Sheet-Pan Steakhouse Flank Steak & Smashed Garlic Potatoes

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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.