One Sheet Pan Flank Steak

If you’ve read my One Sheet Pan Salmon with Hollandaise Sauce recipe, then you know all the reasons why I love One Sheet Pan recipes. To summarize, they are quick and easy with virtually no clean up! This is the same concept using a marinated Flank Steak, Potatoes and Broccoli (or your choice of vegetable). The main difference is I use the broil oven setting instead of baking. Don’t worry if your oven does not have a broil option or you prefer to bake/roast, I will give provide that option below in the Options, Tips and Substitution section. I typically associate steak with more of a special occasion meal, so the fact that this can be a perfect weekday meal is a great. Because how your steak is cooked is a preference, I will also give specific directions for rare, medium-rare, medium and medium-well done. I’m curious, how does everyone like their steak cooked. Do you prefer broiled or baked? Let me know in the comments!

Options, Tips and Substitutions!

The marinade is super quick and easy with only 4 ingredients-soy sauce, balsamic vinegar, Italian seasoning and garlic cloves. If you want to make it even easier, you can substitute 1 tsp. garlic powder for the garlic cloves, and save the chopping/washing of a cutting board.
If you do not have a specific Italian Seasoning combo, you could use any combination of marjoram, thyme, rosemary, basil, oregano-adding up to 1 tsp (so for example you could do 1/2 tsp of basil and 1/2 tsp of oregano). As mentioned in the recipe, the flank steak should marinate for at least 2 hours for optimal results. You could even have it marinate overnight like I did and then have it ready to go right before you are ready to eat since after the marinade process everything broils/bakes fast.
I used tiny gold potatoes and broccoli-but you could use any type of potato or vegetable that broils/bakes well such as sweet potato, cauliflower, brussel sprouts, mushrooms, asparagus, etc. The smaller you cut the pieces, the more toasted and crunchy they will be. I like my potatoes and vegetables crispy, so I cut them into fairly small pieces.
Broil vs. Bake: broiling cooks food at a higher temperature and the heat comes directly from the top of the oven. It is best for thinner cuts of meat and shallow racks of vegetables. Baking surrounds food with heat and even at a high temperature, takes a longer time to cook food and is better for larger, denser types of food (think toasted vs roasted). Ovens differ so you might have just one broil setting or you could have a lo and hi option (in that case you will use the high setting). Alternatively, you could also bake this meal. I’d recommend baking at a high temperature of at least 450 degrees fahrenheit (or 230 degrees celsius). Your cooking times will vary, but if you have a meat thermometer, you can follow the directions in the next tip for cooking your steak to your preference.
Cooking times: A meat thermometer is very handy for cooking your steak and avoiding under or over cooking. Although once you make this once you will know how your oven cooks the meat and then can go more based on the time. If you have a meat thermometer you can go by the temperature:
- Medium-rare= 130/135 F (54-57 C)
- Medium=135-145 F (57-63 C)
- Medium-well=145-155 F (63-68 C)
- Well done=155+ F (68+ C)
I prefer my steak Medium and it took about 7 minutes on one side, then flipped and cooked for another 7 minutes for a total of 14 minutes. If you remove from the oven and immediately cut into the meat, it will always look more rare because it will continue to cook a little bit as it “rests” prior to eating.
After removing the pan, you do want to allow the steak to rest for about 10 minutes prior to slicing. When slicing, cut against the grain at a slightly diagonal angle for the most tender results. I did not cover, but you can cover flank steak with a aluminum foil while it rests.
Once you remove the steak, if you would like your potatoes and vegetables to be more toasted, you can place them back in the oven and broil for longer. If your potatoes and vegetables are cooked to your liking, you can turn the oven off and place back in the over to keep them warm prior to serving.
You can serve with some steak sauce, ketchup or even just plain.
If you have any leftovers, this makes a great next day lunch or of course some steak and eggs (and potatoes) for a breakfast.

Flank Steak is marinated in a balsamic vinegar, soy sauce and garlic dressing and broiled with Potatoes and a Vegetable like Broccoli on one sheet pan for a delicious, quick, dinner all made on one sheet=virtually no clean up.

Baking Sheet Pan, Meat Thermometer

1½ lbs. Flank Steak ((I used two .75lb steaks))
4 cloves Garlic
¼ cup Soy Sauce
¼ cup Balsamic Vinegar
1 tsp Italian Seasoning ((marjoram, thyme, rosemary, basil, oregano))
12 oz. Broccoli Florets
1 lb. bag Potatoes ((I used tiny gold potatoes))
1 Tbsp Olive Oil
Salt, Pepper and Garlic Powder for Seasoning

Flank steak Marinade

Mince garlic cloves. Mix soy sauce, balsamic vinegar, minced garlic cloves and Italian seasoning in a small bowl.
Place flank steak in an airtight container, marinade tray with cover or ziplock bag. Pour marinade on top, refrigerate and allow to sit for at least 2 hours. It can also be left to rest overnight. The longer the steak marinades, the more tender and stronger flavor.

Ready to cook

Turn oven Broil setting to High
On large baking sheet arrange potatoes and broccoli. Pour olive oil and season with salt, pepper and garlic powder. Mix with spatula, utensil or with hands.
Add flank steak and place in oven on the top oven rack, closest to the direct heat. After about 7 minutes flip steak over to broil on other side.
Broiled Flank Steak will take about 10-17 minutes to cook and the time will vary based on ovens broil temperature, the thickness of the cut of meat and also preference of steak cooked. For this reason, I meat thermometer is helpful for knowing when to to remove steak from oven. Medium-rare= 130/135 F (54-57 C) Medium=135-145 F (57-63 C) Medium-well=145-155 F (63-68 C) Well done=155+ F (68+ C)
When internal temperature reaches desired doneness, remove flank steak and allow to rest for 10 minutes. While steak is resting, potatoes vegetables can be placed back in the oven and continue to toast, or oven turned off and placed in the oven to keep warm prior to serving.

Main Course

One Sheet Pan Flank Steak