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There is something truly magical about a meal that comes together on one pan, bursting with flavor, color, and that comforting roasted aroma filling your kitchen. This Sheet Pan Steak and Veggies recipe is exactly that kind of magic. Combining tender skirt steak with vibrant baby gold potatoes, earthy mushrooms, sweet onions, and crisp green beans, all kissed by garlicky butter and perfectly roasted, it’s the kind of dinner that feels like a celebration yet is surprisingly simple to prepare. Trust me, once you try this dish, it will become one of your go-to weeknight wonders or a star for weekend gatherings.

Sheet Pan Steak and Veggies Recipe - Recipe Image

Ingredients You’ll Need

All the ingredients for this Sheet Pan Steak and Veggies recipe are straightforward and accessible, but each one plays an essential role in creating layers of flavor, texture, and color that make the dish so special. From hearty potatoes that give body, to the succulent skirt steak that delivers rich savoriness, every element counts.

Signature Farms® baby gold potatoes (1 ½ pounds, halved): These tender, creamy potatoes roast beautifully and soak up all the garlic butter goodness.
Salt and freshly ground pepper: Essential for seasoning and bringing out the natural flavors of every ingredient.
Signature Farms® baby bella mushrooms (8 ounces, sliced): Their meaty texture and deep mushroom flavor add an earthy balance to the dish.
Signature Farms® yellow onions (2 large, quartered and separated into petals): Sweeten as they roast and add a lovely caramelized note.
Signature Farms® green beans (12 ounces): Provide a crisp, fresh contrast and vibrant green color.
Signature Farms® Skirt Steak (1 ½ pounds): Known for its bold flavor and tenderness when cooked properly, this steak steals the spotlight.
Unsalted butter (½ cup, melted): Rich and creamy, it carries the garlic and adds lusciousness to both veggies and steak.
Garlic (4 cloves, minced): The aromatic star that infuses the whole pan with savory warmth and depth.

How to Make Sheet Pan Steak and Veggies

Step 1: Prepare Your Oven and Potatoes

Preheat your oven to 450ºF and position the rack about 4 to 6 inches from the broiler. While the oven heats, bring a large pot of salted water to a boil. Add the halved baby gold potatoes, cover the pot, and cook for 5 to 10 minutes until the potatoes are fork tender but still hold their shape. Drain and gently dry them with a paper towel to ensure they roast nicely rather than steam in the oven.

Step 2: Make the Garlic Butter

While the potatoes soften, melt the butter and mix in the minced garlic along with a pinch of salt and pepper. This luscious garlic butter will coat both the veggies and the steak, amplifying their flavors with every bite.

Step 3: Arrange the Veggies on the Sheet Pan

Spray a large sheet pan generously with cooking spray to prevent sticking. Spread out the potatoes, green beans, sliced mushrooms, and quartered onions across the pan. Drizzle half of the garlic butter over the veggies and toss gently so every piece is coated in buttery garlic goodness. Season well with salt and pepper. This step is critical for building that savory base layer of flavor and color.

Step 4: Roast the Vegetables

Slide the sheet pan into the oven and roast the veggies for about 20 minutes. At this stage, they’ll be tender but not yet browned—just the way we want them to start, so the steak can top off the roasting process perfectly.

Step 5: Prepare the Skirt Steak

While the veggies roast, cut the skirt steak into two or three smaller steaks. Pat them dry thoroughly and season both sides with salt and pepper. Drying is key here to help develop a nice crust under the broiler.

Step 6: Add the Steak and Finish Under the Broiler

Remove the sheet pan from the oven and nestle the skirt steaks directly on top of the roasted vegetables. Drizzle with the remaining garlic butter to keep everything juicy and flavorful. Switch the oven to broil and place the pan under it, broiling the steak for 4 minutes on one side before flipping. Broil for an additional 3 to 4 minutes for that perfect medium-rare finish. The veggies will caramelize further during this step, creating a beautiful balance.

Step 7: Rest and Serve

Once broiled, take the pan out and allow the steak to rest for 5 to 10 minutes. Resting locks in the juices, ensuring each bite is tender and flavorful. Your Sheet Pan Steak and Veggies are now ready to be enjoyed in all their glory!

How to Serve Sheet Pan Steak and Veggies

Garnishes

Adding fresh herbs like chopped parsley or thyme right before serving can brighten up the dish with a vibrant aroma and fresh flavor that complements the roasted components beautifully. A light sprinkle of flaky sea salt over the steak just before plating can enhance the taste even further.

Side Dishes

This dish is fairly complete by itself but pairs wonderfully with a crisp green salad for freshness or a crusty baguette to sop up all the buttery garlic juices left on your plate.

Creative Ways to Present

For a more elegant presentation, slice the steak thinly on the diagonal and fan it out over the veggies. Alternatively, serve the veggies in small ramekins alongside the steak plated individually for a restaurant-style appearance that will impress your guests.

Make Ahead and Storage

Storing Leftovers

Leftover Sheet Pan Steak and Veggies can be stored in an airtight container in the refrigerator for up to 3 days. Make sure to allow the food to cool before refrigerating to maintain freshness and texture.

Freezing

While the veggies may lose some firmness upon freezing, you can freeze the steak and vegetables separately in airtight containers or heavy-duty freezer bags for up to 2 months. Thaw them overnight in the fridge before reheating for best results.

Reheating

Reheat leftovers gently in a skillet over medium heat or on a baking sheet at 350ºF until warmed through. Avoid microwaving if possible to preserve the steak’s texture and prevent the veggies from becoming too soggy.

FAQs

Can I use a different cut of steak for this recipe?

Absolutely! While skirt steak is ideal for its flavor and quick cooking time, flank steak or sirloin can also work well. Just be mindful of cooking times and thickness to avoid overcooking.

What can I substitute for baby gold potatoes?

You can use small red potatoes or fingerling potatoes as a substitute. Just make sure to cut them evenly for consistent roasting and adjust cooking times if needed.

Is it possible to make this recipe gluten-free?

Yes! This entire recipe is naturally gluten-free as long as you use gluten-free cooking spray and ensure your butter and seasoning are free from gluten-containing additives.

Can I prepare any part of this recipe ahead of time?

You can parboil the potatoes and store them in the fridge a few hours ahead, then assemble and roast everything when you’re ready. This helps speed up the process without sacrificing flavor.

How do I know when the steak is done to my liking?

For medium-rare, broil the steak about 4 minutes on one side and 3 to 4 minutes on the other, but cooking times can vary with thickness. Using a meat thermometer and aiming for 130ºF before resting will ensure perfect doneness.

Final Thoughts

Trust me when I say you want to try this Sheet Pan Steak and Veggies recipe as soon as possible. It’s a brilliant way to enjoy a wholesome, flavorful dinner without the hassle of juggling multiple pots and pans. The combination of juicy steak and tender, garlicky roasted veggies is pure comfort food that feels special yet is incredibly easy to make. I can’t wait for you to savor every delicious bite!

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Sheet Pan Steak and Veggies Recipe

★★★★★

5 from 15 reviews

Author: Lana
Total Time: 45 minutes
Yield: 4 servings 1x
Diet: Halal

Print Recipe

Description

This Sheet Pan Steak and Veggies recipe combines tender skirt steak with perfectly roasted baby gold potatoes, baby bella mushrooms, onions, and green beans, all cooked together in one pan for a flavorful and easy meal. Infused with garlic butter and roasted to perfection, it’s a delicious and wholesome dinner option.

Ingredients

Scale

Vegetables

1 ½ pounds Signature Farms® baby gold potatoes, halved
8 ounces Signature Farms® baby bella mushrooms, sliced
2 large Signature Farms® yellow onions, quartered and separated into petals
12 ounces Signature Farms® green beans

Steak and Seasoning

1 ½ pounds Signature Farms® Skirt Steak
Salt and freshly ground pepper, to taste

Garlic Butter

½ cup unsalted butter, melted
4 cloves garlic, minced

Instructions

Preheat Oven: Preheat your oven to 450ºF and position the top rack about 4-6 inches away from the broiler.
Cook Potatoes: Place the halved potatoes in a large pot, cover with cold salted water, and bring to a boil. Cook uncovered for 5 to 10 minutes until fork tender. Drain and pat dry with paper towels.
Prepare Garlic Butter: While potatoes cook, mix melted butter with minced garlic, adding salt and pepper to season. Set aside.
Prepare Sheet Pan: Spray a large sheet pan (approximately 21 x 15 inches) with cooking spray to prevent sticking.
Arrange Vegetables: Spread the potatoes, green beans, sliced mushrooms, and onion petals evenly on the sheet pan. Drizzle half of the garlic butter over the veggies and gently toss to coat. Season with salt and pepper.
Roast Vegetables: Roast the vegetables in the oven for 20 minutes, until tender but not fully caramelized.
Prepare Steak: Cut the skirt steak into 2 or 3 smaller pieces. Pat dry and season both sides with salt and pepper. Place the steaks on top of the partially roasted vegetables, then drizzle with the remaining garlic butter.
Broil Steak: Switch the oven to the broil setting and place the sheet pan on the top rack. Broil the steak for 4 minutes, then flip and broil for an additional 3 to 4 minutes for medium-rare doneness.
Rest and Serve: Remove the sheet pan from the oven and let the steaks rest for 5 to 10 minutes before serving to allow juices to redistribute.

Notes

For different doneness, adjust broiling time accordingly.
Make sure to pat the steak dry for better browning.
You can substitute skirt steak with flank steak if preferred.
Use fresh garlic for best flavor in the garlic butter.
Vegetables can be varied based on season or preference.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Roasting and Broiling
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 520 kcal
Sugar: 4 g
Sodium: 320 mg
Fat: 30 g
Saturated Fat: 14 g
Unsaturated Fat: 14 g
Trans Fat: 0.5 g
Carbohydrates: 32 g
Fiber: 5 g
Protein: 35 g
Cholesterol: 95 mg

Keywords: sheet pan dinner, steak and vegetables, easy roast, skirt steak recipe, one pan meal, garlic butter veggies