Alright, so I realized we have been sharing a lot of sheet pan meals lately. I mean we should really just have a sheet pan week, or even month. There are endless combinations of meats, poultry, and fishes paired with your favorite veggies and seasonings. We could easily have 2 or 3 months of sheet pan meals, however we will refrain because that’s a little overkill. Last week we shared a Healthy One Pan Chicken and Vegetables, and this week it’s a Sheet Pan Flank Steak with Roasted Potatoes and Vegetables.
So we’ve done chicken, streak, I guess a fish needs to be next? Being pregnant and all, fish is not something i’m comfortable eating too much of at the moment, so that might have to wait 4 months or so. Cue the sad face emoji. But what a glorious day it will be when I finally get to meet my little one, eat fish, and drink coffee again!
The coffee has really been the tough one for me. I don’t know about you fellow moms out there, but when you were pregnant and went nine months without coffee, did the day just go by at a snail’s pace? By dinner time I am just so done. Probably the reason for all these easy sheet pan meals lately, because they can be thrown together in minutes.
And I think I have found a new weekday regular with this Sheet Pan Flank Steak with Roasted Potatoes and Vegetables. So my prep for this consisted of making the olive oil cumin paste like seasoning, cutting up the steak, veggies, potatoes and evenly spreading the seasoning over EVERYTHING. Can’t say enough how delicious this was. My one tip is you may need to adjust cook time for the steak vs. the veggies and potatoes depending on how you like your steak cooked. I like mine rare, so I took out the steak a few minutes early and continues cooking everything else. Just food for thought.
More food for thought? If your going to try a new recipe this week, this is the one you should try. That concludes our post for today, if you have any questions or make any changes to this recipe we want to hear from you! Have a great day everyone!
Quote of the Day: “We must not allow other people’s limited perceptions to define us.” – Virginia Satir
| Prep Time | 20 minutes |
| Cook Time | 15 minutes |
| Servings |
servings
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- 2 pounds flank steak
- 2 pounds small red potatoes
- 2 cups broccoli
- 1 large onion, thinly sliced
- 1 red pepper, cut into cubes
- 4 garlic cloves, minced
- 1/4 cup olive oil
- 2 tbs ground cumin
- 1 tbs dried oregano
- salt and pepper, to taste
Ingredients
|
|
- Preheat oven to a high broil.
- Evenly spread olive oil on a non-stick sheet pan or a non-stick foil-lined sheet pan. Cooking spray can work too.
- In a separate pot, add water to cover potatoes by 1 inch, and boil them for 15-20 minutes.
- 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.
- 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)
- 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.
Adapted from: My Latina Table
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