Easy Sheet Pan Steak Bites with Potatoes and Broccoli
A true one-pan sheet pan dinner! Potatoes get a head start, then broccoli and steak bites join in staggered stages so everything finishes perfectly tender at the same time. Finished with a garlic butter drizzle!
Servings: 4
Ingredients
- 1.5 lbs yukon gold potatoes diced into 1-inch pieces
- 3 tbsp olive oil or avocado oil,
- 1 tsp sea salt, divided
- 1 tsp black pepper, divided
- 3 cups broccoli florets
- 1.5-2 lbs sirloin steak patted dry
- 3 tbsp butter
- 3 cloves garlic, minced
- 2 tbsp chopped herbs (like rosemary or parsley)
Instructions
- Preheat oven to 425°F and line a large sheet pan with parchment paper. Toss the Yukon gold potatoes with 1 tablespoon of the olive oil, 1/2 teaspoon of the salt, 1/4 teaspoon of the black pepper, divided. Spread in a single layer on the pan.
- Roast the potatoes for 15 minutes (do this step first before adding the steak and broccoli).
- Meanwhile, prep the steak and broccoli. After dicing the steak and chopping the broccoli, toss with the remaining oil and salt and pepper.
- Remove the potatoes from the oven and make room for the broccoli and steak. Ensure everything is in a single layer. Roast for another 6 - 7 minutes, then bump the temperature to a broil. Broil for 1 - 2 minutes until everything is golden seared, and remove immediately.
- Make the garlic butter by melting the butter with garlic, then adding any fresh herbs.
- Remove the sheet pan from the oven and pour the garlic butter over the entire pan. Toss to coat everything. Season with additional salt and pepper as needed, and serve hot.