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

• Homemade chimichurri sauce

Sheet Pan Steak & Potatoes:

1. Preheat oven to broil. Lightly oil a baking sheet or coat with nonstick spray.

2. Cut the potatoes into wedges. Boil potatoes until half-tender, about 12 minutes, drain and remove.

3. Add potatoes into a bowl. Add olive oil, garlic and thyme; season with salt and pepper, to taste. Toss to coat.

4. Preheat a baking sheet in the oven.

5. Place potatoes onto the hot prepared baking sheet.

6. Season a room temperature steak with salt and pepper, and add to the baking sheet.

7. 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).

8. Let steak sit to rest for 1-2 minutes before cutting into slices.

9. Serve the sliced steak with chimichurri sauce on top and the potatoes on the side. Sprinkle the potatoes with fresh salt.