Sheet Pan Steak and Asparagus

Flank steak under the broiler is one of the more underused techniques in home cooking. The broiler is in effect an upside-down grill, and at high heat with the rack positioned close to the element, it produces a hard sear on flank steak in about five minutes per side. That is faster than preheating a cast iron skillet and dealing with a smoke-filled kitchen. Asparagus on the same pan roasts alongside and picks up some char at the same time.

The garlic-herb compound butter is simple: softened butter, minced garlic, parsley, and thyme, mixed and set aside before everything goes under the broiler. It goes on the steak straight out of the oven and melts into the resting juices while the meat sits for five minutes. Slice against the grain into thin strips, or the flank steak will be tough no matter what.

This is a legitimate dinner-for-two from a single sheet pan on a weeknight, with virtually no cleanup.

How to Make Sheet Pan Steak and Asparagus

Make the Garlic-Herb Butter First

Mix softened butter with minced garlic, chopped parsley, and fresh thyme leaves.

Set it aside at room temperature. The butter should be soft enough to melt quickly when it hits the hot steak. If you make it ahead, let it come to room temperature before using. Cold butter won’t melt into the resting juices properly.

Season and Broil the Steak

Position an oven rack six inches from the broiler element and set the broiler to high. Rub the flank steak with olive oil, salt, pepper, garlic powder, and smoked paprika.

Place the steak on one side of a foil-lined sheet pan.

Toss the asparagus with olive oil, salt, and pepper and arrange it on the other side. Broil for five to six minutes per side for medium-rare.

Keep the oven door cracked to prevent the broiler from cycling off.

Rest and Slice Properly

When the steak reaches your desired doneness, remove it from the oven and immediately top it with the garlic-herb butter. The butter will melt and mix with the resting juices to create a sauce.

Slice the steak against the grain into thin strips. Serve with the asparagus and spoon any accumulated juices over the top.

Sheet Pan Steak and Asparagus

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4.5 from 2 reviews

• Author: Eric Isaac
• Total Time: 20 minutes
• Yield: 4 servings 1x

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Description

A steak dinner does not have to mean standing over a smoking cast iron skillet. This sheet pan method uses the broiler to get a hard sear on flank steak while asparagus roasts alongside, and the whole thing is done in under twenty minutes. A quick garlic-herb butter melts over the sliced steak, and you have a date-night dinner from one pan on a random Tuesday.

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Ingredients

Units USM Scale 1x2x3x

• 1 1/2 lbs flank steak
• 1 lb asparagus, tough ends trimmed
• 3 tablespoons olive oil, divided
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 3 tablespoons unsalted butter, softened
• 2 cloves garlic, minced
• 1 tablespoon fresh parsley, finely chopped
• 1 teaspoon fresh thyme leaves

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Instructions

1. Position an oven rack 6 inches from the broiler. Set the broiler to high.
2. Mix the softened butter with garlic, parsley, and thyme. Set aside.
3. Rub the flank steak with 2 tablespoons olive oil, salt, pepper, garlic powder, and smoked paprika.
4. Toss the asparagus with the remaining olive oil and a pinch of salt and pepper. Arrange on one side of a foil-lined sheet pan. Place the steak on the other side.
5. Broil 5 to 6 minutes per side for medium-rare, turning the steak once. The asparagus should be tender and slightly charred.
6. Remove from oven and immediately top the steak with the garlic-herb butter. Tent loosely with foil and rest 5 minutes.
7. Slice the steak against the grain into thin strips. Serve with the asparagus and any accumulated juices.

Notes

• Flank steak must be sliced against the grain — cutting with the grain produces chewy, stringy pieces no matter how perfectly you cook it.
• The broiler is essentially an upside-down grill. Keep the door cracked while broiling to prevent the oven from cycling off and switching to bake mode.
• Let the herb butter melt over the steak while it rests. The butter bastes the meat and creates an instant sauce with the resting juices.

• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 420
• Sugar: 1
• Sodium: 580
• Fat: 24
• Carbohydrates: 6
• Fiber: 2
• Protein: 40
• Cholesterol: 110