An all in one sheet pan dinner, this Sheet Pan Flank Steak and Veggies will serve the whole family with three veggies and a great seared flank steak that is perfectly cooked!
Life is getting back to normal, and a little more chaotic. All the more reason to find ways to keep things simple, eh? This is a family friendly, Whole-30 compliant, sheet pan dinner is full of lean beef and vegetables! The marinade for the steak is delicious and one recipe that you should keep in your back pocket for future use, too.
When Ben and I moved in together after we got engaged, there was fierce debate as to what actually constituted a full dinner. I was camp One Veggie, and he was adamant that Two Veggies were an absolute. Then it was how to prepare said vegetables, with him taking the simple route of something frozen that was steamed to serve, and me taking the roast it in olive oil and cover it in garlic approach. Since I’m the primary cook in the house, I’ll let you surmise as to which one wins.
And buddy, this one is a keeper! Three veggies, carrots, green beans, and potatoes with perfectly seared and lean flank steak make up this sheet pan flank steak and veggies dinner.
Why Sear a Steak?
Searing a steak is how to get the best flavor. The Maillard reaction creates ultimate flavor due to the chemical reaction between amino acids and sugars. Prep the flank steak in the marinade the night before to get maximum flavor infusion into the meat, and a quick sear gets the color and flavor on the exterior that makes this sheet pan dinner totally drool worthy.
If you’re new to sheet pan steak, the quick sear in the pan kick starts the cooking and develops the ultimate steak flavor, and when it bakes with the rest of the veggies, it gives it a chance to get perfectly done with a slower cook. No dry, overcooked steak here!
Looking for other dinner ideas?
Sheet Pan Flank Steak and Veggies
- 1 cup Olive Oil
- 1/2 cup Low Sodium Soy Sauce
- 3 Tbsp Brown Sugar
- 2 Tbsp Lime Juice
- 2 Cloves Garlic, minced
- Salt and Pepper
- Pinch of Chili Flakes
- Sheet Pan Ingredients
- 2 pounds Flank Steak (or Flat Iron)
- 1 1/2 pounds Mini Potatoes, half the large ones
- 1 Tbsp Dried Chives
- 1 tsp Onion Powder
- 1 tsp Dried Dill
- 1/2 tsp Powdered Garlic
- 4 Carrots, peeled and sliced
- 12 ounces Green Beans
- 1/4 cup Olive Oil
- Salt and Pepper to taste
Mix all of the marinade ingredients together in a bowl until well combined. Pour into a plastic zip top bag, and add in the flank steak. Cut into two large sections if it is too large to fit into the bag. Remove excess air and seal the bag, ensuring the marinade coats the meat. Refrigerate overnight if possible, or for at least 2 hours.
To Cook –
Preheat oven to 425 degrees. Mix herbs, olive oil, and salt and pepper into a bowl. Toss the potatoes in the mixture. Place them on one half of the baking sheet. Toss the carrots and then the beans in any remaining oil and place them onto the baking sheet.
Bake vegetables for 15 minutes.
While baking, heat a skillet over medium high heat and drizzle lightly with olive oil. Sear steak for 3 minutes on each side. Place on top of the vegetables in the oven, and bake for an additional 10 minutes (for medium rare). Cook longer if you prefer a more done steak.
Allow the sheet pan to rest for 5-6 minutes prior to slicing the steak and serving.