1 tsp salt (sea salt or kosher salt recommended)
• 1/2 tsp pepper

For the Potatoes

• 1.5 lb baby or Yukon Gold potatoes (golden and creamy)

Note: Avocado oil serves as a great alternative to olive oil.

Substitutions & Swaps

• Use sirloin steak if flank isn’t available.
• Swap rosemary with thyme for a different flavor.
• Yukon Gold potatoes can be replaced with red potatoes.
• Olive oil may be substituted with grapeseed oil.

How to Make It

Prepare this dish in just a few simple steps.

Preheat the oven

Preheat your oven to 425°F (220°C) to create a hot, sizzling environment for roasting.

Prepare the steak

Rinse the flank steak and pat dry with paper towels for better seasoning.

Mix marinade

In a bowl, mix olive oil, minced garlic, chopped rosemary, salt, and pepper. Coat the steak generously.

Chop the potatoes

Chop the potatoes into 1-inch chunks for even cooking.

Season potatoes

Combine the potato chunks with a drizzle of olive oil and salt in a mixing bowl.

Arrange on sheet pan

Spread the seasoned potatoes on one side of a sheet pan and place the flank steak on the other side.

Roast and check

Roast in the preheated oven for about 20-25 minutes until the steak is done and the potatoes are golden.

Let it rest

Remove from oven and let the steak rest for 5-10 minutes before slicing.

Slice and serve

Slice the flank steak against the grain and serve it with crispy potatoes.

How to Store It

Fridge: keeps for 3-4 days in an airtight container.
Freezer: no, steak texture changes when frozen.
Reheat: microwave for 1-2 minutes or warm in the oven.

Tips for Best Results

• Ensure the steak is at room temperature before cooking for even doneness.
• Use a meat thermometer to check for doneness; aim for 130°F for medium-rare.
• Don’t overcrowd the pan to ensure the potatoes get crispy.
• Letting the steak rest is crucial for juicy slices.

Serving Suggestions

• Pair with a fresh green salad for a balanced meal.
• Serve alongside a glass of red wine for a sophisticated touch.
• Add a side of grilled vegetables for extra color and nutrition.