Garlic-Herb Sheet Pan Steak & Potatoes with Roasted Broccoli, Red Peppers and Green Beans

Name: Garlic-Herb Sheet Pan Steak & Potatoes with Roasted Broccoli, Red Peppers and Green Beans
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Cuisine: Mediterranean
Ingredients: Mixed baby potatoes, halved — 300 g; [ ] Olive oil — 1 tbsp; [ ] Garlic, minced — 2 cloves; [ ] Fresh thyme, chopped — ½ tsp; [ ] Fresh rosemary, chopped — ½ tsp; [ ] Dried oregano — ¼ tsp; Salt - to taste; black pepper — To taste; Flank steak, trimmed — 300 g; [ ] Garlic powder — ¾ tsp; [ ] Italian seasoning — ½ tsp; [ ] Paprika — ½ tsp; [ ] Crushed chilli flakes — ⅛ tsp (optional); [ ] Salt — ¼ tsp; [ ] Ground black pepper — ¼ tsp; Broccoli florets — 250 g; [ ] Green beans, trimmed — 150 g; [ ] Red bell pepper, sliced — 1 medium; [ ] Red onion, sliced into wedges — ½ medium; [ ] Olive oil — 1 tsp; Fresh parsley, finely chopped — 2 tbsp; [ ] Fresh lemon juice — 1 tbsp; [ ] Finely grated lemon zest — ½ tsp; [ ] Olive oil — 1 tsp; [ ] Garlic, finely grated (optional) — ½ small clove

6 steps

Prep:25minCook:30min

Easy sheet pan steak and potatoes with garlic-herb butter takes just 35 minutes start-to-finish. Great for family weeknights or a date-night in. Roast crispy baby potatoes and broil or sear the flank steak right on the sheet pan.

Updated at: Fri, 23 Oct 2026 11:38:01 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories577.1 kcal (29%)

Total Fat24.8 g (35%)

Carbs51.2 g (20%)

Sugars9.5 g (11%)

Protein41.1 g (82%)

Sodium1198.5 mg (60%)

Fiber10.2 g (36%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Roast the garlic-herb potatoes Preheat the oven to 200°C. Toss the halved baby potatoes with olive oil, minced garlic, thyme, rosemary, oregano, salt and black pepper. Arrange cut-side down on a large baking tray. Roast for approximately 15 minutes before adding the vegetables.

Step 2

Add the vegetables Toss the broccoli, green beans, red pepper and onion with one teaspoon of olive oil, salt and black pepper. Add them to the baking tray, distributing everything in a single layer. Roast for another 12–15 minutes, until the potatoes are tender and the vegetables have lightly browned edges. Remove the vegetables and potatoes to a warm serving dish, leaving the tray available for the steak.

Step 3

Season the steak While the potatoes are roasting, pat the steak dry. Combine garlic powder, Italian seasoning, paprika, chilli flakes, salt and pepper. Rub the spice mixture evenly over both sides of the steak. Keep refrigerated until shortly before cooking.

Step 4

Grill the steak Switch the oven to its grill/broil setting. Place the steak on the grill-safe baking tray and position it approximately 10–15 cm beneath the heating element, following your oven's guidance. Grill for approximately 5–7 minutes on the first side, turn, and cook for another 4–7 minutes depending on thickness. For a conservative food-safety recommendation, cook whole beef steak to 63°C internally, followed by a 3-minute rest. A thinner flank steak may reach temperature sooner, so use a thermometer instead of relying on time alone. Let the steak rest for approximately 5 minutes before slicing.

Step 5

Make the lemon-parsley dressing Mix the parsley, lemon juice, lemon zest and olive oil. Add the optional grated garlic for extra flavour and season lightly with black pepper. This dressing should be fresh, herby and tangy rather than creamy. It complements the savoury steak and roasted potatoes.

Step 6

Assemble the balanced dinner Slice the rested flank steak thinly against the grain. Divide the crispy potatoes, roasted broccoli, green beans, red pepper and onion between two plates. Add the sliced steak and drizzle a little lemon-parsley dressing over the vegetables and meat. Serve immediately.