Sheet-Pan Steak Dinner

June 20, 2025 • 0 comments

The best dinners are the simplest ones, and this sheet-pan steak dinner proves that! There's something magical about the classic pairing of tender, juicy steak with perfectly roasted asparagus, and when you can cook them both together on one pan, it's pure genius. This recipe is perfect for those busy weeknights when you want a restaurant-quality meal without all the fuss and cleanup. The flank steak gets beautifully seasoned with aromatic rosemary and warm spices, while the asparagus soaks up all those lovely garlic-butter flavours. This nutritious dinner looks like you spent hours in the kitchen. Whether you're cooking for family or trying to impress dinner guests, this one-pan wonder delivers big on flavour while keeping your cleanup to an absolute minimum.

Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 4

Ingredients

(1 1/2 lbs) Beef Flank Steak
(1 tsp) Fresh Rosemary (minced)
(1/2 tsp) Paprika
(1/2 tsp) Garlic Powder
(1/2 tsp) Black Pepper
(1/2 tsp) Salt
(1 lbs) Fresh Asparagus (trimmed)
(2 tbsp) Avocado Oil
(2 tbsp) Butter (melted)
(1) Garlic Clove (minced)

Directions

Set the oven up to 400°F. While it's heating up, grab a small bowl and mix your rosemary with the salt, pepper, paprika, and garlic powder; this will be your flavour magic for the steak.

Get a good-sized sheet pan (about 15x10 inches works perfectly) and lay your flank steak on one side. Arrange your trimmed asparagus in a single layer on the other side - try not to overcrowd them so they roast evenly.

Brush that beautiful steak all over with the avocado oil, then sprinkle your seasoning mix right on top. Get it coated! Meanwhile, mix your butter with the minced garlic, then drizzle this gorgeous mixture all over your asparagus.

Cover the whole pan with foil and pop it into the oven. Let it cook for 25-30 minutes, depending on how you like your steak. If you've got a meat thermometer handy, you're looking for 135°F for medium-rare, 140°F for medium, or 145°F for medium-well.

Once it's done, here's the important bit: let that steak rest for 5-10 minutes before you slice it. This keeps all those lovely juices from running out when you cut into it. Then slice it up and serve alongside your perfectly roasted asparagus!

Notes

Steak Substitutions: No flank steak? Try skirt steak, flat iron, or flap steak - just avoid cuts that need slow cooking or are best for high-heat grilling only.

Resting is Key: Let your steak rest 5-10 minutes after cooking to keep all those delicious juices locked in when you slice.

Original Recipe by Taste of Home