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Juicy sliced flank steak with roasted broccoli, red onions, and bell peppers on a large rimmed sheet pan.

Sheet Pan Steak and Veggies

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 485
Ingredients Method

Ingredients
  

  • 1.5 lbs flank steak, thinly sliced against the grain
  • 2 cups broccoli florets
  • 2 medium bell peppers, sliced into 1/2-inch strips
  • 1 small red onion, cut into wedges
  • 3 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 0.5 teaspoon cracked black pepper
  • 1 teaspoon dried oregano

Method
 

  1. Preheat oven to 425°F (220°C) and lightly grease a large rimmed sheet pan with oil or line with parchment paper.
  2. In a large mixing bowl, combine broccoli florets, bell peppers, and red onion wedges.
  3. Drizzle vegetables with 2 tablespoons of olive oil and season with 0.5 teaspoon salt and 0.25 teaspoon pepper; toss to coat thoroughly.
  4. Spread the vegetables in a single layer across the sheet pan.
  5. Roast vegetables in the preheated oven for 10 minutes.
  6. While vegetables roast, toss the sliced steak with the remaining 1 tablespoon of olive oil, balsamic vinegar, garlic powder, oregano, and remaining salt and pepper.
  7. Remove the sheet pan from the oven and move the vegetables to the edges to create space in the center.
  8. Arrange the steak strips in a single layer in the center of the pan.
  9. Return the pan to the oven and roast for an additional 5 to 8 minutes, or until steak is cooked to preferred doneness and vegetables are tender.
  10. Optional: Switch oven to broil for the final 2 minutes for additional charring on the steak.
  11. Remove from oven and let the meat rest for 2 minutes on the pan before serving.