This steak is perfect for a special occasion dinner! At the same time, it is fast and easy enough to incorporate into your weeknight dinner rotation. The best part: All of the cooking takes place on a single sheet pan.
This is my best foolproof steak recipe. Previously, I have steered away from cooking steaks for various reasons (i.e. lack of grill access, past disappointing experiences cooking steaks, etc.). I have found that this recipe is super easy, and it yields a perfectly cooked medium-rare steak. This steak is broiled on a sheet pan along with some savory petite potatoes and tangy grape tomatoes.
Ingredients
- Flat iron steak (1-2 lbs)
- Your favorite steak marinade (Try this one!)
- 1 pound of petite/baby potatoes (I prefer fingerling or red)
- 10 ounces of grape tomatoes
- 1/2 teaspoon of Italian seasoning
- 2 teaspoons of dry basil
- 1 tablespoon of olive oil
- Cooking spray
- Salt
- Black pepper
Directions
1. Marinate steak in your favorite marinade for 4-8 hours.
2. Line a large sheet pan with tin foil and coat with cooking spray.
3. Slice the petite potatoes and grape tomatoes into halves and transfer them into a mixing bowl. Add 1 tablespoon of olive oil, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1/4 teaspoon of Italian seasoning. Lightly toss to coat with oil and seasoning.
4. Transfer the potatoes and tomatoes onto the sheet pan. Spread them around the outer edges of the pan to allow room for the steak in the center.
5. Sprinkle the potatoes and tomatoes with basil flakes.
6. Pre-heat your broiler for about 5 minutes. Meanwhile, remove steak from the marinade and arrange it in the center of the sheet pan. Ensure that the the steak, potatoes, and grape tomatoes are situated on the sheet pan in a single layer for even cooking. Spread a few spoonfuls of the remaining marinade on top of the steak.
7. Sprinkle the top of the steak liberally with salt and pepper.
8. Broil on high for 10 minutes.
9. At the 10-minute mark, remove the pan from the oven and flip the steak. Sprinkle this side liberally with salt and pepper. Flip/rearrange potatoes and tomatoes to prevent them from getting too charred.
10. Broil for 5 minutes (for medium-rare) or until the steak has reached your desired level of doneness.
11. Remove the pan from the oven, and place the steak on a plate. Cover it with tin foil and allow it to rest for 5-10 minutes.
12. While the steak rests, you can continue to broil the remaining potatoes and tomatoes on low until the potatoes are fork-tender. *Depending on your oven, they may not need additional cooking
13. Pour remaining contents of the sheet pan (potatoes, tomatoes, and juices) into a bowl. Toss well.
14. Cut the steak across the grain into approximately one-inch thick slices. Serve alongside the potato and tomato mixture. Drizzle steak with some of the remaining juice. Enjoy!
