Garlic Herb Steak Sheet Pan Dinner

$- 1 ½ pounds flank steak - 2 tablespoons olive oil - 4 cloves garlic, minced - 1 pound baby potatoes, halved - 1 pound green beans, trimmed - 2 teaspoons dried rosemary - 2 teaspoons dried thyme - 1 teaspoon smoked paprika - Salt and pepper to taste - 1 lemon, sliced - Fresh parsley for garnish Gather these simple ingredients before you start. The flank steak gives a rich flavor. Olive oil adds moisture and helps the herbs stick. Minced garlic brings a strong taste. Baby potatoes are tender and comforting. Green beans add a nice crunch. For the marinade, dried rosemary and thyme bring depth. Smoked paprika adds a warm, smoky touch. Salt and pepper enhance all the flavors. Fresh lemon slices brighten the dish. Finally, fresh parsley adds color and freshness when you serve. Make sure your ingredients are fresh. Quality matters in every bite. You can find these items at your local store. If you want, use fresh herbs instead of dried ones. This can add even more flavor. Enjoy your cooking! {{ingredient_image_1}} To start, grab a small bowl. Add 2 tablespoons of olive oil. Then, mince 4 cloves of garlic and toss them in. Next, add 2 teaspoons of dried rosemary and 2 teaspoons of dried thyme. Sprinkle in 1 teaspoon of smoked paprika, plus salt and pepper to taste. Mix this well to create a tasty marinade. Now, take your 1 ½ pounds of flank steak. Place it in a large zip-top bag or dish. Pour half of your marinade over the steak. Seal the bag or cover the dish tightly. Let it marinate in the fridge for at least 30 minutes. This step adds great flavor to your steak. While the steak marinates, prepare 1 pound of baby potatoes. Cut them in half and place them on a large baking sheet. Drizzle the remaining marinade over the potatoes. Toss them well to coat every piece. This step makes the potatoes full of flavor. Roast the potatoes in your preheated oven at 400°F (200°C) for about 15 minutes. This gets them nice and tender. After 15 minutes, take the baking sheet out. Now, add 1 pound of trimmed green beans and slices of 1 lemon around the potatoes. This adds freshness and color to your meal. Remove the steak from the marinade. Place it on the baking sheet, right on top of the veggies. This helps the steak soak up some of those great flavors. Return the sheet to the oven. Roast for 15 to 20 minutes. Aim for a temperature of 135°F for medium-rare. Adjust the time if you like it more cooked. Once done, take the baking sheet out. Let the steak rest for 5 minutes before slicing it thinly against the grain. This keeps the meat tender. Serve the steak with the roasted potatoes and green beans. Garnish with fresh parsley for a pop of color and flavor. Enjoy your meal! For this dish, marinate the steak for at least 30 minutes. If you can, let it sit for up to 2 hours. This time helps the flavors soak in well. To enhance flavor, try adding a splash of lemon juice or a dash of soy sauce. Both give a nice twist to the taste. To check steak doneness, use a meat thermometer. Aim for 135°F for medium-rare. For medium, cook until it reaches 145°F. After cooking, always let the steak rest for 5 minutes. This helps keep the juices locked in, making it juicier when you slice it. Pair your steak with roasted potatoes and green beans. They complement the rich flavor of the steak. You can also add a tangy sauce like chimichurri or a drizzle of balsamic glaze. For a nice touch, garnish with fresh parsley and lemon slices on the plate. This makes your meal look vibrant and inviting. Pro Tips Marinate Longer: For a more flavorful steak, consider marinating for 2 hours or even overnight if time allows. Vegetable Variations: Feel free to swap in your favorite seasonal vegetables, like bell peppers or carrots, for a different flavor profile. Resting Time: Always allow your steak to rest after cooking to ensure the juices redistribute, making for a more tender bite. Use a Meat Thermometer: To achieve your preferred doneness, use a meat thermometer; aim for 135°F for medium-rare, 145°F for medium. {{image_2}} You can switch flank steak for chicken or pork. Chicken thighs work well. They stay juicy and soak up flavors nicely. Pork tenderloin is also a great choice. Just thinly slice it to ensure even cooking. For a vegetarian meal, try marinated tofu or tempeh. Both absorb marinades and add protein. Use seasonal vegetables to keep your dish fresh. In spring, add asparagus or zucchini. Summer brings bell peppers or cherry tomatoes. In fall, root veggies like carrots or sweet potatoes shine. For winter, try Brussels sprouts or butternut squash. When roasting root vegetables, cut them into similar sizes for even cooking. Toss them in olive oil and seasoning before roasting. You can change up the spices and herbs in the recipe. Try adding cumin or chili powder for heat. Fresh herbs like basil or cilantro can brighten the dish. Experiment with marinades too. A soy sauce and ginger mix gives an Asian twist. For a smoky flavor, add chipotle peppers in adobo. Mix and match to find your favorite flavor! To keep your Garlic Herb Steak fresh, store leftovers in the fridge. Use airtight containers to prevent moisture loss and keep flavors intact. Make sure the steak and veggies are cool before sealing. This helps them stay fresh for up to three days. To reheat without losing flavor, use the oven. Preheat it to 350°F (175°C). Place the steak and veggies on a baking sheet. Heat for about 10-15 minutes or until warm. If you use a microwave, set it on low power. Heat for short bursts to avoid tough steak. Yes, you can freeze Garlic Herb Steak. Wrap it in plastic wrap or foil, then place it in a freezer bag. This keeps it safe for up to three months. When you’re ready to eat, thaw overnight in the fridge. Reheat in the oven for best results. You should marinate flank steak for at least 30 minutes. This allows the flavors to soak in. For best results, marinate it for 2 to 4 hours. If you have time, marinating overnight will enhance the taste even more. The best doneness for flank steak is medium-rare. Aim for an internal temperature of 135°F. This keeps the meat juicy and tender. For medium, cook until it reaches 145°F. Use a meat thermometer to check the temperature for accuracy. Yes, you can make this recipe ahead of time. You can marinate the steak the night before. This helps the flavors develop more fully. You can also prep the vegetables in advance. Store them in the fridge until you are ready to cook. This recipe combines flank steak and fresh veggies for a delicious meal. You learned the key steps to prepare, cook, and store this dish. Plus, I shared tips for marinating and variations for different preferences. Remember, cooking is about experimenting and enjoying the process. Try new flavors and make this meal your own. With simple steps, you can impress anyone at the table. Enjoy your cooking journey!$

Garlic Herb Steak Sheet Pan Dinner

A delicious and easy sheet pan dinner featuring marinated flank steak, roasted baby potatoes, and green beans.

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Prep Time 30

Cook Time 30

Total Time 1

Course Main Course

Cuisine American

Servings 4

Calories 450 kcal

Ingredients

1.5 pounds flank steak
2 tablespoons olive oil
4 cloves garlic, minced
2 teaspoons dried rosemary
2 teaspoons dried thyme
1 teaspoon smoked paprika
to taste salt and pepper
1 pound baby potatoes, halved
1 pound green beans, trimmed
1 lemon, sliced
fresh parsley for garnish

Instructions

Preheat your oven to 400°F (200°C).
In a small bowl, mix together the olive oil, minced garlic, dried rosemary, dried thyme, smoked paprika, salt, and pepper to create a marinade.
Place the flank steak in a large zip-top bag or dish and pour half of the marinade over the steak. Seal the bag or cover the dish and let it marinate in the refrigerator for at least 30 minutes.
While the steak is marinating, place the halved baby potatoes on a large baking sheet. Drizzle with the remaining marinade and toss to coat evenly.
Roast the potatoes in the preheated oven for about 15 minutes.
After 15 minutes, remove the baking sheet from the oven and add the green beans and lemon slices around the potatoes.
Remove the steak from the marinade and place it on the baking sheet, directly on top of the vegetables.
Return the baking sheet to the oven and roast for an additional 15-20 minutes or until the steak reaches your desired level of doneness (135°F for medium-rare).
Once done, remove the baking sheet from the oven; allow the steak to rest for 5 minutes before slicing it thinly against the grain.
Serve the sliced steak alongside the roasted potatoes and green beans, garnished with fresh parsley.

Notes

Let the steak rest before slicing for better texture.

Keyword easy dinner, sheet pan dinner, steak