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Sheet-Pan Broiled Shawarma Flank Steak & Blistered Zucchini

Sheet-Pan Broiled Shawarma Flank Steak & Blistered Zucchini

Listen, I love a good grill session, but on a random Tuesday, I want that same charred, smoky flavor without firing up the backyard. Your oven's broiler is basically an upside-down grill, and it's the secret to this 30-minute masterpiece. We're coating quick-cooking flank steak in a heavy dose of shawarma spices, blasting it alongside zucchini and red onion, and dragging the whole thing through a ridiculously easy 2-minute feta yogurt sauce. Maximum flavor, zero stovetop splatter.

Elena Reyes
Elena Reyes
Prep: 15 minutes
Cook: 11 minutes
4
easy
dinner
sheet-pan30-minute-mealflank-steakbroiler+1

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Timeline

31 minutes
0m10m20m30m
Preheat Broiler
5m
Make Yogurt Sauce
5m
Prep Veggies
5m
Season Steak
5m
Broil Side 1
6m
Broil Side 2
5m
Rest and Slice
5m

Ingredients

  • 1.5 lbs Flank steak(let sit at room temp for 15 mins if possible)
  • 2 tbsp Shawarma spice blend(store-bought is my favorite cheat code here)
  • 3 Medium zucchini(cut into thick 1/2-inch half-moons)
  • 1 Large red onion(cut into thick wedges)
  • 3 tbsp Olive oil(divided)
  • 1 tsp Kosher salt(divided)
  • 1/2 cup Plain whole-milk Greek yogurt
  • 1/4 cup Crumbled feta cheese(the briney blocks work best)
  • 1 Lemon(juiced)
  • 2 Garlic cloves(grated or minced)
  • 1 handful Fresh mint or parsley(optional, for garnish)

Instructions

  1. 1

    Preheat your oven's broiler to high. Position the top rack about 5 to 6 inches from the heat source.

    5 min

    Tip: Make sure your sheet pan is heavy-duty aluminum. Avoid glass or nonstick under the broiler!

  2. 2

    While the broiler heats up, make the feta yogurt sauce. In a small bowl, use a fork to smash together 1/4 cup crumbled feta cheese, 1/2 cup plain whole-milk Greek yogurt, the juice of 1 lemon, and 2 garlic cloves. Stick it in the fridge while you cook.

    5 min

    Tip: Mashing the feta creates a thicker, creamier texture than just stirring it in.

  3. 3

    Grab a large rimmed baking sheet. Toss the 3 medium zucchini and 1 large red onion right on the pan with 1 tbsp olive oil and 1/2 tsp kosher salt. Push all the veggies to the outer edges of the pan to clear a large space in the middle for the meat.

    5 min

    Tip: The edges of the pan get the most heat circulation, which is perfect for blistering the veggies.

  4. 4

    Place the 1.5 lbs flank steak in the cleared center of the sheet pan. Rub both sides of the steak with the remaining 2 tbsp olive oil, the 2 tbsp shawarma spice blend, and the remaining 1/2 tsp kosher salt.

    5 min

    Tip: Flank steak has a prominent grain. Note which way the lines are running now, so you know how to slice across them later!

  5. 5

    Slide the pan into the oven. Broil for 5 to 6 minutes without touching it. You're looking for the spices on the steak to get deeply toasted and the veggies to start showing some dark, charred spots.

    6 min

    Tip: Keep your oven light on! Every broiler is different, and they smell fear. Watch closely.

  6. 6

    Carefully pull the pan out. Use tongs to flip the steak and give the veggies a quick toss. Slide back under the broiler for another 4 to 5 minutes for a perfect medium-rare.

    5 min

    Tip: If your veggies are getting too dark too fast, you can pull them off with tongs and let the steak finish.

  7. 7

    Remove the pan from the oven. Transfer the steak to a cutting board and let it rest for 5 minutes. After resting, slice the meat very thinly against the grain. Serve the steak alongside the blistered veggies, dollop generously with the feta yogurt sauce, and garnish with 1 handful fresh mint or parsley.

    5 min

    Tip: Do not skip the resting time! If you slice it immediately, all those delicious juices will run out onto your cutting board instead of staying in the meat.

Chef's Notes

Here is my biggest piece of advice for flank steak: do not slice it immediately! I know you are hungry, but letting it rest for 5 minutes means the juices redistribute instead of running all over your cutting board. Also, if you don't have shawarma spice at your grocery store, a mix of cumin, smoked paprika, garlic powder, and a tiny pinch of cinnamon works perfectly as a DIY substitute.

Frequently Asked Questions

How long does Sheet-Pan Broiled Shawarma Flank Steak & Blistered Zucchini take to make?

Sheet-Pan Broiled Shawarma Flank Steak & Blistered Zucchini takes about 26 minutes total. That includes 15 minutes of prep and 11 minutes of cooking.

How many servings does this recipe make?

This recipe makes 4 servings.

What skill level is needed for Sheet-Pan Broiled Shawarma Flank Steak & Blistered Zucchini?

This recipe is rated easy — it's beginner-friendly and straightforward.

What ingredients do I need for Sheet-Pan Broiled Shawarma Flank Steak & Blistered Zucchini?

The main ingredients are: Flank steak, Shawarma spice blend, Medium zucchini, Large red onion, Olive oil, Kosher salt, Plain whole-milk Greek yogurt, Crumbled feta cheese, Lemon, Garlic cloves, Fresh mint or parsley.

What type of meal is Sheet-Pan Broiled Shawarma Flank Steak & Blistered Zucchini?

Sheet-Pan Broiled Shawarma Flank Steak & Blistered Zucchini is categorized as: dinner.