Sheet Pan Flank Steak with Roasted Potatoes and Vegetables
This is the ultimate easy dinner recipe with flank steak, roasted potatoes, broccoli, onion, and red pepper seasoned and roasted to perfection with a garlic, cumin, olive oil paste.
Servings Prep Time
4servings 20minutes
Cook Time
Servings Prep Time
4servings 20minutes
Cook Time
  • 2pounds flank steak
  • 2pounds small red potatoes
  • 2cups broccoli
  • 1large onion, thinly sliced
  • 1 red pepper, cut into cubes
  • 4 garlic cloves, minced
  • 1/4cup olive oil
  • 2tbs ground cumin
  • 1tbs dried oregano
  • salt and pepper, to taste
  1. Preheat oven to a high broil.
  2. Evenly spread olive oil on a non-stick sheet pan or a non-stick foil-lined sheet pan. Cooking spray can work too.
  3. In a separate pot, add water to cover potatoes by 1 inch, and boil them for 15-20 minutes.
  4. In a large bowl, combine 2 cloves of garlic, the olive oil, the cumin, the oregano, and salt and pepper. Mix well and In a small bowl, combine minced garlic, olive oil, cumin, and the oregano and mix until it’s fully combine.
  5. Season the flank steak with pepper, salt, and the rest of the garlic, and cut into thin slices and add to the sheet pan. Then add the broccoli, the onions, the red pepper and boiled potatoes to the sheet pan as well. With a brush, generously apply the olive oil cumin seasoning to the steak, potatoes, and veggies. (if you don’t have a brush, toss the veggies and potatoes with seasoning in a large bowl before adding to sheet pan, reserving some seasoning for the steak)
  6. Broil for 5 – 7 minutes and then flip the meat and continue cooking on broil for 5 – 7 more minutes until cooked to your desired level of doneness.
Recipe Notes

Adapted from: My Latina Table