Sheet-Pan Steakhouse Flank Steak & Smashed Garlic Potatoes
We all crave a good steakhouse dinner on a Tuesday night, but standing over a smoking cast-iron skillet while smoke alarms blare? Hard pass. That exact frustration is where this sheet-pan flank steak and smashed garlic potatoes recipe was born. I remember making this for the first time after a brutal 10-hour day, desperate for comfort food that wouldn't leave my kitchen smelling like a grease trap for three days. What makes this special is the magic of the oven-blast method. By par-cooking and smashing baby potatoes right on the pan, you get these incredible, extra-crispy edges that hold up to the garlic butter. Then, the flank steak goes on for just the last 12 minutes, coming out juicy and medium-rare without any fuss. Yes, you can totally use store-bought garlic paste to save time, and feel free to swap the steak for thick-cut pork chops if that is what you have in the fridge. Delicious really does not have to be difficult, y'all. Give this one a try tonight and let me know how it goes!
Featured Recipe
Sheet-Pan Steakhouse Flank Steak & Smashed Garlic Potatoes
Get steakhouse-level tender beef and ultra-crispy potatoes on a busy weeknight without touching a smoky skillet. Par-cooking and smashing baby potatoes gives them maximum crispy edges, while a hot sheet-pan blast cooks the flank steak to juicy medium-rare perfection in just 12 minutes.
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Timeline
Ingredients
- 1.5 lbs flank steak(trimmed of excess fat)
- 1.5 lbs baby yellow potatoes(or fingerling potatoes)
- 2 tbsp water(for microwaving potatoes)
- 2 tbsp olive oil(divided)
- 1 tsp garlic powder
- 1.5 tsp kosher salt(divided)
- 1 tsp black pepper(freshly cracked, divided)
- 1 large red bell pepper(sliced into 1/2-inch strips)
- 1 cup fresh flat-leaf parsley(tightly packed)
- 3 cloves garlic(peeled)
- 2 tbsp red wine vinegar
- 1/4 cup extra virgin olive oil(for chimichurri)
- 1/4 tsp red pepper flakes
Instructions
- 1
Preheat your oven to 450°F (230°C) with a large rimmed sheet pan placed inside on the lower-middle rack.
5 min
Tip: Preheating the sheet pan gives your potatoes an instant sizzle so they brown instantly instead of steaming.
- 2
Place 1.5 lbs baby yellow potatoes in a microwave-safe bowl with 2 tbsp water. Cover loosely and microwave on HIGH for 6 minutes until fork-tender, then drain any remaining liquid.
6 min
Tip: Microwaving first is my ultimate weeknight cheat code for crispy roasted potatoes in half the usual time.
- 3
Pat 1.5 lbs flank steak thoroughly dry with paper towels. Rub both sides evenly with 1 tbsp olive oil, 1 tsp kosher salt, 0.5 tsp black pepper, and 1 tsp garlic powder.
4 min
Tip: Patting the steak completely dry is non-negotiable if you want a great brown crust without smoke in your kitchen.
- 4
Carefully remove the hot sheet pan from the oven. Drizzle 1 tbsp olive oil onto the pan. Add the drained potatoes and use the bottom of a heavy glass or mug to gently smash each potato flat. Scatter 1 large red bell pepper, sliced into strips around the potatoes and season everything with 0.5 tsp kosher salt and 0.5 tsp black pepper.
5 min
Tip: Don't stress if the potatoes break apart slightly—those jagged edges catch the oil and become the crunchiest bites!
- 5
Push the smashed potatoes and bell pepper strips to the outer edges of the pan to make room. Place the seasoned flank steak right in the center. Return the sheet pan to the oven and roast at 450°F for 12 minutes.
12 min
Tip: For a deeper sear, switch the oven to BROIL for the final 2 minutes of cooking time.
- 6
While the steak and potatoes roast, combine 1 cup tightly packed fresh parsley, 3 cloves garlic, 2 tbsp red wine vinegar, 1/4 cup extra virgin olive oil, and 1/4 tsp red pepper flakes in a small food processor or blender. Pulse until finely chopped and emulsified.
5 min
Tip: If you don't feel like pulling out the food processor, just finely chop the herbs and garlic by hand and whisk in a bowl.
- 7
Remove sheet pan from oven. Transfer the flank steak to a cutting board to rest for 5 minutes, leaving the potatoes and peppers on the warm sheet pan.
5 min
Tip: Letting the steak rest allows the juices to redistribute so they stay inside the meat when sliced.
- 8
Thinly slice the flank steak against the grain on a bias. Serve alongside crispy smashed potatoes and charred peppers, drizzling the fresh chimichurri generously over the meat.
3 min
Tip: Always slice flank steak thinly across the muscle fibers (against the grain) for buttery tender slices.
Chef's Notes
Flank steak gets a bad rep for being tough, but the secret is twofold: high heat and slicing against the grain! Preheating your sheet pan gives you that steakhouse sear without setting off your smoke alarm. If you don't have fresh parsley on hand for chimichurri, store-bought pesto or a quick garlic-herb butter compound rubbed on top right as the steak comes out works brilliantly.
Elena Reyes
Delicious doesn't have to be difficult
I spent a decade in restaurant kitchens before my daughter was born and I realized I needed a different relationship with food. The 16-hour days had to end, but my love of cooking didn't. Now I'm obsessed with the puzzle of making genuinely good food achievable on a Tuesday night. No weird ingredients, no 47-step processes—just smart techniques and bold flavors that come together fast. Because life is too short for boring weeknight dinners.