A simple meat and potatoes dish gets a convenient and flavorful upgrade thanks to fresh asparagus, garlic, and Parmesan in this weeknight-perfect Sheet Pan Parmesan Steak and Potatoes meal. Employ your sheet pan to make a well-rounded one-dish meal tonight, complete with well-seasoned and tender flank steak, creamy baby potatoes, and crisp fresh asparagus. The variety of food groups ensures you’ll feel nutritionally satisfied with each delicious bite.
This post was created in collaboration with The Little Potato Company.
Spring flavors, year-round comfort
We simply can’t get enough of simple meals that feature in-season produce like creamy baby potatoes and tender fresh asparagus. Combine these nutritious veggies with quick-cooking flank steak on a sheet pan with a liberal dusting of salty-savory Parmesan cheese to make this Sheet Pan Parmesan Steak and Potatoes meal. It’s a serious comfort food meal that’s perfect for any season.
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Small but mighty
Do you ever find yourself rummaging through the potatoes in the store to find the smallest ones? I definitely do! Little potatoes are so convenient, they cook quickly and their high skin-to-flesh ratio means more crispy skin and edges to enjoy when they’re roasted. They’re also great for potato salads or simply serving boiled with a healthy dose of butter and fresh herbs.
Given my love of small potatoes, it’s only natural that we’d partner with The Little Potato Company to use their Dynamic Duo red and white Creamer potatoes to make a one-pan meal that the whole family will love. These little red and white beauties play so well together in terms of both taste and presentation with their pretty skins, silky smooth textures, and subtle, harmonious flavors.
The Little Potato Company bagged potatoes are non-GMO and are grown in Canada and the United States. Sign up for more fresh spring recipe ideas here.
More than just a starchy side dish
Over the years potatoes have gotten a bad rap for being ‘just a starch’ but it’s simply not true. In addition to being a complex carbohydrate and good source of fiber, potatoes are also good sources of:
- Vitamin C
- Vitamin B6
And they’re delicious! Especially these little red and yellow Creamer potatoes that are just ready to soak up the flavor of your favorite olive oil and fresh garlic.
How to Make Sheet Pan Parmesan Steak and Potatoes
If you’re new to sheet pan meals, you’re going to love how easy this meal is to make. Because you use just one pan and one small bowl, clean up is a breeze. And if you want to get really minimalist when it comes to dishes, try eating it right from the pan like my family did the first time I made this Sheet Pan Parmesan Steak and Potatoes. I placed the pan on the table with forks and when I turned to go back into the kitchen to get plates they had already started eating right from the pan, so we went with it. #platesoptional
Step 1: Preheat the oven to 375℉. Position the baking rack in the middle of the oven.
Step 2: Place the potatoes on a baking sheet and toss with olive oil, minced garlic, and salt. You shouldn’t have to cut them if they’re very small but if you do, arrange them cut side down for maximum crispiness.
Step 3: Bake the potatoes for 15-20 minutes or until tender and lightly browned. While the potatoes are baking, combine minced garlic, Parmesan cheese, olive oil and salt, and black pepper in a small bowl and rub this over both sides of the steak.
Step 4: Remove the pan from the oven and turn the oven to the broil setting. Move the potatoes to one side of the baking sheet making space for the asparagus. Drizzle the asparagus with oil and sprinkle with salt and pepper before adding the steak to the other side of the pan.
Step 5: Return the pan to the oven and broil for 8-10 minutes, flipping the steak halfway through cooking time, or until the steak is cooked to your liking (this should give you a medium-rare steak, cook longer if you like yours less rare).
Step 6: Remove the pan from the oven when the steak is done to your liking and sprinkle with a little more Parmesan cheese and fresh parsley. Serve with a crisp green salad, if you’d like.
What you’ll Need to Make Sheet Pan Steak and Potatoes
- Large rimmed baking sheet
- Small bowl
- Flank steak
- Small potatoes (Little Potato Company Dynamic Duo bagged potatoes are a naturally great choice. Click here to find them in a store near you)
- Parmesan cheese (shredded or grated will work)
- Olive oil
- Salt and Pepper
- 1 ½ pounds flank steak, patted dry (may substitute skirt or hanger steak)
- 1 ½ pounds baby potatoes, halved (such as Little Potato Company Dynamic Duo bagged potatoes)
- 1 pound fresh asparagus, trimmed
- 3 garlic cloves, minced and divided
- ½ cup shredded Parmesan cheese, divided
- 1 tablespoon + 2 teaspoons olive oil
- 1 teaspoon salt, divided
- ¼ teaspoon black pepper
- Fresh parsley, chopped, for garnish
- Preheat the oven to 375℉. Position the baking rack in the middle of the oven.
- Place potatoes on a baking sheet and toss with 1 tablespoon olive oil, ⅓ of the minced garlic, and ½ teaspoon salt (if potatoes are cut, arrange them cut side down).
- Bake potatoes for 15-20 minutes or until tender and lightly browned.
- While potatoes are baking, combine the remaining minced garlic, ¼ cup parmesan cheese, 1 teaspoon oil and ½ teaspoon salt and black pepper in a small bowl. Rub over both sides of steak.
- Remove pan from oven and turn oven to broil setting. Move the potatoes to one side of the baking sheet. Place asparagus on the other side of the baking sheet and toss with 1 teaspoon oil, leaving enough room down the middle for the steak.
- Place the steak on the sheet pan between the potatoes and asparagus. Return the pan to the oven and broil for 8-10 minutes, flipping steak halfway through cooking time, or until the steak is cooked to your liking (this should give you a medium-rare steak).
- During broiling, if the potatoes are browning too quickly, lay a piece of foil over the potatoes (you don’t need to secure it tightly to the pan, this is just to deflect some of the heat from the broiler).
- Remove pan from the oven when the steak is done to your liking. Sprinkle remaining ¼ cup shredded cheese over potatoes. Garnish with chopped parsley, coarse salt, and cracked black pepper.
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- Serving Size: 1/5 of the recipe
- Calories: 410
- Fat: 15 g
- (Sat Fat: 6 g)
- Sodium: 700 mg
- Carbohydrate: 30 g
- (Fiber: 5 g
- Sugar: 3 g)
- Protein: 36 g
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This post was made possible by our friends at Little Potato Company. Although we received compensation for this post, the opinions expressed here are – as always – 100% our own. Thank you for supporting the great companies we work with thereby allowing us to continue creating great recipes and content for you.
Photo Credit: The photos in this blog post were taken by Jess of Plays Well with Butter.