This easy sheet pan flank steak with crispy potatoes and broccolini makes a nutritious dinner all on one tray. It couldn't be easier and is super delicious!
Cook an entire dinner on one tray with this easy recipe for Sheet Pan Flank Steak with Crispy Potatoes and Broccolini! It’s a simple, satisfying, and nutritious meal —Â with very few dishes to wash at the end!
Personally, I’ve never been a huge steak lover. But I married a meat-and-potatoes lovin’ guy, and then gave birth to 3 meat-and-potatoes lovin’ boys. As a result, I’ve learned to prepare beef in a variety of ways…and this is by far one of my favorites!
I can’t take full credit for the delicious flank steak, because it’s actually inspired by the flank steak marinade that my mom served regularly when I was growing up.
It was the ONLY beef that I remember loving as a child, and it remains one of my favorites to this day. Something about the sweet, savory, tender, and juicy meat sliced into thin strips just makes my mouth water.
I love to serve the flank steak sliced over a big green salad with plenty of other chopped veggies when I’m looking for a light option; however, the ease of preparing this entire dinner on ONE TRAY — complete with crispy oven-roasted potatoes and browned, charred baby broccoli — makes it a winner in my book.
My Sheet Pan Flank Steak with Crispy Potatoes and Broccolini is a meal that makes my growing boys smile, while also transporting me back to happy childhood memories of my own!
Cook’s Tips
Cooking for Just Two? You can either find a slightly smaller flank steak and cut the rest of the ingredients in half, or prepare the full recipe but freeze the leftover steak. I like to use leftover steak in tacos or French Dip sandwiches later in the week!
Want to Prep Ahead? You can marinate the meat up to 24 hours in advance, so that there’s very minimal last-minute work involved!
More Delicious Steak Recipes To Try;
- Guinness Flank Steak Marinade
- Ribeye Steak with Roasted Potatoes & Green Beans
- Slow Cooker Salisbury Steak
- Mom’s Easy Marinated Flank Steak
Sheet Pan Flank Steak with Crispy Potatoes and Broccolini
This easy sheet pan flank steak with crispy potatoes and broccolini makes a nutritious dinner all on one tray. It couldn't be easier and is super delicious!
Ingredients
- ½ cup soy sauce
- ¼ cup olive oil plus an additional 1 tablespoon (divided)
- 2 tablespoons seasoned rice vinegar can substitute with balsamic vinegar
- 1 ½ tablespoons honey
- 1 teaspoon dried ginger powder
- 1 teaspoon garlic powder
- 1 ½ lbs. flank steak
- 1 lb. baby red potatoes halved or quartered (if large)
- 1 tablespoon salted butter melted
- 2 bunches about 16 oz. broccolini
Instructions
- In a small bowl, whisk together soy sauce, olive oil, vinegar, honey, ginger, and garlic powder. Place flank steak in a large Ziplock freezer bag. Pour the marinade into the bag and toss to coat. Seal the bag and refrigerate for 30 minutes (or up to 24 hours).
- Line a large, rimmed baking sheet with aluminum foil and set aside.
Place top oven rack 6 inches from heat. Preheat oven to 450°F (230C). Spread potatoes on the prepared baking sheet. Drizzle potatoes with butter, remaining 1 tablespoon olive oil, ¼ teaspoon salt, and a pinch of black pepper. Toss to coat.
- Bake potatoes for about 15 minutes. Stir potatoes and move them to the outer edges of the pan. Place broccolini in the middle of the pan. Place steak on top of the broccolini and discard the remaining marinade in the bag.
- Change oven setting to BROIL. Return pan to the oven for 6 minutes. Turn steak, stir vegetables, and broil 6 more minutes (or until it reaches desired doneness).
- Remove from oven, allow steak to rest 5 minutes. Slice steak against the grain, and serve with broccolini and potatoes.
Recipe Notes
Cooking for Just Two? You can either find a slightly smaller flank steak and cut the rest of the ingredients in half, or prepare the full recipe but freeze the leftover steak. I like to use leftover steak in tacos or French Dip sandwiches later in the week!
Want to Prep Ahead? You can marinate the meat up to 24 hours in advance, so that there's very minimal last-minute work involved!
Nutrition Information for Flank Steak, Potatoes, Broccolini and 1 Tablespoon Marinade:
Once again, it looks like a winner!
Thanks so much, Carolyn!
My husband is a total meat and potatoes guy and LOVES steak! I definitely need to make this, as I’ve never made flank steak before. I love the simple ingredients and the fact that you used a sheet pan. My kind of dinner! Looks delicious, Blair1
Yep, this is an easy way to prepare beef that will totally satisfy the boys! 🙂
I’ve never tried cooking flank steak this way, but I’m all about only dirtying one pan. Can’t wait to try it!
Awesome! I hope that you get to try it. It’s a delicious (and easy) way to prepare the beef! 🙂
Just bought flank steaks so excited to try the one-sheet method vs the usual grilling. A huge time saver. Just pinned!
Awesome! I hope that you love it! The clean up is a cinch, too!
This is AWESOME!! Thank You.
Thanks, Ruth!!! I hope that you get to try it! 🙂
This was so delicious! I didn’t have broccolini so I substituted with regular broccoli and it was just fabulous. Thank you so much for sharing. That marinade is the BUSINESS!!! 🙂
Hi, Megan! Thanks so much for your sweet note. I’m really glad that you enjoyed it as much as we did! So easy, right?! 🙂
We harvested baby red potatoes last night just for this. Can’t wait to try this recipe tonight!!! (there’s hardly anything better than your own potatoes grown in a bag made from landscape fabric). 🙂
Wow, Tammy — you’re super woman! That’s so great that you have homegrown potatoes to enjoy. Hope you love the meal! 🙂
Would have loved this if I wasn’t afraid of cooking it to medium, ,was just to rare, broiling for 10 minutes on each side of my thin flank steak would have been better for us, small cut potatoes would have been better cooked longer also. Did love the flavor of the marinade.
Hi Judy. I am not intentionally trying to be rude, or funny. But I am curious to know if you realize how negative your comment comes across to some? I am asking, because some people really have no idea. Without going into too much detail, if broiling for 10 minutes is better for you, than broil for 10 minutes. If smaller potatoes work for you, do smaller potatoes. The beauty of recipes is you can make them your own. I am so thankful that so many put there recipes and stories out here, I couldn’t do it. I could post recipes, but I couldn’t deal with the comments. The first 1 or 2 people would be fine, but I would be losing it by the time I had to reply to the 9th person that asked me if regular milk and evaporate milk are interchangeable, or even the 1st person that said “This recipe is aweful! My cat choked on the hotdogs in it because I didn’t cut them small enough for him.” Common sense, empathy, and respect go a long way.
Really tender! Hubby liked it a lot. Thanks
Great! Thank you!