Steak and Potatoes Sheet Pan with Smashed Broccoli
A simple, but "fancy" dinner to serve that is always a hit.
Cook Time
Prep Time:
10 minutes
Cook Time:
15
Total Time:
25 minutes
Ingredients
one flank steak (buy the size you need for what you're serving)
1.5 lb bag of small red potatoes
4 heads of broccoli, chopped into florets
1 cup olive oil (divided into 3rds)
1/2 white onion, diced
3 tbsp minced garlic
salt and pepper to taste
2 tbsp Italian seasoning
2 tbsp steak seasoning
1 cup shredded Monterey Jack cheese
Recipe
- Wash and cut the potatoes in half. Put the potatoes in a bowl and add in the onion, garlic, 1/3 cup olive oil, salt and pepper. Mix it up.
- Arrange the potatoes on a large baking sheet in a single layer.
- Broil the potatoes on high on the top rack for 8 minutes. While those are broiling start on the steak.
- Slice the steak into thin, long pieces.
- Put them in the same bowl you use for the potatoes and add in 1/3 cup olive oil, 1 tsp salt and 2 tbsp steak seasoning. Mix well.
- Once the potato timer goes off, remove the baking sheet from the oven. Push the potatoes to one side and arrange the steak in a single layer on the other side.
- Broil on high for 5 minutes.
- While that’s cooking, steam your broccoli.
- Grab another baking sheet and arrange your steamed and drained broccoli on the baking sheet. Using another baking sheet, smash the broccoli flat- not too hard.
- Drizzle 1/3 cup of olive oil on the broccoli, 2 tbs Italian seasoning and salt to taste.
- Sprinkle Monterey Jack cheese on top of the broccoli.
- By this point, the steak and potato timer should have gone off. Take the baking sheet out, flip the steak and put back in the oven for 4 minutes (I like my steak medium well).
- Put the broccoli in the oven as well on the lower rack. This will melt the cheese and crisp up the broccoli a little bit.
- After the 4 minutes, remove both sheet pans from the oven and serve!
