Whip up a scrumptious Sheet Pan Steak and Potatoes meal perfect for one! Loaded with sirloin, baby potatoes, and carrots, it cooks in less than 30 minutes!
Prep Time10 minutesmins
Cook Time25 minutesmins
Total Time35 minutesmins
Course: Main Dish
Cuisine: American
Diet:
Keyword: sheet pan, sheet pan steak, sheet pan steak and potatoes, steak, steak and potatoes
Place the chopped potatoes, carrots, and whole cloves of garlic on a 9×13-inch sheet pan. Drizzle with ½ tablespoon of olive oil and season with ⅛ teaspoon of kosher salt, ⅛ teaspoon of black pepper, and ⅛ teaspoon of dried rosemary. Toss everything together to ensure even coating.Pro Tip: For even cooking, make sure your vegetables are cut to roughly the same size. This ensures that all the ingredients will roast at the same rate.
Slide the sheet pan into the preheated oven and roast the vegetables for 20 minutes.
Prepare the steak
In a bowl or on a plate, combine the steak slices with ½ tablespoon of olive oil, ⅛ teaspoon kosher salt, ⅛ teaspoon of black pepper, and ⅛ teaspoon dried rosemary. Mix well to coat the meat.
After the vegetables bake for 20 minutes, take the sheet pan out of the oven. Add the seasoned steak slices to the pan with the partially roasted veggies. Return the pan to the oven and bake for an additional 5 to 8 minutes, or until the steak reaches your desired level of doneness.
Once everything is cooked to your liking, remove the sheet pan from the oven. Your steak and vegetables are ready to eat, all conveniently cooked on one pan. Time to enjoy your meal!
Notes
Expert Tips
Before you start cooking, make sure to read the entire recipe, including the Ingredient Notes section, and examine the process photos. This detailed guide will help you understand how the recipe unfolds, ensuring your Sheet Pan Steak and Potatoes turns out perfect every time. All the information you need is found within the body of this recipe post, so don’t miss a thing!
Even Sizing Matters: For uniform cooking, cut the potatoes and carrots into pieces that are roughly the same size. This ensures everything will be done at the same time.
Test for Doneness: Use a meat thermometer to check the steak’s internal temperature. For medium-rare, aim for 130-135°F; for medium, 135-145°F; and for well-done, 145-155°F.
Rest the Steak: Allow the steak to rest for a few minutes after taking it out of the oven. This lets the juices redistribute, making for a juicier piece of meat.