Sheet pan steak and potatoes
Smoky steak tips, crispy potatoes and charred broccoli all roasted on one pan, a steakhouse plate with one dish to wash.
- 50 min total
- 15 min hands-on
- Anyone can make this
- Serves 4
- About $4.37 a serving
- 470 calories
- Gluten-free
- Dairy-free
Dolly says: Most of the time here is hands-off, so you can sit down while it cooks.
Ingredients
For 4 servings.
- 1½ lb baby potatoes
- 1¼ lb sirloin steak tips
- 4 cups broccoli, florets
From your pantry
- 3 tbsp olive oil, divided
- 1½ tsp salt, divided
- 2 tsp smoked paprika, divided
- 1½ tsp garlic powder, divided
- ½ tsp black pepper
Each serving has about 470 calories, 36 g protein, 34 g carbs and 22 g fat, and costs about $4.37 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No baby potatoes? Red potatoes or Yukon Gold potatoes work.
- No broccoli? Frozen broccoli works.
Steps
Tap an underlined word for a quick explanation.
the oven to 425°F.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
the potatoes and them on a large with 1½ tbsp of the oil, ½ tsp of the salt and half the paprika and garlic powder.
Halve. Halving means cutting something into two equal pieces. Even halves cook at the same speed, so one doesn’t dry out while the other finishes.
How you’ll know: The two pieces look like mirror images of each other.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
Turn them cut side down, spread them out, and 20 minutes.
Roast. Roasting means cooking in a hot oven, around 400°F to 450°F, usually spread out on a sheet pan. The dry heat browns the outside and brings out sweetness, especially in vegetables.
How you’ll know: The edges are browned and a little crisp, and a fork slides easily into the thickest piece.
Timer: 20 min
Meanwhile, the steak tips dry, cut any big ones into 1½-inch pieces, and with 1 tbsp of the oil, the rest of the paprika and garlic powder, ¾ tsp of the salt and the pepper.
Pat dry. Patting dry means pressing paper towels onto food to soak up the moisture on its surface. Wet food steams instead of browning, so this is how you get a good sear and crisp skin.
How you’ll know: The surface feels tacky, not wet, and the last paper towel comes away barely damp.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
the broccoli with the last ½ tbsp of oil and ¼ tsp salt.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Push the potatoes to one side and spread the steak and broccoli over the rest of the pan with space between the pieces.
Dolly’s tip: Steak packed tight steams and turns gray. Give every piece a little room.10 to 12 minutes, until the broccoli is at the edges and the middle of a steak piece reads 145°F.
Roast. Roasting means cooking in a hot oven, around 400°F to 450°F, usually spread out on a sheet pan. The dry heat browns the outside and brings out sweetness, especially in vegetables.
How you’ll know: The edges are browned and a little crisp, and a fork slides easily into the thickest piece.
Char. Charring means cooking over very high heat until some spots turn black. Those dark spots add a smoky, slightly bitter flavor that balances sweet or rich food.
How you’ll know: You see black spots and blisters in places, while most of the surface keeps its own color.
Timer: 11 min
Food safety: Steak, pork chops and other whole cuts are safe at 145°F in the middle, then let them rest for 3 minutes before cutting.
Let it sit 3 minutes on the pan, then serve straight from it.
Timer: 3 min
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
