Sheet Pan Steak with Asparagus & Potatoes

Loop & Dash

An easy and healthy sheet pan dinner!

Servings: servings

Get Recipe Ingredients

Preheat oven to 400℉ and prepare a baking sheet with parchment paper.
Place potatoes in a medium size bowl. Toss with 1 tbsp of olive oil, 1 tsp kosher salt, 1/2 tsp black pepper, and 1/2 tsp oregano until coated. Place in a single layer on the baking sheet. Roast in the oven for about 20 minutes, until fork tender.
In the meantime, pat the flank steak dry and brush with 1 tbsp of olive oil. In a small bowl, mix together 3/4 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp garlic powder, and 1 tsp oregano. Rub onto both sides of the steak.
Place the asparagus in the same bowl you used for the potatoes and toss with 1 tbsp olive oil, 1/2 tsp kosher salt, and lemon zest.
When the potatoes are fork tender, remove the baking sheet from the oven. Sprinkle the Parmesan over the potatoes, toss, and push to one side. Place the steak in the center of the baking sheet, and add the asparagus.
Return to the oven and roast, turning the steak over halfway through. Cooking time will depend on how well done you like your steak and the thickness. Medium rare will be about 12-15 minutes of cook time. Add more for medium or well done.
Remove from the oven and let stand 5 minutes before slicing the steak. Serve and enjoy!

The steak cooks more evenly if you allow it to come to room temperature ahead of time. Take it out of the refrigerator when you begin making the recipe.
If you can’t find flank steak, sirloin is a good substitute.
A quick-read thermometer and microplane are great to have on hand for this recipe

PREP AHEAD INSTRUCTIONS

Wash and trim your asparagus up to 3 days in advance. Store in a resealable plastic bag in the refrigerator.

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