Ingredients
Scale
- 1.5 lbs Sirloin or Flank Steak, cut into 1-inch thick pieces
- 1.5 lbs Baby Yukon Gold Potatoes, halved
- 1/2 cup (1 stick) Unsalted Butter
- 6 cloves Garlic, minced
- 1 cup Cherry Tomatoes
- 1 teaspoon Dried Thyme
- 1 teaspoon Salt and 1/2 teaspoon Black Pepper, plus more for seasoning the steak
- 2 tablespoons Fresh Parsley, chopped, for garnish
Instructions
- Step 1: Preheat the oven to 400°F (200°C). Prepare a large rimmed baking sheet by lining it with parchment paper or foil for easy cleanup. Slice the steak into desired portions (or cubes, depending on preference) and halve the potatoes and tomatoes.
- Step 2: Create the garlic butter sauce. In a small saucepan, melt the butter over low heat. Stir in the minced garlic, dried thyme, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Cook for 1-2 minutes until fragrant, then remove from heat.
- Step 3: Toss the vegetables. Place the halved potatoes and cherry tomatoes in a large bowl. Drizzle half of the garlic butter mixture over the vegetables and toss to coat evenly. Spread the potatoes and tomatoes in a single layer on the prepared baking sheet.
- Step 4: Season and position the steak. Place the steak pieces on the baking sheet among the vegetables. Brush the remaining half of the garlic butter mixture liberally over all sides of the steak. Ensure the steak is seasoned with an extra pinch of salt and pepper.
- Step 5: Bake and rest. Bake the sheet pan for 15 to 20 minutes, or until the steak reaches your desired doneness (130°F/54°C for medium-rare). Once done, remove the steak from the baking sheet and let it rest on a cutting board for 5-10 minutes before slicing. Toss the remaining baked vegetables with the pan juices and garnish the entire dish with fresh chopped parsley before serving.
Notes
- Refrigerate leftovers in an airtight container for up to three days, but for the best texture, store the steak and vegetables separately to minimize moisture transfer.
- To prevent the steak from becoming tough, reheat the leftover potatoes and vegetables first, then quickly add the steak pieces to the hot oven or pan just until warmed through.
- Cut through the richness of the garlic butter and steak by serving this bake alongside a light, peppery arugula salad dressed with a simple lemon vinaigrette, or keep some crusty French bread handy for soaking up all the delicious pan juices.
- Chef’s Tip: For exceptionally fragrant garlic butter, always remove the mixture from the heat immediately after the 1-2 minutes of simmering to ensure the garlic sweetens without burning and turning bitter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/4 of the baked mixture (approx. 6 oz steak and vegetables)
- Calories: 605
- Sodium: 1180mg
- Fat: 30g
- Saturated Fat: 14g
- Trans Fat: 0.5g
- Protein: 3g