Easy sheet pan steak with chimichurri sauce and roasted potatoes
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Sheet Pan Ingredients:
16 oz of beef flank steak
20 oz of red potatoes
1 tsp dried thyme
2 tbsp olive oil
3 cloves raw garlic
Sheet Pan Steak & Potatoes:
Preheat oven to broil. Lightly oil a baking sheet or coat with nonstick spray.
Cut the potatoes into wedges. Boil potatoes until half-tender, about 12 minutes, drain and remove.
Add potatoes into a bowl. Add olive oil, garlic and thyme; season with salt and pepper, to taste. Toss to coat.
Preheat a baking sheet in the oven.
Place potatoes onto the hot prepared baking sheet.
Season a room temperature steak with salt and pepper, and add to the baking sheet.
Broil the entire tray for 4-5 minutes, then flip and cook the other side of the steak for another 4 minutes (or until your preferred doneness).
Let steak sit to rest for 1-2 minutes before cutting into slices.
Serve the sliced steak with chimichurri sauce on top and the potatoes on the side. Sprinkle the potatoes with fresh salt.