Garlic Herb Steak, Potatoes & Broccoli Sheet Pan

Steps

1. 1

   Preheat the oven to 425°F (220 °C) (220°C (425 °F)). Lightly grease a large rimmed baking sheet or line it with parchment paper.

2. 2

   Spread the halved baby potatoes onto the prepared pan.

3. 3

   Drizzle the potatoes with 1 tablespoon of olive oil and season with ½ teaspoon of salt and a little black pepper.

4. 4

   Toss the potatoes to coat evenly, then roast for 20 minutes, stirring halfway through.

   Start 20-minute timer
5. 5

   While the potatoes cook, pat the steak dry with paper towels. Season both sides with the paprika, garlic powder, remaining ½ teaspoon of salt, black pepper, and Italian seasoning.

6. 6

   In a small bowl, whisk together the melted butter, minced garlic, Worcestershire sauce, lemon juice, dried parsley, and red pepper flakes if using.

7. 7

   Remove the pan from the oven. Push the potatoes to one side and add the broccoli florets to the empty space.

8. 8

   Drizzle the broccoli with the remaining 2 tablespoons of olive oil and toss lightly to coat.

9. 9

   Place the seasoned steak on the baking sheet and generously brush it with the prepared garlic herb butter mixture.

10. 10

    Return the pan to the oven and roast for 10–15 minutes, depending on the thickness of the steak and your preferred level of doneness.

    Start 15-minute timer
11. 11

    Transfer the steak to a cutting board and let it rest for 5–10 minutes before slicing against the grain.

    Start 10-minute timer
12. 12

    Spoon any remaining pan juices over the sliced steak, garnish everything with fresh parsley, and serve immediately.