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Herbed Steak Sheet Pan Dinner

A quick and delicious one-pan meal featuring tender steak, roasted baby potatoes, and crisp green beans, all seasoned with aromatic herbs. Perfect for busy weeknights when you want a satisfying, balanced dinner without the fuss.
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Prep Time 10 minutes
Cook Time 27 minutes
Total Time 37 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb steak sirloin or flank
  • 2 cups baby potatoes halved
  • 1 cup green beans trimmed
  • 2 tbsp olive oil divided
  • 2 tsp garlic powder
  • 2 tsp dried thyme
  • salt and pepper to taste

Equipment

  • Large sheet pan
  • meat thermometer
  • Aluminum foil

Method
 

  1. Preheat your oven to 425°F (220°C).
  2. Place the halved baby potatoes on a sheet pan. Drizzle them with 1 tablespoon of olive oil, garlic powder, thyme, along with a pinch of salt and pepper. Toss the potatoes to ensure they are evenly coated.
  3. Roast the potatoes in the oven for 15 minutes.
  4. While the potatoes are baking, season your steak with salt, pepper, and the remaining 1 tablespoon of olive oil.
  5. After 15 minutes, push the potatoes to one side of the pan and add the green beans and seasoned steak.
  6. Roast everything together for an additional 10-12 minutes, or until the steak reaches your desired level of doneness (135°F for medium-rare, 145°F for medium).
  7. Once done, let the steak rest for 5 minutes, loosely tented with aluminum foil, before slicing.
  8. Slice the steak against the grain and serve alongside the roasted vegetables.

Notes

For best results, use a meat thermometer to check doneness. Can substitute with bell peppers, asparagus, or other vegetables cut into uniform sizes. Leftovers store well for up to 3 days and make excellent steak salads or sandwiches.