Sheet Pan Steak and Potatoes

My husband can grill a mean steak. I'm serious, we never eat steak out, because we are always disappointed that the steak isn't seasoned correctly or cooked right. Since the weather isn't always great for grilling, that is where this Sheet Pan Steak and Potatoes comes into play. It is a perfect week night dinner with little fuss and easy clean up!

Here's how he does it for two:

1 16 oz steak of your choice
1 lb of small red potatoes
2 T olive oil
2 cloves of garlic, minced
1 T garni bouquet (our favorite is Penzey's)
Salt and pepper

Set your oven to broil. In our oven, it takes awhile for that to heat up properly. Prepare your pan with nonstick foil or lightly oil the pan.

We like to precook the potatoes a bit and the way we like to do it is to parboil the potatoes in boiling water for about 15 minutes. You can microwave the potatoes, too, for about 8 minutes. Cut your potatoes in half before you microwave.

We like to add a green vegetable to our pan, so consider asparagus, brussels sprouts or broccoli. Broccoli cooks pretty quickly so that's our choice. Toss the potatoes and veggies with the olive oil, garni bouquet, and garlic. Season with salt and pepper and toss.

Season the steaks liberally with salt and pepper. We sometimes use a Penzey's steak seasoning that we love. Place the steak on the sheet pan. Add the vegetables around the steak. Broil until the steak is brown around the edges. $-5 minutes per side should be enough, depending on your oven temp.
Watch the broccoli, too. A little char on the broccoli is desired.

Remove the pan from the oven and let the steak rest and veggies rest for about 4 minutes. Dish up the veggies, then slice the steak and serve. It is crazy good.